INGREDIENTS
Mungdal : 100 gm
Salt : 1½ tsp.
Curd : 200 gm
Red chilly powder : 1 tsp.
Red chilly (sabut and dry) : 2
Dhaniya : 1 tsp.
Kari patta : 3-4
Haldi : 1 pinch
Soda : a pinch
Oil for frying pakories : 2 cup
Mustard seeds (motti) : ½ tsp.
Oil (for tadka) : 2 tbsp.
METHOD
Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain
the curd through a strainer. Add 1tsp salt, ½ tsp. red chilly
powder, ½ tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well
and keep aside. Now take the dal and add ½ tsp salt, ½ tsp.
red chilly powder, ½ tsp. dhaniya and soda. Mix well. Heat oil in a
kadahi and fry pakories of small size to a golden brown color. Now heat
oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and
cook for3-4 minutes. Finally put the tadka of red chilly powder. Serve
hot it with Shahi Gatte
and Missi Roti.
Serves: 6-7 adults.
