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. Whisk it until light and fluffy. To check if the batter is ready, add a small amount of mixture in a glass full of water, if it floats, the batter is ready.

Heat oil in a pan. Take some batter and put it in the hot oil. Add 5 - 6 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 batter. This will make around 20 wadas.

Take 6 cups water in a bowl and add little salt. Add fried wadas to the water and soak it for 30 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.