Moong Dal Pakoda Recipe
Moong Dal Pakoda | Moong Dal Pakora | Dal Pakora
In Western Rajasthan, moong dal ke pakode is eaten with great pleasure.
It is especially relished in the winter season, on posh bada.
Preparation Time:
Minutes
Cooking Time:
Minutes
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Ingredients (Servings - 4 people)
- Moong Dal(Dhuli) – 500gm
- Salt – 1½ teaspoon or as per taste
- Coriander Dry(Coarsely grinded) – 1 teaspoon
- Fennel(Coarsely grinded) – 1 teaspoon
- Red Chilli Powder – 2 teaspoon
- Red Chili(dry) – 1 piece
- Green Chilli(chopped) – 2 pieces
- Green Chilli – 5 to 6 pieces
- Garam Masala – ½ teaspoon
- Hing – ½ teaspoon
- Chat Masala – 1½ teaspoon
- Ginger(grated) – 1 tablespoon
- Garlic(optional) – 7 to 8 cloves
- Spring Onion(green portion chopped) – 1 cup
- Coriander Leaves(chopped) – 1 tablespoon
- Oil for frying
How to make Moong dal pakoda
Initial Preparation
- Soak ½ kg of moong dal in 1½ kg of water for 2-3 hours.
- Now wash the lentils 3 to 4 times with clean water.
Preparation of Batter
- Now grind the moong dal, red chillies(dry), and garlic in a mixer jar. Add a little water, if needed. Take out the paste (dal mixer) from the jar.
- Now add salt, dry coriander, fennel red chili powder, garam masala, chopped green chillies, hing, grated ginger, spring onions, chat masala, and chopped coriander leaves to the paste.
- Mix it well and taste it to check the salt and other spices, if needed, add as per taste.
Frying Moong dal pakoda
- Now take a big pan and add oil to fry the pakodas.
- Take two spoons of hot oil from the pan and mix it in the dal mixer.
- Heat the oil on the medium flame. Now put small pakodas in that hot oil to fry.
- You can add pakodas by hand and also with a spoon.
- Do not rotate or move them until they float on the oil surface. Sprinkle hot oil over pakoda during this process.
- Now slow down the gas flame.
- Turn the pakoda when they float on the oil surface to fry the other side.
- Fry the pakodas until they become crispy and remove them when they turn golden.
- Cut green chillies into 2 pieces and remove their seeds. Now fry them in the oil left in the pan used for frying pakodas.
- Now put chaat masala on hot pakora and serve it with green coriander chutney or tamarind chutney and fried green chillies.
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Moong Dal Pakoda Recipe Tips
which add magic to your recipe!!!
Tip 1
Add minimum water while preparing dal mixture.
Tip 2
If the dal mixture becomes too thin, then add two spoons of rice flour to it.
Tip 3
Moong Dal pakoras are more crispier if hot oil is added to the mixture.
Tip 4
You can also add chopped onions in pakodas.
Tip 5
Fried green chillies enhance the taste of pakoras when served together.
Tip 6
Pakodas should be fried on low to medium flame only.
Recipe Card
Moong Dal Pakoda Recipe
In Western Rajasthan, moong dal ke pakode is eaten with great pleasure.It is especially relished in the winter season, on posh bada.
Ingredients
- 500 g Moong Dal(Dhuli)
- 1½ teaspoon Salt
- 1 teaspoon Coriander Dry(Coarsely grinded)
- 1 teaspoon Fennel(Coarsely grinded)
- 2 teaspoon Red Chilli Powder
- 1 piece Red Chilli(dry)
- 2 pieces Green Chilli(chopped)
- 5-6 pieces Green Chilli
- ½ teaspoon Garam Masala
- ½ teaspoon Hing
- 1½ teaspoon Chat Masala
- 1 tablespoon Ginger(grated)
- 7-8 cloves Garlic(optional)
- 1 cup Spring Onion(green portion chopped)
- 1 tablespoon Coriander Leaves(chopped)
- Oil for frying
Instructions
Initial Preparation
- Soak ½ kg of moong dal in 1½ kg of water for 2-3 hours.
- Now wash the lentils 3 to 4 times with clean water.
Preparation of Batter
- Now grind the moong dal, red chillies(dry), and garlic in a mixer jar. Add a little water, if needed. Take out the paste (dal mixer) from the jar.
- Now add salt, dry coriander, fennel red chili powder, garam masala, chopped green chillies, hing, grated ginger, spring onions, chat masala, and chopped coriander leaves to the paste.
- Mix it well and taste it to check the salt and other spices, if needed, add as per taste.
Frying Moong dal pakoda
- Now take a big pan and add oil to fry the pakodas.
- Take two spoons of hot oil from the pan and mix it in the dal mixer.
- Heat the oil on the medium flame. Now put small pakodas in that hot oil to fry.
- You can add pakodas by hand and also with a spoon.
- Do not rotate or move them until they float on the oil surface. Sprinkle hot oil over pakoda during this process.
- Now slow down the gas flame.
- Turn the pakoda when they float on the oil surface to fry the other side.
- Fry the pakodas until they become crispy and remove them when they turn golden.
- Cut green chillies into 2 pieces and remove their seeds. Now fry them in the oil left in the pan used for frying pakodas.
- Now put chaat masala on hot pakora and serve it with green coriander chutney or tamarind chutney and fried green chillies.