Dal Kachori

INGREDIENTS
1/2 cup arhar ki daal (husked pigeon peas/yellow lentils), soaked for 5-6 hours
2 Tbsp vegetable oil
1 tsp jeera (cumin seeds)
1 1/2 tsp salt, or to taste
1/8 tsp heeng (asafoetida) powder
2 tsp green chillies, or to taste
1 tsp chilli powder, or to taste
1 tsp khus khus (poppy seeds)
2 Tbsp tamarind pulp
2 tsp sugar
Cover
1 cup maida (refined flour)
3 Tbsp ghee/oil
1/4 tsp baking powder
1/2 tsp salt
Oil for deep frying

METHOD
Drain the dal and grind coarsely.
Heat oil and add jeera. When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit.
Add the dal, salt, garam masala, chilli powder, khus khus, coconut and saute till it's 'fried'. Add about 1/4 cup water and cook till dal is cooked through. Mix in the tamarind and sugar and keep aside.
Mix the baking powder and salt into the maida. Rub ghee/oil into the maida, add water and knead into stiff dough. Rest, cover for 15 minutes.
Make walnut sized rounds of the dal mixture.
Break pieces of dough and roll into walnut sized rounds. Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker.
Now wet the pressed edges, and place a ball of the filling in the centre. Bring the wet edges together, covering the filling completely, and pinch together to seal.
Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook's through, and browns evenly.