Dahi ki Pakori Chef: Recipe Servings: 4 Cook Time: 30 Minutes A super easy two part recipe - fry pakories first and dip them in spiced yogurt. Ingredients Pakories: 1 cup dhuli moong ki daal-soaked in water for 4-6 hrs 2 Tbsp dhuli urad-soaked in water for 4-6 hrs Oil for deep frying A large saucepan with 8 cups of water and 1 tbsp salt Dahi: 2 1/2 cups yoghurt-beaten smooth Salt to taste 2 tsp cumin seeds-roasted and powdered 1/2 tsp chilli powder 1 tsp black rock salt 1 Tbsp chopped coriander leaves 1/4 tsp powdered black pepper Method Drain the water from the lentils and grind them very fine, either in a blender or on a stone, using as little water as possible, preferably none. Whip the lentils till light. Heat the oil. To test if the oil is at the right temperature, drop a little batter in it - if it comes up immediately, it is ready. Drop tablespoons of batter into the oil. Lower the heat to medium, and let the pakories fry till golden on all sides. This takes about 3-4 minutes. Lift the pakories out of the oil with a slotted spoon, and drop them in salted water. Continue till all the batter is used up. Add salt, black pepper, 1 tea spoon powdered cumin seeds and 1/2 tea spoon of black rock salt to the yoghurt and mix well. Squeeze out the pakories, dip them in the yoghurt mixture, and arrange on a serving dish. Pour the remaining yoghurt sauce over them. Garnish with the rest of the powdered cumin seeds, black salt, chilli powder and coriander leaves. Serve chilled.