How To Make Moong Dal Pakoda

Moong dal pakoda is a popular Indian snack that is loved for its crispy texture, rich flavors, and irresistible taste. If you are ever thought about how to make moong dal pakoda, you are in for a treat. In this comprehensive guide, we will take you through the process of making perfect moong dal pakodas right in your own kitchen.

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Whether you are looking for a tasty appetizer, a tea-time snack, or a scrumptious party food, moong dal pakodas are a perfect choice.

These crispy pakodas are also great on their own and can be enjoyed with a cup of tea or as an accompaniment to a main course.

About Moong Dal Pakoda Recipe :

The process of making moong dal pakoda involves soaking the lentils, grinding them into a coarse paste, and mixing them with a blend of aromatic spices and other ingredients. The mixture is then deep-fried until it turns golden brown and crispy on the outside while remaining soft and flavorful on the inside.

When served hot, moong dal pakodas are simply irresistible. They pair well with various chutneys, such as mint chutney or tamarind chutney, which complement the flavors and provide a tangy twist.

Here we will guide you through the process of how to make moong dal pakoda step by step. Also, give you expert tips and techniques to ensure you achieve the perfect texture and taste.

Ingredients:

• 1 cup yellow moong dal
• 3-4 green chili
• 1 cup spinach leaves
• 1/4 cup coriander leaves
• 1 finely chopped onion
• 1-inch piece of ginger
• 3-4 garlic cloves
• 1/2 tsp hing
• pinch of turmeric powder
• 1 tsp salt
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp black pepper powder
• Oil for frying

How To Make Moong Dal Pakoda?

Preparation:

Start by washing the moong dal thoroughly under running water. After that, soak it in water for around two hours. This will help in softening the dal.

After soaking, drain the water from the dal and transfer it to a blender or food processor.

Then add 1-2 green chili, 1-inch pieces of ginger, and 3-4 garlic cloves.

Grind them to a coarse paste without adding any water. The consistency should be thick and grainy. This texture gives the pakodas a nice crunch.

Transfer into a mixing bowl.

Add 1/2 tsp hing, a pinch of turmeric powder, 1 tsp salt, 1 tsp cumin seeds, 2 tsp coriander seeds, 1/2 tsp fennel seeds, 1/2 tsp black pepper powder, and 2-3 sliced green chili. Mix well.

Then add 1 cup spinach leaves, 1/4 cup coriander leaves, and 1 finely chopped onion. Mix them well.

The mixture should be thick and sticky. If it feels too loose, you can add a little gram flour to bind it together.

Frying the Pakodas:

Heat oil in a deep pan or kadhai for deep frying. Make sure there is enough oil to completely submerge the pakodas.

Once the oil is hot, take small portions of the dal mixture and drop them gently into the oil using your fingers or a spoon.

Fry the pakodas on medium heat until they turn golden brown and crispy. Stir occasionally to ensure even cooking. This process usually takes about 4-5 minutes per batch.

Use a slotted spoon to remove the fried pakodas from the oil and place them on a paper towel-lined plate to drain excess oil.

Repeat the process with the remaining dal mixture until all the pakodas are fried.

Serve the hot and crispy moong dal pakodas with your favorite chutney or dip. They make a perfect tea-time snack or appetizer for gatherings.

More recipes,

• Cheese Chilli Pakoda
• Crispy Honey Chilli Potato
• Crispy Macaroni
• Masala Macaroni
• Crispy Bread Bonda
• Spring roll
• Aloo Sev

Frequently Asked Questions (FAQs)

RECIPE CARD

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