- cup moong dal (split mung lentils)
- ▢ ¾ cup onions sliced & halved (1 medium)
- ▢ 2 green chilies chopped (use as needed)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon garam masala
- ▢ 2 dried red chilies (skip if you don’t have)
- ▢ 3 sprigs curry leaves (or 2 tablespoons pudina – mint leaves chopped)
- ▢ 2 tablespoons coriander leaves (fine chopped)
- ▢ ¾ to 1 teaspoon salt (or as needed)
- ▢ 1½ tablespoons ginger garlic paste (or 1 teaspoon each chopped)
- ▢ ¾ to 1 cup oil (or as needed for frying)
- ▢ ½ teaspoon chaat masala for serving
- Wash and soak moong dal in a large bowl for 60 mins. For softer pakoras soak for 2 hours or soak them in slightly hot water for 1 hour.
- ▢ Drain the water completely and leave the dal in the colander for a while until the water drains completely.
- ▢ Add it to a blender jar along with red chilies.
- ▢ Pulse the dal a couple of times in the blender until you get a coarse mixture. If you prefer soft moong dal pakoda then blend it to a smooth yet thick batter.
- ▢ Transfer this to a mixing bowl.
- ▢ Next add in onions, ginger garlic paste, green chilies, coriander leaves, curry leaves, jeera, garam masala and salt.
- ▢ Mix the dough and taste it to check the salt and spice. If needed add more
- Heat oil in a deep pan.
- ▢ Check if the oil is hot enough by dropping a small portion of the mixture. The mixture sinks and then comes up without browning quickly. This is the right time to make pakoras.
- ▢ Take small portions of the pakora mixture and drop bite sized dough to the hot oil.
- ▢ Do not disturb the bhajiyas until they rise up. Fry them stirring on a medium high flame until golden and crisp.
- ▢ Drain them to a kitchen tissue. Continue to fry the pakoras in batches.
- ▢ Sprinkle chaat masala as desired. Serve moong dal pakora hot with green chutney or sauce.
