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Dal Kachori

INGREDIENTS:
• 1/2 Cup arhar ki daal (husked pigeon peas/yellow lentils, soaked for 5-6 hours)
• 2 tbsp PUVI Cold Pressed Coconut Oil
• 1 tsp Jeera (cumin seeds)
• 1 1/2 tsp Salt• 1/8 tsp Hing (asafoetida) powder• 2 tsp Green chillies
• 1 tsp Chilli powder
• 1 tsp Khus khus (poppy seeds)
• 2 tbsp Tamarind pulp
• 2 tsp Sugar
• Ginger
• Garam masala
• Coconut

For Outer Covering:
• 1 cup Maida (refined flour)
• 3 tbsp PUVI Cold Pressed Groundnut Oil
• 1/4 tsp Baking powder
• 1/2 tsp Salt• PUVI Cold Pressed Groundnut Oil (for deep frying)

PREPARATION:
• Drain dal and grind coarsely.
•  Heat PUVI Cold Pressed Coconut Oil and add jeera. When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit.
• Add dal, salt, garam masala, chilli powder, khus khus, coconut and saute till it's 'fried'. Add about 1/4 cup water and cook till dal is cooked through. Mix in the tamarind and sugar and keep aside.
• Mix baking powder and salt into the maida. Rub PUVI Cold Pressed Groundnut Oil into the maida, add water and knead into stiff dough. Rest, cover for 15 minutes.
• Make walnut sized rounds of the dal mixture.
• Break pieces of dough and roll into walnut sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
• Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
• Heat PUVI Cold Pressed Coconut Oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook's through, and browns evenly.
• Once done, strain out & serve with ketchup or chutney.

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