Introduction

Hello, I am Ajay Chopra and welcome to my YouTube channel. Today I am making a very tasty Marwari recipe – Moong Dal Pakoda Curry. It is like the pakoras we put in kadhi, but here we will make a curry with moong dal pakodas. It goes very well with rice and also with roti.

I remember the first time I made this. I soaked moong dal overnight and started making pakodas. The pakodas were soft inside and slightly crispy outside. Making the curry with them reminded me of home-style cooking and the flavors were very comforting.

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Ingredients of Moong Dal Pakoda Curry

 

Portion/Servings: 4-5 pax

Preparation Time: 2 hrs

Cooking Time: 50 mins

 

For Moong Dal Pakoda:

• Moong dal – 1 cup
• Salt – ½ tsp
• Red chilli powder – ½ tsp
• Coriander powder – ½ tsp
• Jeera – 1 tsp
• Hing – ½ tsp
• Onion (chopped) – 1 pc
• Green chilli (chopped) – 1 tsp
• Oil for frying

For Curd Mixture:

• Curd – 1 cup
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – ½ tsp

For Onion & Tomato Paste:

• Onion – 2 pcs
• Tomato – 2 pcs
• Green chilli – 2 pcs
• Garlic – 6-7 cloves
• Oil – 2 tbsp
• Jeera – 1 tsp
• Hing – ½ tsp
• Curd mixture
• Water as required
• Salt – 1 tsp
• Chopped coriander – 1 tbsp

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Instructions of Moong Dal Pakoda Curry

 

Step 1: Soak and Grind the Dal

Start by washing one cup of moong dal thoroughly in water. Soak it for at least three to four hours to soften the dal, making it easier to grind. After soaking, drain the water completely and transfer the dal into a grinder. Grind it into a slightly coarse paste without adding too much water. The batter should have a bit of texture, as this helps the pakodas stay crisp.

 

Step 2: Whisk and Mix the Batter

Remove the ground moong dal paste into a mixing bowl. Whisk it well for three to four minutes, either with a whisk or by hand. Whisking aerates the batter, ensuring the pakodas turn out soft inside and fluffy when fried. Once it becomes light, add salt, red chilli powder, coriander powder, jeera, hing, finely chopped onion, and chopped green chilli. Mix everything properly. The batter should be thick enough to hold its shape when fried.

 

Step 3: Deep Fry the Pakodas

Heat oil in a kadai for deep frying. Once the oil is hot, reduce the flame slightly. Drop small portions of the batter carefully into the oil using your fingers or a spoon. Fry them in batches until they are golden brown and crisp on all sides. Remove them using a slotted spoon and place them on absorbent paper to drain excess oil. Keep the pakodas aside while you prepare the curry base.

 

Step 4: Prepare the Curd Mixture

Take one cup of fresh curd in a bowl and whisk it until smooth. To this, add red chilli powder, coriander powder, and turmeric powder. Mix well to form a spiced curd mixture. This mixture will give the curry a balanced tang and depth of flavour. Keep it ready for later use.

 

Step 5: Make the Onion-Tomato Base

Grind onions, tomatoes, green chillies, and garlic together to make a fine paste. Heat two tablespoons of oil in a pan, add jeera and hing, and let them splutter. Add the onion-tomato paste and sauté on medium flame until the raw smell disappears and oil starts separating. This step ensures a rich and aromatic base for the curry.

 

Step 6: Cook the Curry

Lower the flame and gradually add the whisked curd mixture while stirring continuously to avoid splitting. Cook this mixture for a few minutes, then add water to adjust the consistency of the curry. Add salt as required and let the curry simmer gently for four to five minutes so that all the flavours blend well.

 

Step 7: Combine Pakodas and Curry

Finally, add the fried pakodas into the simmering curry and let them soak for a few minutes. This allows them to absorb the flavours of the gravy while still staying soft inside. Garnish with chopped coriander leaves.

