Pakodi ki karhi

• 100 g mung dal
• 1 12 teaspoons salt
• 200 g curds
• 1 teaspoon red chili pepper
• 2 red chilies (sabut and dry)
• 1 teaspoon dhaniya powder
• 3 -4 curry leaves
• 1 pinch turmeric powder
• 1 pinch baking soda
• 2 cups oil (for frying pakories)
• 12 teaspoon mustard seeds (motti)
• 2 tablespoons oil (for tadka)

1. Soak the dal for 5-6 hours.
2. Strain it and grind in a grinder.
3. Strain the curd through a strainer.
4. Add 1tsp salt, 1/2 tsp.
5. red chilly powder, 1/2 tsp.
6. dhaniya, 2 tsp.
7. mungdal paste and turmeric powder.
8. Mix well and keep aside.
9. Now take the dal and add 1/2 tsp salt, 1/2 tsp.
10. red chilly powder, 1/2 tsp.
11. dhaniya and soda.
12. Mix well.
13. Heat oil in a kadahi and fry pakories of small size to a golden brown color.
14. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and curry leaves.
15. Add the mixture of curd.
16. Cook it for 10-15 minutes.
17. Add the pakories and cook for3-4 minutes.
18. Finally put the tadka of red chilly powder.
19. Serve hot it with Shahi Gatte and Missi Roti.

salt, curds, red chili pepper, red chilies, dhaniya powder, curry, turmeric powder, baking soda, oil, mustard seeds, oil

Taken from www.food.com/recipe/pakodi-ki-karhi-9910 (may not work)