Pakodi Ki Kadhi Recipe

100 gms Mung Dal 
1 1/2 tsp Salt 
200 gms Curd 
1 tsp Red chilly powder 
2 Red chilly (sabut and dry) 
1 tsp Dhaniya 
3 – 4 Curry Leaves 
1 pinch Haldi 
1 pinch Soda 
2 cup Oil for frying pakories 
1/2 tsp Mustard seeds (motti) 
2 tbsp Oil (for tadka) 


  • Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
  • Add 1tsp salt, 1/2 tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
  • Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
  • Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
  • Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
  • Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.