Wash dal and add it into the pressure cooker. Also add 2 cup water, turmeric powder, salt, and 1 tbsp oil and mix well. Then add 2 tbsp peanuts into the center and cover the lid.

Pressure Cook for 4-5 whistle on medium flame or until dal is tender. Cooking time may vary depending on the texture of the dal.

After 4 whistle dal is properly cooked, mash the cooked dal with a whisker and add 1 to 1.5 cups of water to adjust the dal consistency.

Now in a kadai, add oil, cumin seeds, mustard seeds, pinch of hing, bay leaf, dry red chili, star anise, cinnamon, cloves, green chili-ginger paste, and sauté it

Then add chopped onion and sauté till it becomes translucent.

Now lower the flame, and add turmeric powder, red chili powder, and coriander powder. Sauté it.

Then add chopped tomatoes and salt. sauté till tomato become soft.

Now add boiled dal and mix well. Then lower the flame and simmer dal for 10-12 minutes.

Then add lemon juice, sugar, garam masala, and some coriander leaves. mix well.

Khatti-meethi and spicy dal are ready.

In a mixing bowl, add the besan, turmeric powder, ajwain, hing, salt, and baking soda and mix well.

add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.

Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, and make sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.

Once whisked well, let the batter rest for a minimum time of 10 minutes.

In a mixing bowl, mash boiled potatoes.

Then add chopped onion, chopped tomatoes, coriander leaves, green chili paste, ginger paste, salt, turmeric powder, coriander powder, red chili powder, garam masala, chat masala, lemon juice, sugar, and crushed masala peanuts. mix well.

aloo masala is ready.

now make a round shape ball from the masala and keep it aside.

Set oil on medium heat for deep frying.

Whisk the batter once again & add 1 tbsp hot oil to it.

coat masala ball with the besan batter.

Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown.

Now drain off over wire rack and fry all vada into the same way.

Enjoy the (batata vada) with dal or your choice of chutney

On a plate, take one latha (batata vada) and press it slightly.

Then spread dal on it.

Now sprinkle chopped onion, tomatoes, chat masala, masala peanuts, sev, and coriander leaves on it.

Latha dal is ready to serve.