Recipe Description

Moong Dal ke Pakode is a delicious recipe that favors the Ginger & Tomato Chutney. So delicious that you must try this at home.

Ingredient                                                      Quantity

Soaked Moong Dal                                          2 cups

Onion chopped                                                 1 small

Ginger chopped                                              1 tsp

Green chilli                                                      3-4 no.

Cumin seeds                                                    1 tsp

Red chilli powder                                             ½ tsp

Turmeric powder                                               1 tsp

Salt                                                                   to taste

Hing (asafoetida)                                             ¼ tsp

Coriander chopped                                          2 Tbsp

Oil                                                                    for deep fry

For Ginger Tomato Chutney

Hing                                                                  ½ tsp

Ginger Chopped                                               1½ tbsp

Dried red chilli                                                 5no.

Tomatoes roughly chopped                             3 no. (Medium)

Salt                                                                   to taste

Coriander powder                                            1 tbsp

Red Chilli powder                                            1 tsp

Lemon juice                                                     ½ no

Curry leaves                                                     5-6nos

 

Method:

1. First coarsely grind the soaked moong dal remove in a bowl.
2. Now add chopped onion, ginger, green chilies, cumin seeds, red chilli powder, turmeric, salt, hing, and chopped coriander. Mix all the ingredients together.
3. Make small balls and deep fry for 4-5 mins our until half fried.
4. Remove the pakodas in absorbent paper.
5. Press the pakodas with your hands or spoon and reheat oil and deep fry again until crisp.
6. Remove the pakodas onto absorbent paper and keep aside.

For tomato and ginger chutney

1. Heat oil in a pan and add hing, chopped ginger, dried red chillies, tomatoes, and salt, mix it nicely.
2. Add coriander powder and red chilli powder and cook it until tomato turns pulpy.
3. Remove the mixture in a bowl and let it cool then grind it in to a paste.
4. Add the mixture back to the pan, add curry leaves, lemon juice and mix well.
5. Transfer the chutney to a serving bowl.
6. Serve the pakodas with chutney.