Moong Dal Pakoda | Moong Dal Vada | Moong Dal Bhajiya Recipe

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Moong dal pakoda is a popular Indian snack made from split yellow mung lentils (moong dal).

The main ingredient is split yellow moong dal, which is soaked and ground into a coarse paste. This is a vegan, no onion no garlic & beginner-friendly snack recipe.

About Moong Dal Pakoda

Moong dal pakoda are one of the most popular street food all across India. Served with fried & salted green chillies.

These are easy to make and pairs best with a hot cup of tea & coffee.

These pakodas have a crunchy and crispy exterior, while the interior remains soft and flavorful.

The lentil-based batter creates a satisfying texture that makes them highly addictive.

Moong dal pakodas are typically served hot and enjoyed with chutneys or dipping sauces.

Green chutney and tamarind chutney are popular accompaniments, as well as tomato ketchup.

These pakodas / fritters are commonly served as a tea-time snack, appetizer, & are popular street food in India. They are also a popular choice during festivals, monsoon season, and gatherings.

Compared to some other deep-fried snacks, moong dal pakoda can be considered a relatively healthier option since moong dal is a good source of protein, dietary fiber, and various vitamins and minerals.

Overall, moong dal pakoda is a delightful snack loved by many for its savoury taste and crunchy texture. It’s a great way to enjoy the goodness of lentils in a tasty and satisfying form.

Recipe Video

lngredients

Moong Dal (Yellow Mung Beans) – For making this pakoda, we need to soak yellow moong dal in water for 4-5 hours. Once soaked we will need to grind it to a coarse paste.

Spices & Herbs – We will need some black peppercorn, ginger, curry leaves, cumin seeds and green chillies.

Seasoning – Salt to taste.

Oil – I have used sunflower oil to fry these pakodas.

Water – To soak and very little water to grind the moong dal.

Variations

While the basic recipe remains the same, regional variations in spices and additional ingredients are used.

Some recipes include ingredients like chopped onions, chopped spinach, or grated coconut to enhance the flavours.

Serving Suggestion

These crispy moong dal pakoda are best served with fried & salted green chillies.

They are also served with spicy green chutney & tamarind chutney or with tomato ketchup. Pairs best with a hot cup of tea or coffee.

Storage Option

These pakodas are best when served immediately. They will tend to get soggy & chew if stored.

The batter however stays good for 2 days in the refrigerator. Thaw before making the pakoda.

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More Pakoda Recipes

Onion Pakoda (Kanda Bhajji), Cabbage Pakoda, Methi Pakoda (Fenugreek Fritters), Matki Pakoda (Sprouts Fritters), Sweet Corn Pakoda, Bread Pakoda Without Stuffing, Crispy Chawal Ke Pakode (Rice Fritters)

Step-by-Step Moong Dal Pakoda Recipe With Pitcures

How To Make Crispy Moong Dal Pakoda

• To make this pakoda we will need 1 cup of yellow moong dal.

• Wash moong dal a couple of times till the water runs relatively clear.

• Add 3 cups of water and soak the moong dal for 4-5 hours.

• Once soaked, the dal will double in size. Drain the water and wash it one more time under running tap water.

• In a blender, add ginger, green chillies, black peppercorns, cumin seeds and a teaspoon of moong dal.

• Blend it to a coarse paste without adding any water.

• Now, blend the soaked moong dal to a slightly coarse paste. Add very little water if required.

• The paste needs to be thick in consistency and not runny.

• Transfer the moong dal paste into a mixing bowl.

• Whisk vigorously for about 2-3 minutes. Doing so makes the pakoda fluffy.

• Add the spice paste of ginger & chillies that we blended earlier along with hing (asafoetida) and turmeric powder.

• Add salt to taste and a few curry leaves roughly torn. Here you can also add fresh coriander leaves to enhance the taste.

• Mix everything well. Meanwhile, heat oil in a kadai for frying the pakoda.

• Carefully drop the pakodas into the hot oil and fry the pakodas on medium-high flame. Fry in batches and make sure not to overcrowd the pan.

• Fry the moong dal pakodas / bhajiyas until they turn golden brown.

• Crispy Moong Dal Pakodas are ready. Transfer them onto an absorbent paper to drain excess oil.

• Serve immediately with a cup of tea or coffee along with chutney or tomato ketchup.

Note:

You can add finely chopped onions and coriander leaves to enhance the taste of these pakodas.

You can also also powder spices if you like like coriander powder and garam masala powder.

Instead of dropping the pakoda with hands, you can use a spoon to gently drop the pakoda into the hot oil.

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