Soak the urad dal for 3 hours. Drain the water well and add the dal to a blender jar along with ginger, garlic, green chilies, and black peppercorns.

Grind everything to a coarse paste. Finely chop the onion and green chilies. Heat a pan, add 1 tablespoon mustard oil, then add cumin seeds. When they start to crackle, add the chopped onion and green chilies and sauté.

When the onions turn golden, add the dal paste. Keep the heat on high and sauté well. Add all the dry spices and amchur powder, and cook until the dal mixture becomes dry.

Once the dal mixture is dry, add sugar and mix well. Sauté for a few more minutes, then turn off the heat and add chopped cilantro.

Transfer the mixture to a plate and let it cool. For the dough, sift the flour into a large bowl, add 1 teaspoon salt and the oil for shortening. Mix well and knead into a dough like you would for puris—the dough should be neither too stiff nor too soft. Let the dough rest for 10 minutes.

Divide the dough into balls. Shape each ball into a small bowl, fill with 1 spoonful of the urad dal filling, and seal. Roll out into small kachoris.

Heat oil in a pan for frying. When the oil is hot, add the rolled kachoris and fry until golden brown. Adjust the heat as needed and fry all the kachoris in the same way.

Your delicious urad dal kachoris are ready! Serve hot with chutney, pickle, or curry and enjoy.