Moongdal 1 cup wash and soak for an hour, drain well
Coriander leaves a handful with stem
Green chilies 1-2 chopped
Ginger 1 tsp chopped
Grind all the above ingredients without adding any water ( save 2 tbsp of batter)
Add some chopped carrots and onions ( optional) mix well and drop small balls with your hands in hot oil, fry till brown, drain and add directly to the boiling kadi
Kadi
200 ml curd
Moongdal paste 2 tbsp
Turmeric pdr ¼ tsp
Red chili pdr ½ tsp
Water 100 -150 ml, beat well adding salt
In a pan heat 1 tsp oil, add mustard seeds ½ tsp, methi seeds ¼ tsp, red chili broken 1, curry leaves few, fry the above ingredients, add little hing, pour the prepared curd mixture, mix well, let it cook on medium flame stirring in between.
Meanwhile fry the pakodis, after mixing well all the veges that you want to use, once brown, drain well and add directly to boiling kadi, let it simmer for another 2-3 minutes. Serve hot with rice.