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.
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Key Ingredients: green gram, black gram, vegetable oil, yogurt, salt, cumin seeds, red chilli, rock salt, coriander leaves, black pepper