Moong Dal Pakoda Recipe

Cooking Directions

• STEP 1.Soak moong dal for 2-3 hours and drain the water.
• STEP 2.Grind the soaked dal into a coarse paste.
• STEP 3.Add chopped onions, green chilies, ginger, coriander leaves, and spices to the dal paste.
• STEP 4.Mix well to form a thick batter.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the pakodas from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to soak the moong dal for at least 2-3 hours to ensure a smooth batter.
• Do not grind the dal into a fine paste; a coarse texture adds to the crunchiness of the pakodas.
• Adjust the spice level according to your preference by adding more or fewer green chilies.
• Ensure the oil is hot enough before frying the pakodas to achieve a crispy texture.
• 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, store them in an airtight container at room temperature for up to 2 days.
• To reheat, place the pakodas in a preheated oven at 350°F (180°C) for a few minutes until heated through.
• Serve the reheated pakodas with chutney or ketchup.