PREPARATION

(For Kadhi)
1. In a mixing bowl, add 270 grams yogurt, 50 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
2. Add 1 litre water and mix it well.
3. Take a heavy skillet, pour the batter in it and stir well.
4. Bring it to a boil.
5. Cook until the mixture thickens.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1/4 teaspoon black peppercorns, 1 bay leaf, 2 dry red chili, 1/4 teaspoon asafoetida, 6 - 7 curry leaves, 1 1/2 teaspoons green chili and stir well.
8. Add 1/4 teaspoon turmeric and stir again.
9. Add 1/4 teaspoon red chili, 1/4 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
10. Cook for 2 - 3 minutes on medium heat.
11. Add the tempering in the prepared kadhi and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 2 tablespoons coriander and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.

(For Kachori)
1. In a bowl, add 100 grams split mung beans, 500 milliliters water and soak for 30 - 40 minutes.
2. Transfer this into a blender and blend it into a paste.
3. In a mixing bowl, add 350 grams all purpose flour, 1 teaspoon salt, 50 milliliters oil and mix it well.
4. Add 150 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 30 minutes.
6. Heat 15 milliliters oil in a skillet, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1/4 teaspoon asafoetida, 1 1/2 teaspoons ginger, 1 1/2 teaspoons green chili and stir for 2 - 3 minutes.
7. Then, add 45 grams gram flour and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon dry mango powder and mix it well.
10. Now, add the blended mixture and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat.
13. Take a ball from dough and flatten it with the help of your thumbs.
14. Add the prepared mixture in it and shape it into a kachori.
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Place it in a serving plate.
17. Pour the prepared kadhi on top of it.
18. Add some tamarind chutney on it.
19. Top with onions and tomato.
20. Garnish with coriander.
21. Serve.