karayal is a pulse base recipe, mostly famous in up, Bihar and northern india. the karayal made from urad dal or some time prepared with moong dal also. dal pakodi cooked in dal gravy with spices. karayal best goes with boiled rice or chapati.
Soak the pulse for 6 to 8 hours, remove the skin then blend in mixer grinder and make a smooth paste.
Whip the pulse well till the batter turns fluffy.
Now heat the oil in a pan, keep 1 tbsp pulse mixture aside, and add 1 tsp salt in remaining pulse mixture, make small pakodi and fry on medium hot flame till golden.
Now add remaining oil in same pan, crackle the cumin seeds then saute the ginger, garlic paste.
Fry the onion paste till golden add dry spices and give it a stir then add tomatoes and cook the massala till oil separates.
Add 3 glass of water in remaining 1 tbsp pulse, mix well and add in the masala, stir continuously.
After a boil turn the heat on sim, cover and cook it for 10 to 15 minutes.
Open the lid and add dal pakodi stir and cook for another 5 minute, switch off the flame, garnish with coriander leaves and serve hot with boiled rice or chapati.