Karaar ,Mangochi ,karara, Lentil Dumplings in Spicy Broth

• Tomato-2
• Yogurt-4 tbsp
• Green chilis-3
• Ginger-1 tsp
• Coriander powder-1 tsp
• Chili powder-1 tsp
• Mango powder-1 tsp
• Black salt-1/2 tsp
• Salt-1 tsp
• Garam masala-1/2 tsp
• Turmeric-1/2 tsp
• Lemon juice-1.5 tsp
• Fresh coriander-2 tbsp

Tempering-

• Cooking oil-1.5 tbsp
• Cumin seeds-1 tsp
• Asafoetida-1/4 tsp
• Cloves -2
• Chili powder-1/2 tsp

1. Wash and soak moong daal for 4 hours and then drain out the water and wash the lentils again.
2. In a mixer jar add soaked lentils/daal,chopped green chili,ginger,garam masala, asafoetida and grind to make a smooth and thick paste.
3. Take out in a bowl add salt and whisk well till it become light and fluffy.
4. Heat oil in a pan to make oblong shaped fritters-take a small portion of batter  with the side of the rice spoon and gently drop in the hot oil.
5. Deep fry on medium hot till golden in colour,drain on a paper napkin.then cut into medium size pieces,they will sweel up in the gravy so don’t make big pieces.
6. Curry-Grind chopped tomato,green chili and ginger in the mixer and make a puree.take out in a bowl and add whisked yogurt.
7. In a cooking pan add this tomato and yoghurt paste ,all the spices for gravy(except mango powder,lemon juice and fresh coriander).
8. Now add 7 cups of water ,mix and boil on medium heat for 15 minutes.
9. Then add chopped pakora/fritters ,cover and cook on low heat for approx 10 minutes or till pakora become soft and absorb the gravy.
10. Now add lemon juice,mango powder and cook for 1 minute
11. Make the tempering-heat oil in a small pan and add cumin seeds ,when become golden add asafoetida,cloves and chili powder and pour on the boiling curry.
12. Switch off the flame and add chopped fresh coriander.