Take urad dal and moong dal was it properly and soak them for minimum 5 hours.

Drain the excess water from dal and grind them to smooth paste. Do add little water while grinding if required.

Take grinned dal paste to a mixing bowl and whisk it for 5 to 7 minutes using electric beater or little more time if using hand beater. Add ginger and chilli paste and fold them all well together.

Set a pan with oil for frying the vadas. On medium-high flame drop a scoopful batter and drop in oil to fry until golden brown.

Add sugar to lukewarm water and soak vada's for 5 minutes. Squeeze out the excess water from vada's and keep aside for assembling.

Strain the curd and add black salt and powdered sugar and mix well.

Finally, assemble by adding vadas to the serving plate and pour seasoned curd on every vada's evenly; sprinkle jeera powder, red chilli powder and black salt. Pour tamarind date chutney and green chutney. Finally, garnish with boondi and pomegranate.