Step 1: Roast the Dals

Heat a pan and add 1 cup moong dal and 2 tablespoons urad dal. Dry roast on medium heat for about 2 minutes until they turn light golden and fragrant. Turn off the gas and let the dals cool completely.

Step 2: Grind the Dals

Once cooled, transfer the roasted dals to a mixer grinder and grind into a fine powder. Set aside.

Step 3: Prepare the Tempering

Heat 1 to 1.5 tablespoons of oil in a pan. Add 0.5 teaspoon cumin seeds and let them splutter. Then add finely chopped ginger, 2-3 finely chopped green chilies, 1 tablespoon chopped curry leaves, and 1 chopped dry red chili (or chili flakes). Sauté for about 30 seconds.

Step 4: Add Water and Potatoes

Add 1 tablespoon sesame seeds and sauté briefly. Then add 1 cup water and the finely grated and squeezed potatoes. Mix well. Add salt to taste. Add another 1/4 cup water. Bring the mixture to a boil.

Step 5: Cook the Dal Mixture

Once the water boils, reduce the heat to low and add the ground dal powder. Mix continuously until a thick dough-like consistency forms. Turn off the gas, cover the pan, and let it steam for 2 minutes.

Step 6: Prepare the Dough

Transfer the steamed mixture to a bowl. Add 2 tablespoons besan (chickpea flour) and chopped coriander leaves. Mix everything thoroughly by hand until a smooth dough is formed. Add a little oil to your hands and knead the dough again to make it pliable. Cover and let it rest for at least 10 minutes.

Step 7: Shape the Vadas

After 10 minutes, take a small portion of the dough. Apply a little oil to your palms, roll the dough into a ball, flatten it slightly, and make a hole in the center with your thumb to form a vada shape. Repeat for all the dough.

Step 8: Deep Fry the Vadas

Heat oil for deep frying in a kadai or deep pan. Once the oil is hot, carefully slide the shaped vadas into the oil. Do not overcrowd the pan. Fry for 2 minutes on one side on a medium flame, then flip and fry until golden brown and crispy on both sides. Remove with a slotted spoon and place on a wire rack to drain excess oil. Repeat with the remaining vadas.

Step 9: Serve

Serve the hot, crispy moong dal vadas with tomato sauce, green chutney, or enjoy them plain.

• Roasting the dals makes them lighter and easier to grind into a fine powder.

• Ensure potatoes are finely grated and thoroughly washed to remove starch, then squeezed dry.

• Adjust green chilies and dry red chili according to your spice preference.

• Fry vadas on a medium flame to ensure they cook through and become crispy without burning.

• If the dough feels too sticky, add a little more besan. If too dry, add a few drops of water.

• Add finely chopped onions for extra flavor and crunch.

• Incorporate other grated vegetables like carrots or cabbage for added nutrition.

• Serve with coconut chutney or mint chutney instead of tomato sauce.