Moong Dal Pakoda (lentil fritters) is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the winter weather!
Moong Dal Pakoda - Lentil Fritters is a traditional dish that I have been enjoying since my childhood on Makar Sakranti, the kite festival. Savor it with freshly made chili-garlic and cilantro-mint chutney! It’s crisped to perfection and a festive, texture-filled way to beat the weather!
- 1 1/2 cup yellow moong dal (petite split yellow lentils) , soaked in warm water for 2-3 hours
- 1/2 cup methi (fenugreek leaves) , chopped
- 1/2 cup spring onions , chopped
- 1/4 cup peas
- 2 tbsp carrots , finely chopped
- 2 tsp ginger , minced
- 1 tsp green chili , finely chopped
- 1/4 cup cilantro , chopped
- pinch asafoetida powder (hing)
- 1 tsp coriander seeds , crushed
- 1 tsp fennel seeds , crushed
- 2 tsp rice flour for extra crispiness
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp roasted cumin powder
- 2 tbsp sesame seeds
- salt to taste
- 2 tsp oil , hot for adding to mixture
- oil , for frying
- 1/2 cup red bell peppers
- 14 garlic cloves
- 1 tsp oil
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp deggi mirch masala
- 2 tbsp lemon juice
- 2 tbsp water
Rinse the dal and soak it for at least 2-3 hours or overnight in warm water. Then, drain the water, rinse the dal and then coarsely grind it with very little water.
Add all of the ingredients and mix it so it forms a cohesive mixture.
Heat the oil for frying.
Make small balls about 3-4 inch in diameter and drop them in the oil.
Cook on medium heat for 5-6 minutes or until golden brown.
Serve with chutney and enjoy!
Grind everything together into a thin paste and adjust seasoning to taste. Serve with moong dal pakodas!
- You can add any vegetable of your choice (e.g. corn, spinach, bell pepprs) to the pakodas.
- In Chili Garlic Chutney, instead of kashmiri chili powder and deggi mirch masala, you can use 3 dried red chilies soaked in warm water for 30 minutes.
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