First of all, soak moong dal (yellow lentil) for at least 4 hours. After 4 hours drain all the water. Add lentil in a grinding jar with green chilis and grated ginger. Grind it to a smooth paste. Add water carefully while grinding. 2-4 tbsp water is good enough to grind it smoothly.
Pour the mixture in a mixing bowl and add chopped coriander, salt, asafoetida Mix nicely and make a batter.
Whisk this batter for 5-6 minute in one direction. This will make batter airy and vadas (dumpling) will come out fluffy and light after deep frying. You do not need eno or soda after whisking.
Heat enough oil in a kadhai on medium heat. Pour 1 tbsp batter and drop in the oil. Fry them on medium-low flame until golden color. Keep stirring and flipping them in the oil to ensure even frying. Transfer them on paper towel. Make vadas with the all rest of the batter.
At this stage, you can store vadas in the fridge for two weeks.
In another mixing bowl prepare for soaking water. Add warm water, salt and sugar, mix well till everything dissolves.
Soak all the deep fried vadas (dumplings) in the water for 30-40 minutes.
To serve, first, gently press the vada to drain water. Transfer them on a serving bowl along with beaten curd.
Add green coriander chutney, sweet tamarind chutney, sprinkle red chili powder and cumin seed powder.
Garnish with pomegranate seed and bhujiya sev. Serve this delicious, Indian street food or Indian chaat, moong dal dahi vada and enjoy.