• 1/2 teacup moong dal (with skin)
• 2 green chilies
• A pinch of Asafoetida
• 1/2 teaspoon soda bi-carb or fruit salt
• 2 teacups fresh curds
• 2 pinches roasted cumin powder
• 2 pinches chili powder
• 1 tablespoon chopped coriander (optional)
• Salt to taste

For the Seasoning

• 1/2 teaspoon mustard seeds
• 3 to 4 pieces green chilies
• A pinch of Asafoetida
• 1-1/2 teaspoons oil

1. Soak the moong dal for 3 to 4 hours. Drain
2. Add the green chilies and blend in a mixer with very little water
3. Add the asafoetida and soda bi-carb and mix well
4. Heat a non-stick sandwich toaster and spread 1 teaspoon of the mixture in each cavity. Close the heat. When ready, the mixture will be toasted into pieces of triangular shape. Take out the toasts
5. Dip the toasts in water for 5 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate
6. Beat the curds with the salt
7. To prepare the seasoning, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chilies and asafoetida. Mix the seasoning with the beaten curds

* Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chili powder and coriander on top and serve. If you like, also sprinkle sweet and sour chutney