Moong dal pakore recipe

Moong dal pakora or bhajiya or vada is a very popular street food in Northern and western part of India. You will find this snack served with mint coriander chutney on the roads of Delhi.

Moong dal pakora/fritters are made from yellow moong dal with or without skin. It is mildly spiced with pounded spices. You can soak the moong lentils overnight or for 3-4 hours. 

It can be served as tea time snack or as a starter.

Step by step Moong dal pakora recipe:

1. Wash and soak the lentils in enough water for 4-5 hrs.
   
2. Drain the water and add them to the grinder.
   
3. Add the chopped green chilies and ginger to the grinder. Grind it coarsely.
   
4. Take out the grinded lentils in a bowl and add ½ tsp red chili powder, salt to taste, a pinch of asafoetida (hing),1 tsp. fennel seeds(sauf), ¼ cup chopped coriander leaves and 1 tsp of pounded coriander seeds. Mix.
   
5. Heat oil for deep frying in a kadhai or pan. Pour in ½ tbsp. of hot oil in the batter and mix very well.
   
6. Stir the batter vigorously for a few minutes. This will make the batter fluffy and the fritter will be soft and porous from inside.
   
7. Now make pakoras with the batter and fry them in medium hot oil until crisp and golden.
   
8. Drain the moong dal pakore on paper napkin to remove excess oil.
   
9. Serve hot with coriander mint chutney.

Moong dal pakora recipe below:

Moong dal pakora Prep time Cook time Total  4 hrs 30 min 4 hr 30 min Mildly spiced fritters made with yellow moong lentil AUTHOR: Monali RECIPE TYPE: Snack CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup moong dal (with or without skin) 2-3 green chili 1 inch long piece Ginger/adrak A pinch of asafoetida/hing ¼ cup fresh coriander leaves, chopped ½ tsp red chili powder 1 tsp. fennel seeds/sauf 1 tsp coriander seeds/sabut dhania ¾ tsp salt (or as per taste) Oil for deep frying DIRECTION Wash and soak the lentils in enough water for 4-5 hrs. Drain the water and add them to the grinder. Add the chopped green chilies and ginger to the grinder. Grind it coarsely. (Don’t grind the lentils too fine as pakoras made of coarsely ground lentils are tastier) Coarsely pound the coriander seeds in a mortar-pestle. Take out the grinded lentils in a bowl and add red chili powder, salt, asafoetida (hing),fennel seeds(sauf), chopped coriander leaves and the pounded coriander seeds. Heat oil for deep frying in a kadhai or pan. Pour in ½ tbsp. of hot oil in the batter and mix very well. Stir the batter vigorously for a few minutes. This will make the batter fluffy and the fritter will be soft and porous from inside. Now take out spoonful of moong dal batter and drop them carefully in the medium hot oil and fry them until crisp and golden.  You can put 8-10 lumps of batter in the frying pan at a time. Drain the moong dal pakore on paper napkin to remove excess oil. Similarly make more pakoras with the remaining batter.  SERVING SUGGESTION Serve the moong dal pakore hot with mint coriander chutney or tamarind chutney.