Moong Dal Pakoda: Dal Pakoda recipe you must try

Let's admit we all crave greasy food with our 'sham ki chai'. From kachoris to bread roll, chips, samosa and pakoda, the list of crispy and greasy snacks is never-ending.

However, if there's one recipe that we all love to have, it definitely has to be ever so popular pakoda. It is the easiest thing you can make in a jiffy to pair with your cup of tea. Paneer pakoda, besan pakoda, aloo pakoda, mirchi pakoda, you can literally make pakodas out of any veggie you like. In fact, you can even make pakodas with chicken, egg and meat chunks. However, all these recipes are classics and loved by all. Why not try something else?

After all, a little experiment hurt nobody. So, here we bring you a list of pakodas made out of dal. Let's get started.

Moong Dal Pakoda: Loved by all! This moong dal pakoda is super crunchy, delicious and amazing to pair with your evening tea. Serve them with mint and tamarind chutney and there you get your crunchy and tangy treat right in front of you.

Ingredients

Yellow Moong Dal :We will use yellow moong dal to make these Pakoras. These are soaked and then ground to make a paste out of it and then mixed with other ingredients to make crispy Pakoras.

Onion: We will add some finely chopped onions, to add that much-needed bite in the soft moong dal batter.

Spring Green Onions : Along with onions, spring green onions are also used to add some color to the same.

Oil: You can use any vegetable oil to fry these yummy Pakoras.

Others: To spice and flavor the dal batter, we will use ginger, salt, chaat masala, coriander leaves, and green chilies. This adds the much-needed spice and tanginess to the batter.

Step By Step Recipe:

- Wash and soak moong dal for 3-4 hours.

- Drain the water and grind the moong dal in a blender to make a slightly coarse paste. Add a tablespoon of water if required to make the paste.

- Take out the paste in a bowl and mix with your hands for 5 minutes to make it fluffy. Add all the remaining ingredients to this paste and mix well.

- The batter for your Pakoda is ready.

- Heat the oil in a non-stick pan. When the oil is hot, simmer the heat to medium-low and drop small rounds of the mixture in the oil.

- Fry the moongode on medium-low heat till nicely browned. Drain on a plate lined with kitchen tissue. Serve immediately with coriander chutney.