First, soak 1/2 cup moong dal in a bowl with enough water for 2 hours.
Drain the water and transfer the dal to a blender or food processor.
Pulse to make a coarse paste. Set aside.
Heat 1 teaspoon ghee in a pan. Add 1 teaspoon crushed fennel seeds, 1 teaspoon cumin seeds, and a pinch of asafoetida.
Sauté on low heat until the spices are fragrant.

Add 1/2 teaspoon turmeric, 1 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon amchur, 1/4 teaspoon ginger powder, and 1/2 teaspoon salt.
Sauté until the spices are aromatic.

In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Mix well.
Add 3 tablespoons warm melted ghee and mix thoroughly.

Add 1/4 cup chickpea flour and roast on low heat until it becomes fragrant.
Add the blended moong dal paste.
Mix and cook for about 5 minutes, until the moong dal is well combined.
The moong dal filling is ready. Set aside to cool completely.

Add water as needed and knead into a smooth, soft dough.
Grease with oil, cover, and set aside for 30 minutes.
After 30 minutes, knead the dough again briefly.
Take a small portion of dough and shape it into a ball.

Do not touch the kachori until it starts to float while frying, which takes about 3 minutes.
Carefully flip and fry both sides on low heat.
Fry until the kachori is golden brown and crisp.
Place the kachori on paper towels to remove excess oil.

In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Mix well.
Add 3 tablespoons warm melted ghee and mix thoroughly.
Crumble the mixture and make sure the dough is moist.
Now add water and start kneading the dough.

Grease with oil and gently roll out the dough.
Place a small ball of the prepared moong dal filling in the center.
Pleat and seal tightly. Remove any excess dough.
Gently roll to an even thickness.
Keeping the heat low, add to hot oil for frying.

Finally, enjoy the moong dal kachori with tamarind chutney.