Moong Dal Pakoda Recipe

Moong Dal Pakoda is one of the popular pakoda in Northern part, we can also call this moong dal vada or bada as it's made of dal and not besan (chickpeas flour). Split green gram or chilka moong dal with onion and few more basic ingredients makes this delicious vadas. Moong dal skin gives this vada/pakdoa crunchy outer layer, just how a pakoda should be. It's also consume less time compare to other dal base vada or pakoda as soaking time is just 1 hour or even less for this pakores.

Popular during monsoon street hawkers sell hot mong dal pakoda with pipping hot tea makes the rain more fun I am sure you agree on this part. In Delhi these moong dal pakoda with mint chutney and raddish is popular as street food. If you have watched the movie ajab prem ki ghazab kahani, moong dal pakoda plays a good role in that :) Ranbir try to woo Katrina with these moong dal pakoda, ya it's out of context here but somehow I always remember the moong dal pakoda scenes from that movie.

Aside the movie talk these pakoda is really delicious crunchy outside and soft inside, these pakoda always makes a good party time snack even if the pakoras becomes cold it still remains crunchy and taste yum. So get a clue for your party or potluck party too.

Normally we can just munch on these pakodas without any chutney as such but then mint chutney, green chutney goes well and I normally make tamatar dhaniya chutney, it's the best combination with this pakoda we think than green or mint chutney and a cup of tea/coffee a bliss specially during this monsoon season now.

Other Moong Dal Recipes you can check

Moong Dal Pakoda Recipe

Author: Priti | Category: Snacks | Cuisine: North Indian
Prep Time: 10 Mins + Soaking Time | Cook Time: 20 Mins | Total Time: 30 Mins

Yields: 20-22 Medium size Pakodas

Ingredients:

Chilka Moong Dal/Split Green Gram - 1 Cup
Onion - 2 large
Green Chilli-Ginger Paste - 2 tsp
Cumin Seeds - 1 tsp
Chopped Cilantro - 1/4 Cup
Chopped Curry Leaves - 2 tbsp [optional]
Salt - To Taste
Oil - For Deep Frying

Method:

1. Soak moong dal for 1 hour, don't soak more than that otherwise skin will be separated from dal, wash well and drain water fully
2. Grind it coarsely, don't make a fine paste otherwise pakoda won't be crunchy. I did in 2 batch and each batch pulse for 5-6 seconds that's all. Don't add water at all.

3. Add chopped onion, ginger-green chilli paste, cumin seeds, chopped curry and coriander leaves, salt and mix well.

4. Heat oil for deep frying and add around 3/4-1 tbsp amount of dal paste using hand or a spoon in hot oil, drop 5-6 pakodas and fry until golden brown in medium flame Don't over crowded wok and cook in medium flame well. Repeat same for remaining dal mixture

Serve warm with chutney, tea/coffee.

Have a nice day.