Moong Dal Pakoda (Moong Dal Bhajia, Moong Dal Vada, Moongode) are Indian lentil fritters made using yellow moong dal and a few other simple ingredients. Serve them with green chutney for tea time snack (vegan, gluten-free).
1cupyellow moong dal (split and skinned green gram)
1teaspoonsaltor to taste
2cupschopped spring onion greens
2tablespoonschopped cilantro (coriander leaves)
2teaspoonschopped green chilies
Oil for frying
Wash moong dal with water 2-3 times until the water runs clear. Soak it in 3-4 cups of water for 3-4 hours.
Drain the water very well and transfer the soaked moong dal to a blender or a food processor along with a tablespoon of water.
Blend to make a slightly coarse paste. Add a few more tablespoons of water if required to make the paste.
Note – The paste must be thick otherwise the pakora will not turn out crispy.
Transfer the paste to a large bowl and whisk with your fingers for 5 minutes to make it fluffy.
Now add ginger, salt, chaat masala, spring onions, onions, cilantro, and green chilies to the bowl and mix well.
Check for salt and add more if needed.
Heat 4-5 cups of oil for frying the pakora in a non-stick pan over medium-high heat.
When the oil is hot, reduce the heat to medium-low.
Drop small rounds of the moong dal batter in the hot oil using your fingers or a small spoon. Do not overload tha pan. Fry the pakoda in batches.
Fry the moongode until they are nicely browned, stirring frequently while frying.
Drain on a plate lined with kitchen tissue.
Serve immediately with coriander chutney and chai.
This moong dal pakoda recipe can be easily doubled or tripled.Adjust the green chillies as per your taste.You can also add some cumin seeds, crushed whole coriander seeds, black pepper powder, chopped curry leaves, asafetida (hing), etc to the batter.