Moong pakodi ki subji

Saw this recipe in an article on pulses in Economic Times, and had to try it out. Hubby finished almost all of it off (except the bit that I had put in the dish to take a picture), which says it all.

 Soak moong dal overnight, drain out water and grind into a rough paste (I used sprouted moong, because that was available).
Make pakodis by putting blobs into hot oil using a spoon. Fry till crisp. Keep aside
Heat 1 tsp oil in kadhai. Put a pinch of hing, dhania powder, red chilli powder and haldi powder. When the raw smell goes, add water. Once the water starts boiling, reduce the flame, add the pakodas, and bring to boil.
I served it with dosas, but rotis are recommended.