INGREDIENTS

Mungdal	100 gm	Salt	1 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)	tsp.	Oil (for tadka)	2 tbsp.

METHOD

Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, tsp. red chilly powder, tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add tsp salt, tsp. red chilly powder, 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.

Serves: 6-7 adults.

LIST OF RAJASTHANI DISHES

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