Dry roast moong Daal in a karahi till golden brown colour. Let it cool. Now grind it in a mixer to a coarse powder.
In a mixing bowl mix grinded moong Daal and wheat flour and add all ingredients. Now knead it in the form of dough.
Make small equal sized balls of dough and roll with the help of rolling pin and deep fry till golden brown colour.
Grind tomato, onion and ginger in a mixer.
Heat oil in cooker. Add cumin seeds and when cumin seeds splutter put finely grinded paste and roast. Add all dry masale and stir for 3-4 minutes.
Add chopped potato and stir for two minutes. Add two bowls of water. Place the lid and pressure cook till three whistles.
Transfer it in a serving bowl and garnish with coriander leaves.
Serve hot with moong Daal puri.
