Moong dal ke pakode
Moong dal ke pakode is a great companion for tea-time.
moong dal ke pakode, moong dal pakode
moong dal/yellow mung lentils
or 2 green chilies
a pinch of asafoetida/heeng
whole black pepper/sabut kalimirch
th cup water or as required
salt as required
oil for deep frying or shallow frying
Soak moong dal in enough water for about 3-4 hours or overnight.
Drain the water and add them to the grinder along with chopped green chilies, ginger and asafoetida.
Add water and grind to a coarse paste.
Coarsely crush the black pepper and cumin seeds in a mortar-pestle.Add these to the ground moong dal batter.
Add salt and mix well.
Stir the batter vigorously for a few minutes.
Heat oil for deep frying in a kadai or pan.
Drop spoonfuls of the moong dal batter in medium hot oil and fry till crisp and golden.
Drain the moong dal bhajiya on paper napkins to remove excess oil.
Serve the moong dal bhajiyas hot or warm with coriander chutney, tamarind chutney or just plain tomato ketchup.
If you have a runny batter by adding more water accidentally, add 2-3 spoons of besan/chickpea flour.