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WASH and soak the moong dal for three hours and grind to a paste along with green chillies and ginger. Add turmeric powder, salt and soda bicarb. Beat the mixture with hand. Heat oil in a kadai and deep fry small marble sized pakodis till done. Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over it. Pour the beaten curd over. Serve sprinkled with salt, chilli powder, cumin powder and coriander leaves. NOTES : Moong dal bhajias topped with curd
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