PREPARATION

1. In a bowl, add 150 grams split mung beans, 500 milliliters water and soak for 2 hours.
2. In a blender, add 2 teaspoons yellow mustard and blend it well.
3. Transfer this into a jar, add 1/4 teaspoon turmeric, 1 1/4 teaspoons red chili, 1/4 teaspoon asafoetida, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1 teaspoon mustard oil, 30 grams carrot, 800 milliliters water and mix it well.
4. Keep the jar in sunlight for 2 - 3 days.
5. In a blender, add the soaked split mung beans, 1/2 teaspoon ginger, 1 teaspoon salt, 1/4 teaspoon asafoetida, 45 milliliters water and blend it into a paste.
6. Transfer this into a bowl and whisk it well.
7. Heat sufficient oil in a skillet, add a teaspoon of mixture in it.
8. Deep fry these until golden brown and crispy.
9. Remove it from heat and transfer this into a bowl filled with water.
10. Soak for 5 - 7 minutes.
11. Take a serving glass, add 2 pieces of vada in it.
12. Fill it with prepared carrot kanji.
13. Serve.