Moong Dal Pakoda | Moong Dal Bhajia

Moong Dal Pakoda | Moong Dal Bhajia is an Indian fritter made with lentils. It is a crunchy delicious snack and makes a good munch. Enjoy it with some fresh green chutney and some spicy fried green chilies.

Moong Dal Pakoda | Moong Dal Bhajiya are very popular in many Indian states. Each one of them has a different take on them. For today I shall share the recipe of Moong Dal Pakoda from Nagpur, Maharashtra. It is a popular street food and one can see people standing in queues to buy these pakoras. I have tried to recreate them in my kitchen and trust me they were better than those sold on the streets.

To make the Moong Dal Pakoda I soak Moong Dal, Udad Dal and Channa Dal. Make sure to follow the right proportions to get the perfect soft and spongy pakodas. I grind the dal to a fine paste and then add finely chopped spinach , along with herbs and spices. Remember these Pakodas are street style so they are high in spice. You can always cut down the chilly but do not cut down herbs like Fennel Seeds, Whole Coriander Seeds, and Carom Seeds. The herbs make the Moong Dal Pakodas very flavorful and addictive.

The Moong Dal Pakodas make an excellent munch, especially in the rainy season when you crave for something spicy and piping hot. Enjoy them with a cup of tea or coffee or even Nimbu Pani. The chutney and the fried chilies are the add-ons. Absolutely optional.

Ingredients required to make Moong Dal Pakoda | Moong Dal Bhajiya

Dal
Moong Dal
Udad Dal
Channa Dal

Herbs
Whole coriander seeds
Fennel seeds
Carom Seeds
Coriander leaves

Spices
Red chilly powder
Green chilly

Veggies
Spinach Leaves
Amaranth Leaves { optional)

Other Ingredients
Salt to taste
Baking Soda

How to make Moong Dal Pakoda | Moong Dal Bhajia

To make the Moong Dal Pakoda | Moong Dal Bhajia, first wash and soak yellow moong dal, urad dal, and channa dal for 5-6 hours.

Now rinse the dals till the water runs clear. Next, I normally leave them in a strainer, so that all the excess water drains.

Add the drained dal to the grinder and grind to make a paste. Always begin grinding with short bursts. I did add very little water for smooth grinding. I like to grind to a fine paste, but a slightly coarse paste works well too.

Wash and chop the spinach, amaranth ( if using ), and coriander. Slightly crush the whole coriander.

Add the spinach, coriander leaves, chilly paste, coriander seeds, fennel seeds, carom seeds, red chilly powder, baking soda, and salt. Mix well to incorporate everything. While mixing everything check for batter consistency and add besan. I add anywhere between 2-4 teaspoons. It adds to the flavor as well as gives body to the batter.

Now heat oil in a deep pan and drop a spoonful of this mixture using your fingers. Deep fry the pakoras on medium flame. Fry till they turn crisp and golden from all sides.
Serve the Moong Dal Pakoda with Green Chutney and fried green chili.

Serving Suggestions

Serve the Moong Dal Pakodas for an evening party or any time munch.
Fried Green Chilly and Green Chutney make excellent accompaniments.
A hot cup of tea or coffee is a perfect match with the pakodas.
I even love to have some nice Nimbu Pani with these hot pakoras.

Storage Suggestions

Moong Dal Pakodas are best served hot.
If you are pressed for time then you can single-fry them and store them in a refrigerator for a day. Fry them again to make them crisp, just before serving.
If you have any leftover batter, freeze it. Use it within a month’s time. Thaw it and let the batter come to room temperature before frying.

Tips and suggestions for perfect Moong Dal Pakoda

Soak the dals for a minimum of 4 hours, though I prefer 6 hours.
Use very little water for grinding, and grind in short bursts.
Beat the batter very well, so as to make it fluffy.
Add all the herbs as per proportion, do not compromise on them. They make the pakoras very flavorful.
I have added spinach leaves, but add Amaranth leaves too to make them more nutritious.
Don’t miss on that pinch of Baking Soda.
Never fry in very hot oil, it will make them dark but will remain raw from the inside.
Don’t overcrowd the pan, the pakodas will absorb too much oil.

How about indulging in more Pakoras | Pakodas

1

Stuffed Bread Pakora with Aloo Sabzi

Stuffed Bread Pakora wit Aloo Sabzi is a deep fried bread fritter served with a potato curry. This is a typical Delhi Street Food.

Check out this recipe

2

Stuffed Whole Onion Pakora

Stuffed Whole Onion Pakoras are spicy batter fried snack , which is made with stuffed baby onions .They have a crunchy exterior and a soft spicy interior.

Check out this recipe

3

Bahubali Pakora Platter

Bahubali Pakora Platter is a platter where a variety of batter fried pakodas or fritters are served along with various condiments.They make a perfect tea time snack.

Check out this recipe

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5 from 2 votes

Moong Dal Pakoda | Moong Dal Bhajia

Moong Dal Pakoda | Moong Dal Bhajia is a Indian fritter made with lentils. It is a crunchy delicious snack and makes a good munch.

Course Appetizer, Snack, Tea Time

Cuisine Indian Cuisine, Maharashtrian

Keyword Protein Rich, Street Food

Prep Time 6 hours hours

Cook Time 15 minutes minutes

Servings 4

Author Vaishali Sabnani

Equipment

• Mixer/ Grinder
• Kadai / Wok / Pan
• Slotted Spoon

Ingredients

• 1 cup Yellow Moong Dal
• 1/2 cup Udad Dal
• 2 tablespoons Channa Dal
• 2-4 tablespoons Besan
• 1 cup Spinach finely chopped
• 1/2 cup Coriander Leaves finely chopped
• 1 teaspoon Green Chilly Paste
• 1 teaspoon Whole Coriander Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Ajwain
• 1 teaspoon Red Chilly Powder
• 1/8 tsp Baking Soda
• Salt to taste
• Oil to fry

Instructions

• Now rinse the dals till the water runs clear. Next, I normally leave them in a strainer, so that all the excess water drains.
• Add the drained dal to the grinder and grind to make a paste. Always begin grinding with short bursts. I did add very little water for smooth grinding. I like to grind to a fine paste, but a slightly coarse paste works well too.
• Wash and chop the spinach and coriander. Slightly crush the whole coriander.
• Add the spinach, coriander leaves, chilly paste, coriander seeds, fennel seeds, carom seeds, red chilly powder, baking soda and salt. Mix well to incorporate everything. While mixing everything check for batter consistency and add besan. I add anywhere between 2-4 teaspoons. It adds to the flavor as well as gives body to the batter.
• Now heat oil in a deep pan and drop spoonful of this mixture using your fingers. Deep fry the pakodas on medium flame. Fry till they turn crisp and golden from all sides.
• Serve the Moong Dal Pakoda with Green Chutney and fried green chilly.

Notes

Soak the dals for a minimum of 4 hours, though I prefer 6 hours.

Use very little water for grinding, and grind in short bursts.

Beat the batter very well, so as to make it fluffy.

Add all the herbs as per proportion, do not compromise on them. They make the pakoras very flavorful.

I have added spinach leaves, but add Amaranth leaves too to make them more nutritious.

Don’t miss on that pinch of Baking Soda.

Never fry in very hot oil, it will make them dark but will remain raw from the inside.

Don’t overcrowd the pan, the pakodas will absorb too much oil.