Ingredients

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* Mung dal (green gram lentil) - 100 gm
* Salt - 11/2 tsp.
* Curd - 200 gm
* Red chilly powder - 1 tsp
* Dried Red chilly - 2
* Dhaniya (coriander) -1 tsp
* Kari patta (curry leaves) - 3-4
* Haldi ( turmeric)- 1 pinch
* Soda - a pinch
* Oil for frying - 2 cup
* Mustard seeds (motti)- 1/2 tsp
* Oil (for seasoning) - 2 tbsp

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Method:

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Soak the dal for 5-6 hours. Strain it and grind in a grinder.

Strain the curd through a strainer. Add 1 tsp salt,1/2 tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mung dal paste and haldi. Mix well and keep aside.

Now take the dal and add 1/2 tsp salt, 1/2 tsp. red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. Heat oil in a deep pan and fry pakories of small size to a golden brown color.

Now heat 2 tbsp. oil in a kadahi and season mustard seeds, hing (asafoetida) and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for 3-4 minutes. Finally season with dried red chillies. Serve hot it with Shahi Gatte and Missi Roti.