Ingredients:

• Water
• 200 gms onions, finely cut
• 5 gms – ajwain
• 20 gms – Chana flour (besan)
• 50 gms – fresh Coriander leaves
• 5 gms – ginger, finely cut into pieces
• 5 gms – green chillies, cut into pieces
• 5 gms – Red Chilli powder
• 5 gms – coriander powder
• 200 gms – oil
• Salt to taste
• To make the gravy:
• 200 gms – Yoghurt
• 5 gms – Red Chilli powder
• 5 gms – coriander powder
• 5 gms – Turmeric powder
• 5 gms – garlic, cut finely into pieces
• 5 gms – whole coriander
• 5 gms – Cumin seeds
• 4 Bay Leaves
• A pinch of Asafoetida
• 5 green chillies, cut finely into pieces
• 5 gms – garlic, cut into fine pieces
• 100 gms – Onion paste
• 100 gms – Tomato puree
• 50 gms – fresh coriander leaves, cut finely
• 25 gms – oil
• Salt to taste.

Method:

1. Soak the moong dal for 2 hours in water.
2. Then drain the water and blend the dal in a blender.
3. Now add finely cut onion, ajwain, besan and all the other ingredients and mix well.
4. Now make pakoras of this mixture and keep them ready.
5. To make the gravy: Pour the yoghurt into a clean bowl, and then add all the powdered masalas and salt.
6. Now heat a pan and add the oil, when heated, add the garlic, whole coriander, cumin and bay leaves and fry.
7. Then add the garlic and onion paste and cook for 5 mins.
8. Then add the tomato puree and keep cooking.
9. When the gravy is cooked, add the ready yoghurt mixture and cook on low flame for 10 mins.
10. Now add the moong dal ka pakoras and garnish with fresh coriander leaves and serve with tawa parathas.