Ingredients

• 2 cups - moong dal (soaked in water for 2 hours)
• 1 tbsp - rice (soaked for 2 hours)
• 2 - green chillies, finely chopped
• Salt to taste
• 1.5 cups -yogurt
• Oil for frying
• Mustard seeds -1/2 tsp
• Coriander seeds - 1/2 tsp
• Turmeric -1/4 tsp
• Bay leaf - 1
• Asafoetida - 1/2 tsp
• Salt to taste
• Whole red chillies - 3.

How to Make Moong Dal Kadhi

• Cook the moong dal with salt. Take 1 cup of the cooked dal and grind to a paste with the rice and green chillies.
• Make small pakodis of the dal batter, deep fry, drain and keep aside.
• Heat oil. Add the remaining ingredients, except yogurt, dal and salt.
• Grind the dal and mix it in the yogurt with some salt.
• Heat oil in a pan, splutter mustard, coriander bay leaf and whole chillies. Add the dal-yogurt mix, and add enough water to get your desired consistency (can range from 6 to 10 cups).
• Add turmeric and the pakodis and simmer on medium low heat for at least an hour.
• Serve piping hot with ghee.