Wash and soak both dals together for 6 - 8 hours. Remove water and grind it adding 1 - 2 tbsp water only. Keep it a little coarse. Add ginger, green chillies, hing, cumin and salt. Leave it for 2 hours if you have time. You can even use it straight but resting time gives better results.

While the batter is resting, prepare the filling. You can even prepare the filling a day ahead and keep it in the refrigerator. Grind peas, green chillies, ginger and coriander leaves to a coarse paste in a mixer jar. Heat oil and add cumin seeds. When it sputters, add hing along with all the dry spices. Mix everything well. Now add peas mixture to it and mix well. Cook it for 10 - 12 min on medium heat. When it is cooked properly, turn off the heat and let it cool down completely.

Divide the mixture into 20 - 22 equal portions. Take the batter and whisk it properly for 5 min to make it light and airy. If you put a spoonful of batter in a water filled bowl, it should float.

Heat oil in a pan. Take one portion of filling and cover it with the batter and put it in the hot oil. Add 3 - 4 more wada according to the size of your pan. Fry it on medium to high heat until light pink in colour. Repeat to use the remaining filling and the batter.

Take 6 cups water in a bowl and add little salt. Add fried wadas to the water and soak it for 15 - 20 min. Press lightly to remove extra water. Prepare all wadas in the same way.

To prepare yoghurt, mix together yoghurt, sugar and salt. Whisk it to make it smooth. Heat oil. Add mustard. Let it crackle and add hing and curry leaves. Pour it over sweet yoghurt and mix well. This tadka gives it a very nice flavour and taste.

To assemble the dish, put 2 - 3 wada in a plate and cover them with yoghurt. Now add date tamarind chutney and coriander chutney on top. Sprinkle cumin powder, chilli powder, coriander leaves and pomegranate seeds on top and serve.