Dahi ki Pakori

Ingredients

• Pakories:
• 1 cup (180 gm) dhuli moong (husked moong lentils) and
• 2 tbsp (22 gm) dhuli urad (husked black gram),    soaked in water for 4-6 hours
• Oil for deep-frying
• A large saucepan containing 6-8 cups of water with 1 tbsp of salt
• Dahi (the sauce for it)
• 2  1/2 cups (500 g) dahi (yogurt), beaten smooth
• 2 tsp salt or to taste
• 2 tsp roasted and powdered jeera (cummin seeds)              
• 1/2 tsp chilli powder
• 1 tsp kala namak (black rock salt)
• 1 tbsp chopped hara dhania (coriander leaves)
• 1/4 tsp kali mirch (powdered black pepper)

Preparation

• Drain the water of the daals and grind them very fine, either in a blender or on a stone, using as little water as possible, preferably none.

• Whip the daal till light-- a little bit of the batter dropped in water should float over it.

• Heat the oil, and when a drop of batter thrown in comes up immediately, drop tablespoonfuls of batter into it. Lower the heat to medium, and let the pakoris fry till golden on all sides.

• Lift the pakoris out of the oil with a slotted spoon, and drop them into the salted water. Continue thus till all the batter is used up.

• Add the salt, black pepper, 1 tsp of the jeera and 1/2 tsp kala namak into the yogurt and mix well. Squeeze out the pakoris, dip them in the yogurt mixture, and arrange on a serving dish. Pour the remainder of the yogurt sauce over them.

• Garnish with the rest of the jeera, kala namak, chilli powder and the hara dhania, and serve chilled.