Take a chana daal and soaked in bowl overnight.

After chana daal proper soaked, then crushed them.

And transfer in bowl and add besan, salt, cumin seeds and coriander leaves and mix it well.

And make this mixture.

Heat oil on medium gas.

The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change colour right away. If oil is very hot vadas will not cook through and will not be crispy.

Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around. Moong Dal Vada should be crispy from outside and should be soft inside.

Serve with tea and green chutney.