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 Ingredients

Chili Garlic Chutney Ingredients

Chili Garlic Chutney

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
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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.
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Add all of the ingredients and mix it so it forms a cohesive mixture.
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Heat the oil for frying.
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Make small balls about 3-4 inch in diameter and drop them in the oil.
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Cook on medium heat for 5-6 minutes or until golden brown.
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Serve with chutney and enjoy!
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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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Loved it n the presentation too.
Thanks Ritu💖