Moong Dal Pakoda

📝INGREDIENTS

• 1 cup yellow moong dal (split and husked)
• 1–2 green chilies, finely chopped
• 1-inch ginger, grated
• ¼ cup finely chopped onions (optional but adds crunch)
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp cumin seeds
• ½ tsp carom seeds (ajwain) – helps with digestion
• A pinch of hing (asafoetida)
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt – to taste
• Oil – for deep frying

🕒 Preparation Time: Soaking: 3–4 hours | Prep + Frying: 20–25 mins

👩‍🍳Recipe

1️⃣ Soak the Dal:

Rinse moong dal 2–3 times, soak it in water for 3–4 hours (or overnight). Drain completely.

2️⃣ Grind the Batter:

In a mixer, blend soaked dal with ginger and green chilies into a coarse paste.

Avoid adding water – or use just 1–2 tsp if needed. Batter should be thick and fluffy.

3️⃣ Mix the Masalas:

Transfer batter to a bowl. Add chopped onions, coriander, cumin seeds, ajwain, hing, turmeric, red chili powder, and salt.

Whisk the batter well for 2–3 mins to aerate – helps make pakoras light and fluffy.

4️⃣ Fry the Pakodas:

Heat oil in a deep kadhai on medium flame. Drop small spoonfuls of batter into the hot oil (use wet fingers or a spoon).

Fry till golden brown and crisp, turning occasionally. Remove on tissue to absorb excess oil.

🍽️ Serve With:

Green chutney (mint-coriander), Tamarind chutney, Masala chai ☕, or serve inside a bun with chutney like a pakoda burger!