PREPARATION

(For Moong Dal Pakora)

1. Take a bowl, place a stainer on it.

2. Add 300 grams split mung beans, 500 milliliters water and wash it well.

3. Transfer this into a another bowl, add 1000 milliliters water and soak for 4 hours.

4. Transfer this into a blender and blend it into a smooth paste.

5. Transfer this paste into a mixing bowl, add 70 grams onions, 1 tablespoon ginger, 11 1/ tablespoons green chili, 1 tablespoon coriander, 1 teaspoon coriander seeds, 1/4 teaspoon carom seeds, 1 teaspoon salt, 1/2 teaspoon red chili and mix it

well.

6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

7. Drain it on an absorbent paper.

(For Spicy Onion Coconut Chutney)

1. In a blender, add 60 grams coconut, 80 grams onions, 12 dry red chili, 5 garlic cloves, 2 tablespoons tamarind and blend it into a smooth puree.

2. Transfer this into a bowl, add 1/2 teaspoon salt and mix it well.

3. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 8 - 10 curry leaves and stir for 2 - 3 minutes.

4. Add this tempering over the chutney and mix it well.

(For Mint Coriander Chutney)

1. In a blender, add all the ingredients and blend it into a smooth puree.

2. Serve prepared pakoras with mint coriander chutney and spicy onion coconut chutney.