Ingredients:

• For filling:
• 1.5 cups – Moong dal, soaked for 2 hours and drained
• 1 tsp – Salt
• 1 tsp – Turmeric powder
• 1/4 cup – Water
• 3 tbsp – Oil
• 1/4 tsp – Asafetida
• 1 tbsp each Red Chilli powder, coriander powder, Fennel seeds and Sugar
• 1 tsp – Garam Masala
• 2 tbsp – Dessicated Coconut
• 1.5 tbsp – Dry Mango powder
• For dough:
• 3 cups – Flour
• 1 cup – Milk
• 6 tbsp – Oil
• 1 tsp – Salt
• For Frying:
• Oil for deep frying
• For the Tamarind chutney:
• 1/2 cup – Tamarind paste
• 1/2 cup – Finely chopped Coriander leaves
• 1 tsp – Salt
• 1 tsp – Red Chilli powder
• 1 tsp – Roasted cumin powder
• 1 tbsp – Ginger paste
• 1 tbsp – Chopped Green chillies

Method:

1. Combine moong dal, salt, turmeric and water.  Bring to boil.
2. Cook, covered on low heat for 15 mins, or till the dal is cooked but the grains are still separate. Dry liquid, if any.
3. Heat 3 tbsp. oil. Add asafoetida.
4. Add the cooked dal and the rest of the ingredients for filling. Cook for 5 mins on low heat, stirring continuously with a fork. Keep aside
5. Combine flour, milk, oil and salt.  Knead for 5 mins or till the dough is smooth.
6. Divide into 16 portions and form smooth balls. Roll each ball into 10 cm circles.
7. Place 1/2 portion of the dal mixture into 10 cm circles.
8. Place 1/4 portion of the dal mixture in the middle, drawing up the sides to enfold the filling. Seal the edges.
9. Gently roll between the palms to form smooth balls. Press lightly to flatten the kachoris.
10. Heat oil. Reduce heat. Fry kachoris a few at a time, on low heat till light brown and crisp. Drain.
11. Serve with tamarind chutney.
12. For the tamarind chutney:
13. Combine all the ingredients and blend in an electric mixer. Keep chilled.