Soak the dal for 30 minutes, Drain and grind to a coarse paste without adding any water. Add salt, soda, turmeric powder and kalonji to the dal paste and mix well.
Make pakoras out of it and deep fry them in hot oil till light golden in colour. Drain on a kitchen towel and keep aside.
Whisk the yoghurt, besan and 3 1/2 cups water and keep aside. Heat 2 tbsp. oil and temper with cumin seeds and asafoetida. Saute for a few seconds and add the onion. Saute till light brown.
Now add the ginger-garlic paste, turmeric powder, roasted coriander-cumin powder, red chili powder and garam masala powder mixed with 2 tbsp. water. Saute till the oil separates.
Add the chopped tomatoes and continue to fry till well mashed up. Now add the whisked yoghurt, salt and chopped mint leaves.
Simmer on low flame till the gravy thickens. Stir at intervals. Add the fried pakoras and serve with rice or chapattis.
