Crunchy from outside and soft from inside, these Moong Dal Pakoda or Moongode are Indian lentil fritters which can be served with green chutney. Here is how to make it.
About This Recipe
Moong Dal Pakode is spicy Indian fritters that are very popular and are made in almost every Indian household, especially during monsoon days.
These Pakodas are made with ground dhuli moong dal, which is then flavored with a few more everyday ingredients, to spice them up.
These ingredients give these pakodas a spicy and tangy hint, which makes them even more delicious.
You will also find many street vendors, making hot Pakoras just out of the hot oil, with some fried green chilies, especially during Monsoon or Winter.
You can also make Moongoda Curry, all you have to do is to add these Moong Dal Ke Pakode in a delicious curd based gravy or a tomato-onion based gravy, whichever you prefer making at home.
Whenever I have some leftover pakodas at home, that day there is always a Punjabi Kadhi at home for dinner.
I dip these pakodas into the kadhi to make Kadhi Pakoda and enjoy it with steamed rice or jeera rice.
These Moong Dal Pakoda are,
- Easy to make
- A popular Street Snack
- Perfect for monsoon
- A great accompaniment to Tea
Yellow Moong Dal – We will use yellow moong dal to make these Pakoras. These are soaked and then ground to make a paste out of it and then mixed with other ingredients to make crispy Pakoras.
Onion – We will add some finely chopped onions, to add that much-needed bite in the soft moong dal batter.
Spring Green Onions – Along with onions, spring green onions are also used to add some color to the same.
Oil – You can use any vegetable oil to fry these yummy Pakoras.
Others – To spice and flavor the dal batter, we will use ginger, salt, chaat masala, coriander leaves, and green chilies. This adds the much-needed spice and tanginess to the batter.
Step By Step Recipe
Wash and soak moong dal for 3-4 hours.
Drain the water and grind the moong dal in a blender to make a slightly coarse paste. Add a tablespoon of water if required to make the paste.
Take out the paste in a bowl and mix with your hands for 5 minutes to make it fluffy. Add all the remaining ingredients to this paste and mix well.
The batter for your Pakoda is ready.
Heat the oil in a non-stick pan. When the oil is hot, simmer the heat to medium-low and drop small rounds of the mixture in the oil.
Fry the moongode on medium-low heat till nicely browned. Drain on a plate lined with kitchen tissue. Serve immediately with coriander chutney.
Frequently Asked Questions
No, the only time-consuming part in this is soaking the dal. Once you grind it, add with other ingredients and make the Pakoras without any fermentation.
You can add vegetables such as finely chopped capsicum, grated carrots, corn etc in the matter to make Vegetable Dal Pakora.
Once you grind the Moong Dal, mix it using your hands vigorously for about 5 minutes. It will make your Pakoras nice and fluffy from inside.
I would recommend you make it fresh, but if have leftovers batter, you can store it in the fridge for about a day in an airtight container. Mix it properly with your hands, before frying the Pakoras again.
Also serve fried green chillies with a little salt sprinkled over it on the side.
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Moong Dal Pakoda Recipe
- 1 cup Yellow Moong Dal
- 1 inch Ginger (Grated)
- Salt to taste
- 1 teaspoon Chaat Masala
- 2 cups Spring Onion Greens (Chopped)
- 1 cup Onion (Chopped)
- 3 tablespoon Coriander (Chopped)
- 2 teaspoon Green Chilli (Chopped)
- Oil for frying
- Wash and soak moong dal for 3-4 hours.
- Drain the water and grind the moong dal in a blender to make a slightly coarse paste.
- Add a tablespoon of water if required to make the paste.
- Take out the paste in a bowl and mix with your hands for 5 minutes to make it fluffy.
- Add all the remaining ingredients to this paste and mix well.
- Heat the oil in a non stick pan.
- When the oil is hot, simmer the eat to medium low and drop small rounds of the mixture in the oil.
- Fry the pakoda till nicely browned.
- Serve immediately with coriander chutney.