Moong dal ke pakode
Moong dal ke pakode is a great companion for tea-time.
Servings: 4
Ingredients
- 1 cup moong dal/yellow mung lentils
- 1 or 2 green chilies chopped roughly
- ½ inch ginger chopped
- a pinch of asafoetida/heeng
- 1 teaspoon whole black pepper/sabut kalimirch
- 1 teaspoon cumin seeds/jeera
- ⅛ th cup water or as required
- salt as required
- oil for deep frying or shallow frying
Instructions
- 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.
Notes
If you have a runny batter by adding more water accidentally, add 2-3 spoons of besan/chickpea flour.