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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
Cook Time 15 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.