Chana daal - 1 cup
Cumin seeds - 1 tsp
Heeng - few dashes
Corriander powder - 1tsp
Garam masala - 1 tsp
Turmeric pwd - 1/2 tsp
Onions, chopped - 1/4-1/2 cup
Yogurt - 1 cup
Besan - 4 tbsp
Water - depends on desired consistence
Curry leaves, dry red chilies, fenugreek seeds, heeng, corriander powder, garam masala, sugar (optional)
Soak chana daal for 3+ h. Grind with minimum water and add zeera, heeng, haldi, coriander powder, salt, garam masala powder and chopped onion (optional). Deep fry. Use it for kadhi or eat with chutney.
Mix besan and yogurt in a bowl and keep it aside. Heat oil in pan and add tadka spices mentioned above. Pour the yogurt gravy and boil. Add more or less water to get desired consistency. After one boil, add the pakodas and simmer for 10-15 minutes so that they get infused with gravy. Pour more water if the gravy gets concentrated.
Once the kadhi cooked, add a dollop of ghee. This is totally optional, but adding ghee takes the kadhi to a different level :)