Mung Dal Pakodi, also known as Moong Dal Bhajiya or Moong Dal Pakora, is a delicious and crispy Indian streetfood snack made from split mung beans (mung dal). Here’s a detailed recipe:
Ingredients:
- 1 cup split yellow mung dal (moong dal), washed and soaked for 4-5 hours
- 2-3 green chilies, finely chopped (adjust to taste)
- 1-inch piece of ginger, grated
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- A pinch of baking soda
- 2 tablespoons chopped coriander leaves
- Oil for deep frying
- Salt to taste
Instructions:
- Prepare the Mung Dal:
- After soaking the mung dal, drain the water and rinse it once again.
- In a blender or food processor, grind the soaked mung dal to a coarse paste without adding much water. The texture should be grainy.
- Make the Pakodi Batter:
- Transfer the ground mung dal to a mixing bowl.
- Add finely chopped green chilies, grated ginger, cumin seeds, asafoetida (hing), baking soda , chopped onions (if using), chopped coriander leaves, and salt to the dal paste. Mix well to combine all the ingredients. Whisk for a few minutes clockwise until the batter rises.
- Heat Oil for Frying:
- Heat oil for deep frying in a kadai or deep pan over medium heat.
- Fry the Pakodis:
- Once the oil is hot, take small portions of the mung dal batter with your fingers or a spoon and gently drop them into the hot oil.
- Fry the pakodis in batches, ensuring they don’t overcrowd the pan. This helps them cook evenly and become crispy.
- Fry until they turn golden brown and crispy. Remove with a slotted spoon and place them on a kitchen towel to drain excess oil.
- Serve:
- Serve the hot and crispy mung dal pakodis with green chutney, tamarind chutney and grated radish.
These mung dal pakodis are crispy on the outside and soft on the inside, packed with flavors from the spices. They make a perfect tea-time snack or a delightful appetizer for gatherings and parties.
