Ingredients:

• 2 cups – moong dal (soaked in water for 2 hours)
• 1 tbsp – Rice (soaked for 2 hours)
• 2 – green chillies, finely chopped
• Salt to taste
• 1.5 cups -yogurt
• Oil for frying
• Mustard Seeds -1/2 tsp
• Coriander seeds – 1/2 tsp
• Turmeric -1/4 tsp
• Bay Leaf – 1
• Asafoetida – 1/2 tsp
• Salt to taste
• Whole Red Chillies – 3.

Method:

1. Cook the moong dal with salt. Take 1 cup of the cooked dal and grind to a paste with the rice and green chillies.
2. Make small pakodis of the dal batter, deep fry, drain and keep aside.
3. Heat oil. Add the remaining ingredients, except yogurt, dal and salt.
4. Grind the dal and mix it in the yogurt with some salt.
5. Heat oil in a pan, splutter mustard, coriander bay leaf and whole chillies. Add the dal-yogurt mix, and add enough water to get your desired consistency (can range from 6 to 10 cups).
6. Add turmeric and the pakodis and simmer on medium low heat for at least an hour.
7. Serve piping hot with ghee.

Recipe courtesy of Gauri