First wash moong and chana daal and soak them for 2 hours. Then blend them in mixer to make a smooth paste. Take out that paste in a platter (paraat) and shuffle with hand for 10-15 mins till colour change from yellow to white.
Now chop onion, green chilli and coriander leaves and add them in the paste. Now add red chilli powder, garam masala, coriander powder, cumin powder, asafoetida and salt. Now mix them well. At last add baking powder so that pakode become soft and crispy.
Take a pan and heat the oil in it. Now take small ball size of mixture and put it in oil. Fry such small balls till they become golden in colour. Serve hot, crispy moong daal pakoda with tomato ketchup to add up the flavour.
