Take coriander seeds, fennel seeds, cumin seeds, black peppercorn, dried red chilies, and cloves in a pan and roast them until aromatic. Add desiccated coconut and roast until golden brown. Grind the mixture into a coarse powder.

Soak moong dal for two hours, then drain the water.

Grind the moong dal with ginger, garlic, and onion to make a paste.

Mix the paste with green peas, green chilies, chopped coriander leaves, salt, dry mango powder, and asafoetida to prepare the stuffing.

Mix wheat flour with salt, carom seeds, chili flakes, and oil. Gradually add water to make a semi-soft dough.

Divide the dough into small balls and roll them out on a flat surface.

Place the stuffing inside the rolled-out dough and seal the edges. Shape them into desired forms.

Steam the fara until cooked through.

Heat oil in a pan and add cumin seeds, mustard seeds, sesame seeds, chopped green chilies, curry leaves, and Kashmiri red chili powder. Sauté until aromatic.

Pour the tempering over the steamed fara and serve hot.