Ingredients :

• 1 Cup     Moong Dhuli Dal
• 1 tbsp     Urad Dhuli Dal
• 1 Cup     Buttermilk/Curd
• 3/4th tsp Cumin Seeds
• 3/4th tsp Fenugreek Seeds
• 1/4 tsp    Asafoetida ( Hing )
• 1 tsp      Red Chilli Powder
• 1/2 tsp   Turmeric Powder
• 4            Cloves
• 2 Dry     Red Chillies
• 2 tbsp    Desi Ghee
• Oil for Frying
• Salt to Taste

For Tempering :

• 2 tbsp    Desi Ghee
• 1/2 tsp   Cumin Seeds
• 1            Dry Red Chilli
• Pinch of Hing ( Asafoetida )
• 1/2 tsp   Red Chilli Powder

Instructions :

How To make Daal Pakoda

1. Wash and soak the moong daal for 3 hours and then wash and grind with very little water.
2. Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up. This helps the pakoras to be light, crisp on the outside and soft on the inside. 
3. Keep two tablespoons of the moong dal pakora batter aside to make the gravy. Whisk the curd with the above batter and keep it aside.
4. Heat oil in a kadai and make small pakora’s by dropping small balls of the dal paste in the oil and fry till golden. 

For Making Kadhi

1. Take a big and wide pan and add curd, daal paste. Add salt, turmeric, chilli powder .

2. Heat ghee in a small pan add the fenugreek seeds, cumin , hing , cloves, dry red chilli. Immediately pour it on the dal and curd mixture. Add 1.5 litre

3. Mix well and boil for 5 minute on high flame, keep stirring, otherwise it will spill out from the pan. Lower the flame and cook for 15 minutes.

4. Add pakodas and cook for another 5 minutes . keep stirring in between.

5. When pakora become soft make the tempering-heat oil or ghee in a small pan, add cumin and asafoetida, when cumin start crackling add whole red chillies, switch off the flame and add kashmiri chilli powder and pour it over the boiling kadi.

6. Serving suggestion-best with steamed rice , sookhi moong daal and roti.