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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
100 g mung dal |
1 1/2 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) |
1/2 teaspoon mustard seeds (motti) |
2 tablespoons oil (for tadka) |
Directions:
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.
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