Moong Dal Pakoda | Moong Dal Vada | Moong Dal Bhajiya Reicpe
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. 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.
Ingredients
- 1 cup Yellow Moong Dal (Mung Beans)
- 1 inch Ginger
- 3-4 Green Chillies
- 1/2 teaspoon Black Pepper Corns
- 1 tablespoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 4-5 Curry Leaves
- Salt to taste
- Oil, to fry the pakodas
- Water, of if required to grind the paste
Instructions
- 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 3-5 minutes. Doing so makes the pakoda fluffy.
- Add the spice paste of ginger & chillies that we blended earlier along with thing (asafoetida) and turmeric powder.
- Add salt to taste and a few curry leaves roughly torn.
- Mix everything well. Meanwhile, heat oil in a kadai for frying the pakoda.
- Drop the batter in 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.
Video
Notes
You can add onions and coriander leaves in the pakoda batter to enhance the taste of this dish.
You can add a pinch of soda which helps in making the pakoda more crispy and fluffy.
