Moong dal pakoda Recipe

Cooking Directions

• STEP 1.Soak moong dal in water for 2-3 hours and then drain the water.
• STEP 2.Grind the soaked dal into a coarse paste without adding water.
• STEP 3.Add chopped onions, green chilies, ginger, coriander leaves, salt, red chili powder, and a pinch of asafoetida to the dal paste.
• STEP 4.Mix well to combine all the ingredients.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Take small portions of the dal mixture and drop them into the hot oil.
• STEP 7.Fry the pakodas until they turn golden brown and crispy.
• STEP 8.Remove the pakodas from the oil and drain excess oil on a paper towel.
• STEP 9.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the moong dal is soaked well to ensure a soft texture.
• Do not add water while grinding the dal, as it may make the mixture too watery.
• Adjust the spice levels according to your preference.
• For extra crunch, you can add a handful of chopped spinach or grated carrots to the dal mixture.
• Serve the pakodas immediately after frying for the best taste and texture.

Storage and Serving

• Moong dal pakodas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and bake the pakodas for 5-7 minutes until heated through.
• Serve the reheated pakodas with mint chutney or ketchup.