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Description Edit

  • Ethnicity - Rajasthani, West Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

  • Mungdal : 100 gm
  • salt : 1½ tsp.
  • Curd : 200 gm
  • Red chilly powder : 1 tsp.
  • Red chilly (sabut and dry) : 2
  • Dhaniya : 1 tsp.
  • kari patta : 3-4
  • Haldi : 1 pinch
  • Soda : a pinch
  • oil for frying pakories : 2 cup
  • mustard seeds (motti) : ½ tsp.
  • oil (for tadka) : 2 tbsp.

Directions Edit

  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, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp.
  5. mungdal paste and haldi. Mix well and keep aside.
  6. Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp.
  7. dhaniya and soda. Mix well.
  8. Heat oil in a kadahi and fry pakories of small size to a golden brown color.
  9. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
  10. Add the mixture of curd. Cook it for 10–15 minutes. Add the pakories and cook for3-4 minutes.
  11. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.

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