Firstly, wash and soak 1 cup moong dal in water for 1 hour. Drain well.

Now, grind the dal with 1 green chili, 1/2 tsp grated ginger, red chili powder - 1/4 tsp, turmeric powder - 1/4 tsp, coriander powder - 1/4 tsp, cumin seeds - 1/4 tsp and salt. Add a little water and grind the dal into a slightly coarse paste.

Now, transfer the batter to a bowl. Add chopped coriander leaves - 2 tbsp, and fresh methi leaves 2 tbsp.

Whisk the batter continuously for about 5 minutes until it becomes light and airy.

Prepare gravy, for that grind tomatoes - 2, green chilies - 2, ginger - 1/2 inch piece, roasted peanuts - 2 tbsp, sesame seeds - 1 tbsp, black pepper corns - 5 and 1 small piece of cinnamon with a little water to make a smooth paste.

Heat oil in a kadai over medium heat. Drop small portions of pakodi batter into the hot oil.

Fry the pakodis over medium heat until golden brown and cooked through. Remove and keep aside.

In the same kadai, keep about 2 tbsp oil. Add cumin seeds -1/4 tsp , hing - 1/8 tsp and some curry leaves.

After that add the prepared tomato-peanut-sesame paste and cook well.

Add turmeric powder - 1/4 tsp, red chili powder - 1/2 tsp, coriander powder - 1/4 tsp, cumin powder - 1/4 tsp and kasuri methi - 1 tsp. Cook until the oil separates.

Lower the heat and add curd - 1/2 cup while stirring continuously. Cook for 5–7 minutes.

Add fresh coriander leaves , 1/4 tsp garam masala, hot water, salt to taste and sugar -1/4 tsp. Mix well.

Cover and cook for 5–7 minutes over medium heat.

Add the fried moong dal pakodis and gently mix.

Cover and simmer for 3–4 minutes so the pakodis absorb the gravy.

Garnish with fresh coriander leaves and serve hot with roti, chapati or rice.