PREPARATION

1. In a bowl, add 250 grams white lentils, 500 milliliters water and soak for 4 - 6 hours.

2. Transfer this into a blender, add 2 green chili, 1 tablespoon ginger and blend it into a paste.

3. Transfer this into a mixing bowl, add 1 teaspoon salt and mix it well.

4. Take a pan and brush it with oil.

5. Place it on a induction.

6. Add a teaspoon in the pan to make a vada. (See Video)

7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.

8. Open the lid and flip it gently.

9. Again cover it with lid and cook for another 5 - 7 minutes on medium heat.

10. Open the lid and remove it from heat.

11. Transfer this into a bowl filled with water.

12. Soak for 5 - 7 minutes.

13. In a bowl, add 400 grams yogurt, 1 teaspoon cumin powder, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon sugar, 1 teaspoon chaat masala and mix it well.

14. Keep aside.

15. Take a pan, add 280 grams tamarind pulp, 65 grams dates and mix it well.

16. Then, add 300 milliliters water and mix it well.

17. Bring it to a boil.

18. Now, add 65 grams jaggery powder and mix it well.

19. Add 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon red chili, 1/4 teaspoon ginger powder and mix it well.

20. Cook for 3 - 5 minutes on medium heat.

21. Remove it from heat and allow it to cool.

22. Take a serving plate and place the soaked vada on it.

23. Top with prepared yogurt and tamarind dates chutney.

24. Garnish with pomegranate, sev and coriander.

25. Serve.