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.