dal kachori with kadhi/indian street food

For Dal Kachori, take a bowl, soak 1/2 cup moong dal for 2 hours.Drain off the water and grind this dal to a coarse paste,keep aside. In a pan heat 1 tsp ghee, add 1 tsp fennel seeds , 1 tsp cumin seeds , 1/4 tsp Asafetida, 1/2 tbsp ajwain, saute on low flame until the spices turn aromatic, further add 1/4 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp aamchur and 1/2 tsp salt,saute for 2 min, now add 1/4 cup besan and roast on low flame until the besan turns light brown, add in the grinded moong dal, mix it well and cook for 5 minutes or until the moong dal is well combined, moong dal stuffing is ready,keep aside to cool completely.

Take a bowl, add 500 gm all purpose flour, 1/2 tbsp ajwain, 1 tsp salt, 3 tbsp oil, add water slowly and make a soft dough, make dough balls of 50 gm, put the prepared stuffing inside this and close it well with hands and spread it in round shape with roller or hands

Take a kadhai or cookware, heat 4 cups oil and deep fry these kachori

For kadhi, Take a bowl, add 5 cups of butter milk, 100 gm gram flour, 1/2 tbsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp salt, 1/2 tbsp coriander powder, mix it well. Take a cookware heat 2 tbsp oil, add 1 tsp cumin seeds, 1/4 tsp fenugreek seeds and cook till it gets brown, add chopped ginger, garlic and green chilli and cook for 2 minutes, add the prepared mixture of butter milk in this and continuously stir this till it start boiling on medium flame and now cook for more 7-8 minutes, kadhi is ready

Serve this hot by putting kadhi on dal kachori.