Soak split moong dal in water for 4 hours.

Grind to a smooth paste along with salt to prepare the batter

Add chopped shallots, green chilies, ginger, red chili powder and asafoetida and mix well.

Heat oil in a pan. When the oil is heated, add the batter in small quantities using a spoon. Deep fry till the pakodas turn golden brown.

Drain the excess using a tissue paper. Serve with mint chutney or tomato sauce.