Green Moong dal Pakoda - Mumbai Street Food

Name: Green Moong dal Pakoda - Mumbai Street Food
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup green moong dal; 4 tsp rice flour; 1 chopped onion; 1 tsp ginger chilli paste; 1 tsp crushed coriander seeds; 1 tsp crushed black pepper; 2 tsp chopped coriander; 1 tsp lemon juice; 1/4 tsp hing; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/4 tsp cinnamon powder; Salt to taste; Oil to deep fry bhajiya; 1/4 tsp baking soda; 4 tsp water if required

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Moong dal Pakoda is well-known as the name of Moong dal bhajiya, Moongodi, and Moong dal Vada. Foodies always like to eat in winter and in rainy season with a cup of hot masala tea. Here, I serve with green chilli coriander chutney, tamarind chutney, onion slices, and fried green chillies.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

20 minutes

4 servings

1 cupgreen moong dal
4 tsprice flour
1chopped onion
1 tspginger chilli paste
1 tspcrushed coriander seeds
1 tspcrushed black pepper
2 tspchopped coriander
1 tsplemon juice
1/4 tsphing
1/2 tspturmeric powder
1 tspred chilli powder
1/4 tspcinnamon powder
Salt to taste
Oil to deep fry bhajiya
1/4 tspbaking soda
4 tspwater if required

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Steps

20 minutes

1

Wash and soak moong dal for overnight or 6 hours in water. Strain out all the water. Kerp 4 tsp soaked dal aside and rest of the dal grind coarsely in mixer jar. Here, I used chopper to get perfect coarse batter.
2

Transfer in a bowl. Add left dal in grounded dal. Now chop onion in chopper. Add in dal. Add all masala like salt, turmeric powder, red chilli powder, hing, ginger chilli paste, half crushed coriander seeds, black pepper, and cinnamon powder. Mix well.
3

Now add rice flour, chopped coriander, and lemon juice. Mix well, it will become light. Lastly, add baking powder and add water if required. Heat oil, fry pakoda in batches, till turns golden yellow and crispy. Fry all pakoda in the same way.
4

Serve hot with fried green chillies, chutneys, and onion slices. Enjoy.

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Manisha Sampat @PURE_VEG_TREASURE

on November 18, 2024 11:01

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