PREPARATION

1. Take 150 grams split mung beans in a bowl, add 500 millilters water and soak for 3 - 4 hours.
2. In a small bowl ,add 35 grams dates, 60 milliliters water and soak for 30 minutes.
3. Take soaked spilt mung beans,1 tablespoon green chili, 2 teaspoon ginger, 1 teaspoon cumin, 40 milliliters water in a grinder.
4. Grind it to a smooth batter.
5. Now, In a ground vada mixture, add 1 teaspoon salt and stir it until fluffy consistency.
6. Take some vada batter in a spoon, drop it in heated oil and fry till golden brown.
7. Drain the vada on the paper towel.
8. Now, take 1 litre warm water in a bowl,1/2 teaspoon salt, mix once and add warm fried vada.
9. Let it soak for 10 minutes.
10. In a bowl, beat 300 grams curd till smooth.
11. Then, add 60 millilters water, 1/2 teaspoon salt, 1/4 teaspoon cumin powder, 1/2 teaspoon powdered sugar, mix well and keep aside.
12. In a blender take soaked dates, add 30 millilitres water and blend to smooth paste.
13. In a pan, add 150 milliliters tamarind water, cook for 2-3 minutes, then 1/4 teaspoon add salt, 1/4 teaspoon black salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin, 1/4 teaspoon ginger powder, mix and cook for a while.
14. Now, add blended dates paste, 1 tablespoon jaggery powder stir it well and cook for another 7-10 minutes.
15. Remove the pan from heat .
16. For assembling, take a plate arrange soaked vada top it with preparaed curd, 1/2 teaspoon red chili, prepared tamarind chutney and 70 grams crushed papadi.
17. Garnish it with 100 grams pomegranate and 5 grams coriander.
18. Serve immediately.