Drain dal and grind coarsely
Heat oil and add jeera
When it splutters, add ginger, heeng, green chillies and saute till the color changes a bit
Add dal, salt, garam masala, chilli powder, khus khus, coconut and saute till it's 'fried'
Add about 1/4 cup water and cook till dal is cooked through
Mix in the tamarind and sugar and keep aside
Mix baking powder and salt into the maida
Rub ghee/oil into the maida, add water and knead into stiff dough
Rest, cover for 15 minutes
Make walnut sized rounds of the dal mixture
Break pieces of dough and roll into walnut sized rounds
Roll these flat into 1/4 inch rounds and pinch about 1/2 of the edge all around, leaving the centre thicker
Now wet the pressed edges, and place a ball of the filling in the centre
Bring the wet edges together, covering the filling completely, and pinch together to seal
Heat oil and deep-fry the kachoris, first over high heat, then over medium heat so that it cook's through, and browns evenly