Moong dal pakodas in tempered curd

Name: Moong dal pakodas in tempered curd
Cuisine: Indian
Ingredients: 100 gram moong dal soaked overnight; Salt as per taste; 1 teaspoon Turmeric powder; 1/2 teaspoon Red chilli powder; 1/4 teaspoon Hing; Oil to deep fry the pakodas; Water; Curry leaves a sprig; 1 teaspoon Rye; 1 pinch Ajwain; 2 cups Whisked curd

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

Moong dal pagodas are used in traditional chaat recipe in uttarakhand and UP. Fried and dipped in water they are squeezes and served with curd and Spices along with sweet sour and spicy chutneys . They used to be served on a leaf and the leaf was wiped off clean as every bit of chaat was licked off. I made the same but several them in tempered lassi or curd. #diwalidelights

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

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Ingredients

100 grammoong dal soaked overnight
Salt as per taste
1 teaspoonTurmeric powder
1/2 teaspoonRed chilli powder
1/4 teaspoonHing
Oil to deep fry the pakodas
Water
Curry leaves a sprig
1 teaspoonRye
1 pinchAjwain
2 cupsWhisked curd

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Steps

1

Grind the soaked dal
2

Mix a bit of salt and ajwain and some turmeric powder in the batter.
3

Heat oil and deep fry the pakodas until golden in colour
4

Keep aside
5

Heat a tbsp of oil in a separate pan
6

Take curd. Mix salt turmeric powder and remaining red chilli powder in the curd. Adjust thickness of curd according to your choice.
7

Add a pinch of hing and rye in the pan and let it crackle. Add curry leaves. Switch off the gas.
8

Add the whisked curd in the pan.
9

Add the dal pakodas in the curd.
10

Serve when the pakodas become soft.