 

Step 8: Serve

Serve the Moong Dal Pakoda Curry hot with steamed rice, jeera rice, or fresh rotis. The crispy pakodas combined with the tangy, spiced curry make a comforting dish perfect for lunch or dinner.

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About the Recipe

First, we soak yellow moong dal. Overnight soaking is best, but if you are in a hurry, you can soak it for 2 hours or in hot water for 15 minutes. Then we boil the dal lightly so it is soft but not mushy. This dal is used to make the pakodas.

We grind the dal coarsely so the pakodas have a little texture. Then we add salt, red chili powder, coriander powder, cumin, and a little asafoetida. We whisk the mixture well so air goes inside, just like making ladoo mixture. Then we fry the pakodas in medium-hot oil. Make medium-sized pakodas so they cook well inside. They become crispy outside and soft inside.

Next, we make the curry. We make two pastes – one with yogurt and spices, and another with onion, tomato, green chili, garlic, and ginger. First, we heat oil in a pan, add cumin and asafoetida, and then add the onion-tomato paste. Cook it on high flame for 7-8 minutes until oil separates. Then we add the yogurt paste slowly while stirring, so the curry does not curdle. Cook it for 7-8 minutes until the yogurt is well blended and the gravy thickens. Add water to adjust consistency, salt for taste, and then gently add the fried pakodas. Garnish with chopped coriander.

This Moong Dal Pakoda Curry is tangy, spicy, and very tasty. It is simple to make, and even if you have nothing else in the fridge, you can make this and enjoy a delicious meal. The pakodas soak a little in the curry but stay soft and flavorful. It is really a fun dish to make and eat.

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Cooking Tips

• Soak moong dal overnight for the best soft pakodas. If short on time, soak in hot water for 15 minutes.
• Grind the dal coarsely for some texture in pakodas.
• Fry medium-sized pakodas in medium-hot oil so they cook well inside and stay crispy outside.
• When adding yogurt to the hot onion-tomato paste, lower the flame or add a little water to prevent curdling.
• Add chopped coriander on top just before serving for freshness and aroma.

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Pairing Guide

• Serve Moong Dal Pakoda Curry with steamed rice or jeera rice.
• It goes well with soft chapati or tandoori roti.
• You can serve a simple salad on the side for freshness.
• A glass of lassi or buttermilk balances the spiciness of the curry.

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Frequently Asked Questions

 

1. What is Moong Dal Pakoda Curry?

Moong Dal Pakoda Curry is a spicy curry made with fried moong dal pakodas added to a tangy yogurt and onion-tomato gravy. It goes well with rice and roti.

 

2. Can I make Moong Dal Pakoda Curry without soaking dal overnight?

Yes, you can soak the dal in warm water for 15-20 minutes, but overnight soaking makes the pakodas softer.

 

3. How do I prevent pakodas from breaking in the curry?

Fry medium-sized pakodas in medium-hot oil and gently add them to the curry just before serving.

 

4. Can I use other lentils for pakodas?

Yellow moong dal is best, but you can try split chickpeas or urad dal for a different texture.

 

5. How do I avoid yogurt curdling in the curry?

Add yogurt slowly to slightly cooled curry or reduce the flame while stirring continuously.

 

6. Can I make the curry less spicy?

Yes, reduce red chili powder in both the pakoda mixture and yogurt paste for a milder curry.

 

7. Can this curry be prepared in advance?

You can make the gravy in advance, but fry pakodas fresh before serving for best texture.

 

8. What is the best consistency for the curry?

The gravy should be medium-thick so it coats the pakodas without becoming too runny.

 

9. Is Moong Dal Pakoda Curry suitable for parties?

Yes! It is a crowd-pleaser and works well for family meals and festive occasions.

 

10. Can I freeze Moong Dal Pakoda Curry?

It is best to freeze the gravy separately and fry pakodas fresh when ready to serve.

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