Yellow Lentils (Moong Dal) Pakora

Have a tasty moong dal pakora with your friends at rainy season. Enjoy a healthy life.

Yellow Lentils (Moong Dal) Pakora

Ingredients: 

For Moong Dal Pakora:

  • Split mung beans – 300 grams
  • Water – 1500 milliliters, divided
  • Onions – 70 grams
  • Ginger – 1 tablespoon
  • Green chili – 1 & 1/2 tablespoons
  • Coriander – 1 tablespoon
  • Coriander seeds – 1 teaspoon
  • Carom seeds – 1/4 teaspoon
  • Salt – 1 teaspoon
  • Red chili – 1/2 teaspoon
  • Oil – for frying

For Spicy Onion Coconut Chutney:

  • Coconut – 60 grams
  • Onions – 80 grams
  • Dry red chili – 12
  • Garlic cloves – 5
  • Tamarind – 2 tablespoons
  • Salt – 1/2 teaspoon
  • Oil – 1 tablespoon
  • Mustard seeds – 1 teaspoon
  • White lentils – 1 teaspoon
  • Curry leaves – 8 – 10

For Mint Coriander Chutney:

  • Mint – 30 grams
  • Coriander – 30 grams
  • Onions – 100 grams
  • Lemon juice – 1 tablespoon
  • Black salt – 1/2 teaspoon

PREPARATION:

For Moong Dal Pakora: 

  1. Take a bowl, place a stainer on it.
  2. Add 300 grams split mung beans, 500 milliliters water and wash it well.
  3. Transfer this into a another bowl, add 1000 milliliters water and soak for 4 hours.
  4. Transfer this into a blender and blend it into a smooth paste.
  5. Transfer this paste into a mixing bowl, add 70 grams onions, 1 tablespoon ginger, 11 1/ tablespoons green chili, 1 tablespoon coriander, 1 teaspoon coriander seeds, 1/4 teaspoon carom seeds, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
  6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
  7. Drain it on an absorbent paper.

For Spicy Onion Coconut Chutney:

  1. In a blender, add 60 grams coconut, 80 grams onions, 12 dry red chili, 5 garlic cloves, 2 tablespoons tamarind and blend it into a smooth puree.
  2. Transfer this into a bowl, add 1/2 teaspoon salt and mix it well.
  3. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 8 – 10 curry leaves and stir for 2 – 3 minutes.
  4. Add this tempering over the chutney and mix it well.

For Mint Coriander Chutney:

  1. In a blender, add all the ingredients and blend it.
  2. Make a smooth puree.

Serve prepared pakoras with mint coriander chutney and spicy onion coconut chutney.

Leave a Reply

Your email address will not be published. Required fields are marked *