Wash and soak the lentils (daal) for 2-3 hours. Then chop the lentils with salt, ginger, green chilies, cumin and baking soda in a chopper. You can add little water to it if difficult to chop.
Take cooking oil in a deep pan for frying and place it on high flame to become hot.
For checking purpose, put a small piece of mixture in oil. If it come to the surface of oil at once then oil is ready to fry.
Take the mixture in a spoon and then pour it into the oil for frying. This will give it a round shape.
When reddish brown take out from the oil and put into a bowl full of fresh water. After 5-10 minutes or when feel soft and fluffy, exclude from water, press gently and place it in a dish and let it cold.
Pour beaten yogurt, imli ki chutney, green chutney and sprinkle chaat masala. Serve cold.
You can place the dish in fridge before serving because a little bit cold dahi bhallay tastes great.
You can use different lentils for making this dish but I prefer the mentioned one.
You can also add chopped salad ingredients like cucumber, carrots, onions and cabbage when garnishing.
This is also a best dish for presenting before a guest.