Pakore Ki Karhi

== Description ==
* Ethnicity - Rajasthani, West Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
* 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 ==
# Soak the dal for 5–6 hours.
# Strain it and grind in a grinder. 
# Strain the curd through a strainer. 
# Add 1tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp. 
# mungdal paste and haldi. Mix well and keep aside. 
# Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp.
# dhaniya and soda. Mix well.
# Heat oil in a kadahi and fry pakories of small size to a golden brown color.
# Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. 
# Add the mixture of curd. Cook it for 10–15 minutes. Add the pakories and cook for3-4 minutes.
# Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.
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