Wash and Soak the Green Moong Dal, Moth ki Dal and Lobia for 5-6 hours or overnight.
When ready, drain the water and give the dal’s again a nice rinse.
Drain the water and grind it along with ginger to a coarse paste. Do not add any extra water, add only a teaspoon at a time if required at all.
Crush the spices i.e. Coriander seeds, peppercorns, cumin seeds, Cloves and Fennel Seeds coarsely using Mortar and pestle or using a rolling pin.
Add this spices in the dal mix.
Add in the red chilli powder, green chillies and salt and mix it nicely for a minute or so.
Now add in the chopped Spinach and baking soda and mix again.
Heat oil in a deep pan or a wok.
Test the oil by dropping a small portion of the mixture. It should come up immediately.
Once the oil is hot, Take a spoon full of mixture in your hand and slide it into the hot oil using your fingers and sliding it with the help of your thumb.
Deep fry this on medium stove. Frying on medium is essential or else it will not be cooked in the center.
Fry until golden brown on all sides turning in between.
Remove it on absorbent paper.
Serve it hot with chutney of your choice.