Dal Vada

Udad dal (Black gram dal) 1 cup

Mung dal (Green gram dal) 1/4 cup Salt to taste

Soak the two dals for 7-8 hours or overnight.

Grind it to a smooth paste.

Add salt to taste.

Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.

Take each wada out from water, squeeze the water out and set aside.

Dahi (yogurt) 5 cups

(You can use homemade yogurt or low-fat yogurt from the market)

Green chillies, chopped 1 tsp

Ginger grated 1/2 tsp

curry leaves 7-8

Mustard seeds 1/4 tsp

Asafoetida pinch

Salt to taste

Sugar 4 tsps (yogurt should taste little sweet)

Blend the yogurt with little water until it is smooth.

Add sugar, salt, green chillies and ginger.

Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.

Keep the yogurt in refrigerator until it is chilled.

Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and black salt

(sanchal).Serve with sweet tamarind(imli) chutney.