Wash and soak moong dal for 4 hrs or till dal is properly soaked.

Discard water and add moong dal into the mixture jar.

Also, add salt and some water. grind it into a smooth and thick batter.

Take out batter into mixing bowl and add turmeric powder to it.

Then whisk it for 3-4 minutes until it becomes light and fluffy. Keep it aside.

For the masala, In a mixing bowl mash boiled potatoes. then add green chili paste, ginger paste, salt, garam masala, black pepper powder, lemon juice, powder sugar, soaked poha, and coriander leaves. mix well.

Aloo masala is ready. Make a round shape ball from the masala and make it all into the same way.

Whisk the batter once again & further coat the masala with the moong dal batter.

Add coated 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 moongdal gota with lemon juice, fried chili and onion slices.

Soaked date and tamarind in hot water till they become soft.

Then add soaked date-tamarind with water into the mixture jar.

Now add salt, red chili powder, black salt, ginger powder, jeera powder, and sugar. grind it into a smooth paste.

Then sieve date-tamarind chutney paste. Store chutney pastes into airtight container.

Take ½ cup of chutney paste into a mixing bowl; add chopped onion and coriander leaves in it.

Add required water to the liquid consistency of the chutney.

Serve chutney with moong dal gota.