Wash the urad dal thoroughly and soak it in water for 10-15 minutes.
Gather saunf (fennel seeds), sabut kali mirch (black peppercorn), laung (cloves) & sabut dhaniya (coriander seeds).
10-12 Laung (Cloves), 20-25 Black Peppercorn (Sabut Kali Mirch), 2 Teaspoon Saunf (Fennel Seeds), 2 Teaspoon Coriander Seeds (Sabut Dhaniya)
Coarsely grind the whole spices using a mortar and pestle. You do not need to make a fine powder here.
Heat 1.5 cups of water in a kadhai or pan. When the water starts to boil, add 1 tablespoon oil and 1 teaspoon salt in it.
Drain the water from the soaked lentil and add it to the boiling water.
Reduce the flame and let the mixture boil for 10 minutes, stirring occasionally.
Add besan (gram flour) to the boiling lentils and stir to combine.
1 Cup Besan (Gram Flour)
Then add red chilli powder, heeng (asafoetida) and 1 teaspoon salt.
2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Heeng (Asafoetida), 2 Teaspoon Salt
Also add the ground whole spices prepared earlier and mix everything well.
Add 2 tablespoon oil and roast the mixture for 5 minutes.
The filling for kachori is ready. Set it aside to cool.