For Tempering :
Take a big and wide pan and add curd, daal paste. Add salt, turmeric, chilli powder .
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
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.
Add pakodas and cook for another 5 minutes . keep stirring in between.
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.
Serving suggestion-best with steamed rice , sookhi moong daal and roti.
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