In a bowl, add moong and mash daal.
Wash and fill with water.
Soak the daal for 5 hours.
Now drain water and add soaked daal in the blender.
Also season with salt, red chili powder, baking soda, cumin seeds, coriander seeds, garlic cloves, and green chilies.
Add 100 ml of water. Blend and make a thick paste.
Now take a small portion of paste and deep fry as showing in the video.
Fry the baray / bhallas until get golden brown color.
Take it out and immediately add in lukewarm water for 15 minutes to get soft.