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.
Among all the seasons, Monsoons are my absolute favourite!
Because I get a reason to relish on those hot Pakoda with spicy green chutney.
Not that I need any reason to make Pakoda, but there is a different joy of eating them during this season. Don’t you agree on this with me?
Since my childhood, it is tradition to make Moong Dal Pakoda at home whenever it rains.
So making them nowadays at home is like reliving the good old days of childhood.
Though I make different types of Pakoda at home, I always keep coming back to these Moong Pakoda.
Soft from inside and crispy from outside, these Moong Dal ka Pakoda are a delicious and spicy treat to enjoy during the cold weather.
Preparing for these Pakodas takes a little time, but the result is worth the wait.
I also like to serve them during my house parties, when there is specifically North Indian food on the menu, as these deep-fried delights are loved by everyone, from kids to adults.
So, without wasting any time, get ready with the ingredients and make these delicious Moongode at home and serve it with chutney of your choice and adrak wali chai.
You can also try some of my other favorite Pakodas that I often make at home – Corn Pakoda, Palak Pakoda, and Punjabi Bread Pakoda.
What is Moong Dal Pakoda?
It is spicy Indian fritters which are made with dhuli moong dal, which is soaked for about 3 to 4 hours and grind into a coarse paste.
This moong dal mixture is then flavored with ginger, salt, chaat masala, spring onion greens, onion, coriander leaves, and green chillies.
These ingredients give these pakodas a spicy and tangy hint, which makes it even more delicious.
These Moong Dal ke Pakode can be served along with Green Chutney, Lahsun Ki Chutney, Sweet Tamarind Chutney or Dahi Chutney.
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.
Ingredients
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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 tbsp 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.
Moong Dal Pakoda Recipe
Ingredients
- 1 cup Yellow Moong Dal
- 1 inch Ginger (Grated)
- Salt to taste
- 1 tsp Chaat Masala
- 2 cups Spring Onion Greens (Chopped)
- 1 cup Onion (Chopped)
- 3 tbsp Coriander (Chopped)
- 2 tsp Green Chilli (Chopped)
- Oil for frying
Instructions
- 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 tbsp 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 moong dal pakoda till nicely browned.
- Serve immediately with coriander chutney.
Notes
Did you make this recipe? Let me know!