Soak the dal for 30 minutes, Drain and grind to a coarse paste without adding any water. Add salt, soda, turmeric powder and kalonji to the dal paste and mix well.
Make pakoras out of it and deep fry them in hot oil till light golden in colour. Drain and keep aside.
Heat oil and temper with cumin seeds & asafoetida. Add onion & saute till light brown.
Add ginger-garlic paste, turmeric powder, coriander-cumin powder and garam masala powder mixed with 2 tbsp. water.
Add tomatoes and fry till mash up.
Add the mint leaves, prepared yoghurt mix and salt. Simmer on low flame till the gravy thickens. Stir at intervals.
Add the fried pakoras to the kadhi and serve, garnish with mint leaves.
