Method of Preparation:
Soak the dal for 5-6 hours. Strain it and grind in a grinder.
Strain the curd through a strainer. Add 1 tsp salt,1/2 tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mung dal paste and haldi. Mix well and keep aside.
Now take the dal and add 1/2 tsp salt, 1/2 tsp. red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. Heat oil in a deep pan and fry pakories of small size to a golden brown color.
Now heat 2 tbsp. oil in a kadahi and season mustard seeds, hing (asafoetida) and kari patta. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for 3-4 minutes. Finally season with dried red chillies. Serve hot it with Shahi Gatte and Missi Roti.