Wash and Soak moong and masar Daal in water for 4 hours. Strain and grind in a mixer to a smooth paste. Transfer it in a bowl. Add salt and mix.
Heat oil in a wok. Add 1 tb spoon of mixture each in oil at 6-8 times in one go. Fry till golden. Flip the side and fry from other side also. Likewise make all the pakodis.
Remove the pakodis in a plate. Heat 2 bowls of water and dip pakodis in water for 5 minutes. Now squeeze excess water and place them in a serving bowl.
Whisk curd with a whisker. Add 1 tb spoon sugar in it and mix. Transfer this curd in the serving bowl in which pakodis are kept.
Add tamarind sounth in it. Sprinkle salt, red chilli powder, black pepper and roasted cumin seeds powder and serve chilled.
