PREPARATION

1. In a mixing bowl, add 140 grams spinach, 70 grams onions, 200 grams gram flour, 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon baking soda and mix it well.
2. Add 200 milliliters water and mix it well to make a thick batter.
3. Heat sufficient oil in a heavy skillet. Deep fry these until golden brown and crispy. Drain it on an absorbent paper.
4. In a mixing bowl, add 270 grams yogurt, 100 grams gram flour, 1 teaspoon red chili, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1200 milliliters water and mix it well.
5. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon fenugreek seeds, 1 1/2 teaspoons coriander seeds, 2 dry red chili, 2 teaspoons ginger paste, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
6. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
7. Add the prepared mixture in it and mix it well.
8. Bring it to a boil.
9. Cook for 30 - 35 minutes on medium heat.
10. Now, add the prepared pakoda in it and mix it well.
11. Add 2 tablespoons coriander and mix it again.
12. Remove it from heat.
13. Garnish with coriander.
14. Serve hot with rice or roti.

Moong Dal Kadhi

Servings - 2 - 3

INGREDIENTS
Split mung beans - 200 grams
Water - 500 milliliters
Ginger - 1 tablespoon
Green chili - 2 teaspoons
Cumin - 1 teaspoon
Water - 75 milliliters
Asafoetida - 1/4 teaspoon
Salt - 1 teaspoon
Spinach - 40 grams
Cashews - 20 grams
Oil - for frying
Gram flour - 150 grams
Curd - 250 grams
Water - 100 milliliters
Oil - 50 milliliters
Dry red chili - 3
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Fenugreek seeds - 1/4 teaspoon
Onions - 100 grams
Salt - 1 teaspoon
Garlic - 1 tablespoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Water - 1100 milliliters
Tamarind water - 250 milliliters
Garam masala - 1 teaspoon
Coriander - 15 grams