Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. Add 1tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ 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. Serve hot it with Shahi Gatte and Missi Roti.