By Akshara
July 11, 2026
There is no better way to lean into the gloomy weather than with a batch of hot, crispy moong dal bhajia. These fritters are light, airy, and impossibly crunchy, offering the perfect contrast to the damp air outside. By soaking the lentils just enough to soften them and then whipping the batter to incorporate air, you achieve a delicate interior that doesn't feel heavy, making them the ultimate companion for a steaming cup of tea during a monsoon downpour.
1 cup yellow moong dal (split yellow lentils), soaked for 3 hours  1 tbsp fresh ginger, finely grated  2-3 green chillies, finely chopped  1/2 cup fresh coriander, roughly chopped  1/2 tsp cumin seeds  Salt to taste  Oil for deep frying
Drain the soaked dal thoroughly and pulse in a blender until you have a coarse, thick pasteâavoid adding water to keep the batter firm.
Transfer the paste to a bowl and whisk vigorously for 3 minutes; this is the secret step to incorporate air and ensure your bhajia turn out light and fluffy rather than dense.
Fold in the ginger, green chillies, coriander, cumin seeds, and salt until everything is evenly distributed through the lentil mixture.
Heat the oil in a deep pan, drop small spoonfuls of the batter into the hot oil, and fry until they are a deep, uniform golden brown and shatteringly crisp on the outside.