Wash the maash and moong daals thoroughly until the water comes out clear. Soak overnight or at least 5 hours.
Drain all the excess water from the daal and transfer to a blender jar. Add the cumin seeds, ginger, green chilies, salt and water into the blender jar. Blend until a smooth paste is formed. Then transfer to a big bowl.
Add the baking soda and lemon juice and mix until very well combined.
Set the oven to preheat at 180° Celsius.
Grease all the molds in the the silicone tray lightly with olive oil using a brush. Pour a tablespoon of batter into each mold.
Bake at 180° Celsius for 15 minutes.
Take put from the oven and let it rest for 5 minutes before taking the baras out of the tray. (If you are planning to freeze some, do it at this point).
In the meantime, prepare the hing water by adding the hing to the water. If you are not using hing, you may just skip hing and use plain warm water.
Transfer your baked baras to the prepared hing water. Make sure to submerge them completely with water and let them soak for 10 minutes.
In the meanwhile prepare the dahi mixture by adding the roasted ground cumin, red chili and black salt into the kefir (or yogurt). Keep aside until needed.
Take the baras out of the water, one at a time. Place it onto your palm and press gently with your fingers to squeeze out the liquid from it. You do not need to get rid of all the liquid, just a gently squeeze is enough. Make sure not to break the baras. Place the baras in a single layer onto a serving dish.
Cover the baras with the prepared dahi mixture. Add the green chutney and the sweet chutney. Sprinkle chaat masala on top. Garnish with pomegranate seeds and coriander leaves. You may keep it in the refrigerator for an hour to let the baras soak the yogurt and chutneys. Serve!
