Wash and soak green moong and chana dal for 5-6 hours in slightly hot water.

Meanwhile, in a pan add coriander seeds, fennel seeds, cumin seeds and black pepper. Roast for 2 minutes and crushed it into coarse powder.

Then remove soaked moong beans and dal water and take out 3-4 tbsp dal into another bowl.

Now, add them into mixer jar with ginger and garlic cloves. Add 2-3 tbsp water and grind it into coarse paste.

Take out grinded mixer into bowl and stir continuously in one direction. After few minutes mixer is light, fluffy and changes its color.

Then add salt, grinded masala, chopped green chilli, red chilli powder, ajwain, hing, amchur, garam masala, chopped onion and coriander leaves. mix well.

Now add baking soda and some hot oil. Mix well into batter.

Heat oil in a pan, greases hands with water, pinch balls sized hand and make a round shape.

Deep fry in hot oil keeping the flame on medium flame.

Stir occasionally, and fry on medium flame until the vada ball turns slightly golden brown in colour.

Drain off balls from hot oil.

When it is hot, press slightly and add into hot oil to fry it again.

Fry vada on medium-hing flame till it become crispy and golden brown from outside.

Serve crispy moong vada with chutney or tomato ketchup

In a mixture jar, add coriander leaves, green chilli, ginger, roasted chana dal, roasted cumin powder, chaat masala, black pepper powder, salt, lemon juice, sugar and curd.

Add some water and grind it into a smooth paste.

Green chutney is ready. Serve it with vada.