Method for Wadas
Soak the pulses for 02 Hrs.
Grind the above ingredients into a fine paste using little water. Make small wadas and deep fry till light golden brown.

For the Palak Rasam
1 cup Blanched Palak Puree
1/2 cup Tur dal
1 cup Chopped Tomato
Salt to taste
5 to 6 Curry Leaves
1/2 tsp Pepper Powder
1/2 tsp Roasted Jeera Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder,
1 tsp Tamarind Paste,
Jaggery (optional)
1/2 Cup Coriander Leaves
1/2 tsp Asafoetida
1/2 tsp Mustard Seeds

Method
Pressure cook the Tur dal adding Tomato, Turmeric & Jaggery. Cook the dal till soft. (Approx 5 to 6 whistles)
After the dal cools, churn it properly. In another pan, add a little oil, put Mustard seeds, Asafoetida, Curry leaves. Let it splutter. Then add the dal mixture, Jeera powder, Chilli powder, Pepper powder, Salt and Blanched Palak puree and cook for another 3 to 4 min. Garnish with Coriander leaves and pop in the Dal Wadas.

Note
Nowadays, mix pulses are easily available in the market.
Don’t overcook the Rasam, after adding palak else it will changes color.
You can serve the Rasam as soup also.
And eat the wadas as is..