Soak moong-dal vada in water for 4-5 hours. 

Add mustard powder, salt, haldi and red chilly powder to one litre of water to make Kanji.

Squeeze the vadas and add to the kanji. Cover and keep aside for at least 48 hours. 

Put a vada in a plate and serve along with some Kanji after sprinkling a pinch of jeera powder and coriander leaves. A few drops of lemon juice can also be added according to taste.