Make a checklist. keep all in gredients close by.

Soak Moong Dal in 5c water for 6-7 hours. Rinse. Transfer to a grinder.
Grind the soaked mung with water, ginger, garlic and green chilies to make a fairly thick batter. Transfer to a bowl. Add corn starch, coriander leaves, spices and salt to taste and mix it well.
Make small lemon sized balls

Heat oil in kadai over medium heat. Drop the mung balls into hot oil and fry until golden in color.
Remove the pakoda from the kadai place them on a paper towel to remove oil on the surface

Transfer pakodas to a serving a plate. Serve hot or at room temperature with your favorite chutney or ketchup. Share and celebrate.