Soak the moong dal overnight. In the morning, drain the water and add the dal to a blender without any water. Add green chilies, cumin seeds, and peeled, washed, and chopped ginger. Grind to a coarse paste, adding a little water only if needed. Do not add too much water.

Transfer the ground dal to a large bowl or plate. Whisk by hand for 5 minutes. To check if it's ready, drop a small portion in water; if it floats, it's ready. Add 1/2 teaspoon salt and whisk for another 30 seconds.

Heat oil in a deep pan. Wet your hands, shape the batter into small rounds, and gently drop them into the oil. Fry first on medium heat, then on low heat, until golden and cooked through. Remove and place on paper towels to drain excess oil.

Before serving, mix asafoetida and a little salt into warm water. Soak the vadas in this water for 5 minutes. In a separate bowl, whisk the yogurt with sugar until smooth. Remove the vadas from the water, gently squeeze out excess water, and add them to the yogurt.

To serve, place the vadas on a serving plate, pour yogurt over them, then drizzle with sweet tamarind chutney. Sprinkle with red chili powder, salt, roasted cumin powder, and chaat masala. Add mint-cilantro chutney, then garnish with pomegranate seeds, sev, and fresh cilantro.

Delicious and nutritious moong dal dahi vada are ready to eat and share!