Wash and soak dal in 3 cups of cold water overnight.
Drain off excess water and grind the dal to a smooth paste.
Whisk 1/2 tsp salt, 1/2 tsp red chilli powder, raisins, and asafoetida into the batter.
Heat sufficient oil in a kadai or wok. Drop batter into it by the tablespoon to create bhallas, and fry until light-golden. Drain on absorbent paper. Put the bhallas in a sufficient quantity of hot water, then allow to rest for 2 minutes.
Squeeze between your palms to expel the water.
Whnisk yoghurt well with rock salt (kala namak) and salt to taste. Place bhallas on a plate and cover with yoghurt. Add mint chutney and tamarind chutney, then sprinkle on the red chilli powder and roasted cumin powder. Garnish with coriander leaves, julienned ginger, and chopped green chillies. Serve immediately.