Moong Dal Pakode, also known as Moong Dal Bhajiya, is a popular Indian snack that is perfect for a rainy day or evening tea-time. It is a delicious and crispy deep-fried snack that can be enjoyed with a cup of hot chai. This recipe is easy to make and requires only a few ingredients.
Ingredients:
- 1 cup split green gram (moong dal)
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Oil, for frying
Instructions:
Soak the split green gram (moong dal) in water for 3-4 hours. This step is important as it softens the dal and makes it easier to grind.
Drain the water and grind the dal into a coarse paste without adding any water. You can use a blender or a food processor to grind the dal. The texture of the paste should be like that of breadcrumbs, and not too smooth. Grinding the dal too fine will result in soggy pakodas.
Add chopped onion, green chili, grated ginger, asafoetida, cumin seeds, red chili powder, turmeric powder, and salt to the ground moong dal. Mix well. These ingredients will add flavor and spice to the pakodas.
Heat oil in a deep frying pan on medium heat. You can use any oil that has a high smoke point, such as vegetable oil, sunflower oil, or canola oil.
Take a small portion of the moong dal mixture and shape it into a small ball. Flatten it slightly between your palms and drop it carefully into the hot oil. Make sure that the oil is hot enough before adding the pakodas. You can test the temperature of the oil by dropping a small piece of the moong dal mixture into the oil. If it sizzles and floats to the surface immediately, then the oil is ready.
Fry the pakodas on medium heat until they turn golden brown and crispy. Use a slotted spoon to turn the pakodas over occasionally, so that they cook evenly on both sides. The cooking time may vary depending on the size of the pakodas and the temperature of the oil.
Remove the pakodas from the oil using a slotted spoon and place them on a plate lined with a paper towel to absorb any excess oil. This step is important as it helps to remove any excess oil from the pakodas and keeps them crispy.
Repeat the process until all the moong dal mixture is used up. Make sure that the oil is hot enough before adding each batch of pakodas.
Serve hot with green chutney or ketchup. You can also sprinkle some chaat masala on top for extra flavor.
These instructions are simple and easy to follow, even for beginners. With a little practice, you can make perfect Moong Dal Pakode every time. Enjoy!
Tips:
Coarsely grind the moong dal: It is important to grind the moong dal coarsely and not into a smooth paste, as the texture of the pakodas will be affected. The coarsely ground dal will give a crispy texture to the pakodas.
Do not overcrowd the frying pan: It is important not to overcrowd the frying pan as it may lower the temperature of the oil and result in soggy pakodas. Fry the pakodas in small batches and leave enough space between them.
Use the right temperature of oil: The oil should be hot enough before adding the pakodas. If the oil is not hot enough, the pakodas may absorb too much oil and become soggy. You can test the temperature of the oil by dropping a small piece of the moong dal mixture into the oil. If it sizzles and floats to the surface immediately, then the oil is ready.
Add vegetables for added flavor and nutrition: You can add other vegetables like grated carrots or chopped spinach to the moong dal mixture for added flavor and nutrition. It will also make the pakodas more colorful.
Serve hot: Moong Dal Pakode taste best when served hot. Serve them immediately after frying, as they tend to lose their crispiness over time.
Store in an airtight container: If you have leftover pakodas, you can store them in an airtight container in the refrigerator. Just reheat them in a preheated oven before serving. Do not microwave them as they may become soft.
Experiment with different dips: Moong Dal Pakode goes well with green chutney, tamarind chutney, or ketchup. You can also try other dips or sauces to find your favorite combination.
These tips will help you make the perfect Moong Dal Pakode every time. Enjoy this delicious snack with your family and friends!
Nutrition:
Moong Dal Pakode can be a nutritious snack when consumed in moderation. Here are some of the nutritional benefits of the ingredients used in this recipe:
Split green gram (Moong Dal): Moong Dal is a good source of plant-based protein, dietary fiber, and essential vitamins and minerals such as iron, potassium, and magnesium. It also has a low glycemic index, which means it can help regulate blood sugar levels.
Onion: Onion is a good source of dietary fiber, vitamin C, and antioxidants. It also contains a flavonoid called quercetin, which has anti-inflammatory properties.
Green chili: Green chili is a good source of vitamin C and antioxidants. It also contains capsaicin, which can boost metabolism and aid in weight loss.
Ginger: Ginger has anti-inflammatory and antioxidant properties, which can help boost the immune system and reduce inflammation in the body.
Spices: The spices used in this recipe, such as cumin seeds, turmeric powder, and red chili powder, have anti-inflammatory and digestive properties. They also add flavor and aroma to the dish.
However, it’s important to note that Moong Dal Pakode are fried in oil, which can increase their calorie and fat content. Therefore, it’s best to consume them in moderation and pair them with a healthy dip or chutney, such as a tomato or coriander chutney. Additionally, those with dietary restrictions or health concerns should consult their doctor or a registered dietitian before consuming this dish.
