• 1 cup Urad Dal (soaked for 2-3 hours)
  
• 1 small onion (chopped fine)
  
• 1 inch piece ginger (chopped fine)
  
• 3-4 green chillies (chopped)
  
• 1 sprig curry leaves (chopped fine)
  
• 1 pinch hing
  
• 1 tea spoon jeera
  
• Salt to taste
  
• Oil for frying
  

• 1 big tomato (chopped)
  
• 2 flakes garlic
  
• 2 green chillies
  
• 1 lemon
  
• 4 cups water (or if possible
• water from boiled tur dal)
  
• 1 pinch hing
  
• 1 spoon chopped ginger
  
• 1 tea spoon jeera-pepper
• powder
  
• salt to taste
  
• 2 table spoons chopped
• coriander leaves
  
• 1 spoon jeera
  
• 1 spoon oil
  
• 1 twig curry leaves
  

For the vadas

• Grind the soaked urad dal until fluffy along with ginger, green chillies and hing.
• Add salt, chopped onion, curry leaves, coriander leaves, mix well.
  
• Fry them in hot oil and remove on absorbent paper to remove excess oil.

• Heat oil in a pot and add jeera, hing, green chillies, garlic, ginger and curry leaves and fry until raw smell of garlic is gone.
  
• Add tomatoes and cook until tomatoes are soft
  
• Add water/dal water, lemon juice and salt and bring it to a boil.
• Add cumin- pepper powder and boil for just 1-2 mins.
  
• Finally finish with chopped coriander leaves

• Soak the prepared vadas in this hot rasam and leave it aside until the vadas absorb the rasam and are soft.
  

• Place the vada in a serving bowl and top with some more hot rasam.