Pakodi Ki Kadhi

Ingredients

1. 100 gms mung dal
2. 1½ tsp salt
3. 200 gms curd
4. 1 tsp red chilli powder
5. 2 whole dry red chillies
6. 1 tsp dhaniya (coriander powder)
7. 3–4 curry leaves
8. 1 pinch haldi (turmeric)
9. 1 pinch soda
10. 2 cups oil (for frying pakories)
11. ½ tsp mustard seeds (moti rai)
12. 2 tbsp oil (for tadka)

Method

1. **Soak the mung dal for 5–6 hours, then strain and grind it into a paste.

   • Strain the curd using a strainer and keep aside.

2. **In the curd, add

   • 1 tsp salt
   • ½ tsp red chilli powder
   • ½ tsp dhaniya
   • 2 tsp mung dal paste
   • haldi Mix well and keep aside.

3. **To the remaining mung dal paste, add

   • ½ tsp salt
   • ½ tsp red chilli powder
   • ½ tsp dhaniya
   • soda Mix well.

4. **Heat oil in a kadhai and fry small pakories until golden brown.

   • In another kadhai, heat oil and add mustard seeds, hing, and curry leaves for tadka.

5. **Add the prepared curd mixture to the kadhai and cook for 10–15 minutes.

   • Add the pakories and cook for another 3–4 minutes.

6. **Finish with a tadka of red chilli powder.

   • Serve hot with shahi gate or missi roti.