Combine chana dal, moong dal, tuvar dal, masoor dal, roughly chopped ginger, 6-8 chopped garlic cloves and 3 chopped green chillies in a grinder jar. Grind into a fine paste using sufficient water and transfer into a bowl. Add carrot, ajwain ke patte, turmeric powder and salt. Mix well and add cornflour and mix again.
Heat sufficient oil in a kadai.Apply water on your palms and divide dal mixture into equal portions shaped into small pakore. Deep-fry pakore in hot oil for 2-3 minutes. Drain on absorbent paper.
Reheat oil and deep-fry pakore again till golden and crisp. Drain on absorbent paper and set aside.Dry roast 2 black cardamoms, 2 inches cinnamon, 4 cloves, cumin seeds and poppy seeds on low heat till fragrant. Remove from heat and grind into a fine powder.
Add remaining broken green chillies, remaining crushed garlic cloves and a little water and grind again into a fine paste.Add ground paste to coconut milk and stir to mix. Add a pinch turmeric powder and stir again. Add raw mango slices, salt and sugar. Stir again and transfer the mixture in a deep non-stick pan. Place the pan on heat, keep stirring and bring to a boil.
Lower heat, add pakore, stir to mix and simmer till it comes again to a boil. Switch off heat and transfer into a serving bowl. To make tempering, heat ghee in a small non-stick pan. Add mustard seeds, remaining black cardamoms, remaining cloves, remaining cinnamon and urad dal. When the seeds splutter, add button chillies and asafoetida.
Pour tempering over pakora curry and mix. Cut 1 small carrot into long thin strips and place over curry. Garnish with a few ajwain ke patte and serve immediately.