Introduction

 

Hey everyone, it's Chef Ajay Chopra here, and I'm excited to share a recipe that's perfect for the monsoon season – Moong Dal Pakore. As the rains descend upon Mumbai, there's nothing quite like indulging in crispy pakodas paired with a hot cup of chai. This recipe holds a special place in my heart because it combines the classic flavors of moong dal with a unique twist – stuffed vegetables.

 

I remember the first time I experimented with this recipe. It was a rainy evening, and I was craving something savory yet comforting. That's when the idea struck me to create a fusion of goli bhaji and moong dal pakoras. The result? A delightful snack bursting with flavors and textures, perfect for enjoying on a cozy evening with loved ones.

 

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Recipe of Moong Dal Pakore

 

Ingredients:

 

• Moong dal (split), soaked: 1 cup
• Green chilli: 1 pc
• Ginger: 1 inch
• Jeera: ½ tbsp
• Water: as required
• Coriander seeds: 1 tbsp
• Saunf: ½ tbsp
• Black pepper: 10-12 pcs
• Hing: 1 tsp
• Salt: ½ tbsp
• Red chilli powder: ½ tbsp
• Turmeric powder: 1 tsp
• Kasoori methi: 1 tbsp
• Coriander, chopped: 1 tbsp
• Carrot, grated: ½ cup
• Green peas: ¼ cup
• Capsicum: ¼ cup
• Onion, chopped: ½ cup
• Baking soda: ½ tsp
• Rice flour: 2 tbsp
• Chaat masala: 1 tsp
• Green chutney

 

 

Method:

 

1. Wash and clean the split moong dal. Soak it for 2 hours.
2. Transfer the soaked moong dal to a mixer jar. Add ginger, green chilli, and jeera. Grind to a coarse paste.
3. Heat a pan and lightly toast coriander seeds, saunf, and black pepper. Transfer to a mortar and pestle, coarsely pound, and set aside.
4. To the moong dal mixture, add the pounded masala, hing, salt, red chilli powder, turmeric powder, baking soda, kasoori methi, chopped coriander, chopped onion, grated carrot, chopped capsicum, rice flour, and mix well.
5. Adjust the consistency with water and let it rest for 5 minutes.
6. Heat oil in a pan for deep frying. Drop spoonfuls of the moong dal mixture into the hot oil and fry for 8-10 minutes on medium-high flame until golden brown.
7. Once golden brown, remove the pakoras from the oil and place them on a kitchen tissue to drain excess oil.
8. Sprinkle chaat masala and red chilli powder over the pakoras.
9. Serve the moong dal pakoras hot with green chutney.

 

Enjoy your crispy and flavorful moong dal pakoras!

 

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About the Recipe

 

Moong Dal Pakore is a popular Indian snack made from soaked and ground moong dal (split green gram) batter, mixed with spices and stuffed vegetables. The batter is then deep-fried until golden brown and crispy, resulting in delicious pakoras that are crunchy on the outside and soft on the inside. This recipe offers a unique twist to the traditional moong dal pakoras by incorporating a flavorful masala mix and stuffing them with vegetables like onions and capsicum.

 

 

Cooking Tips

 

1. Soaking Moong Dal: Soak the moong dal for 2-3 hours before grinding to ensure a smooth batter consistency. If you're short on time, boil the dal in an open pan until half-done, then cool and grind it for a similar result.

2. Preparing Masala Mix: Dry roast the coriander, fennel, and black pepper before grinding them into a coarse powder. This enhances their flavors and adds depth to the pakora batter.

3. Adding Baking Soda: Allow the batter to rest for 5-7 minutes after mixing in the baking soda. This helps in activating the soda and creating a fluffy texture in the pakoras.

4. Frying Pakoras: Heat the oil to medium-high temperature before frying the pakoras to ensure they cook evenly and become crispy. Fry them in small batches to prevent overcrowding in the pan.

5. Stuffing Variation: Experiment with different vegetables for stuffing, such as grated carrots, chopped spinach, or mashed potatoes, to customize the pakoras according to your preference.

 

 

Pairing Guide

 

Moong Dal Pakoras pair perfectly with a variety of chutneys, including mint chutney, tamarind chutney, or tomato ketchup for dipping. Enjoy them with a hot cup of masala chai or ginger tea for a delightful snack experience.

 

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Frequently Asked Questions about Moong Dal Pakoras

 

1. Can I use whole moong dal instead of split moong dal?

   • Yes, you can use whole moong dal, but it may require longer soaking and grinding time compared to split moong dal.

2. Is there a substitute for baking soda in the batter?

   • You can use baking powder as a substitute for baking soda, but the texture of the pakoras may differ slightly.

3. Can I make the batter in advance and store it?

   • Yes, you can prepare the moong dal batter in advance and store it in the refrigerator for up to a day. However, it's best to fry the pakoras immediately before serving for optimal freshness.

4. What oil is best for frying moong dal pakoras?

   • Use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, for frying the pakoras.

5. Can I make moong dal pakoras without stuffing?

   • Yes, you can omit the stuffing and simply fry the plain moong dal batter to make classic moong dal pakoras.

6. How do I ensure the pakoras are crispy?

   • Fry the pakoras on medium-high heat and avoid overcrowding the pan. Also, make sure the oil is hot enough before adding the pakoras to achieve a crispy texture.

7. Are moong dal pakoras vegan-friendly?

   • Yes, moong dal pakoras are vegan-friendly as they are made without any animal products.

8. Can I use yellow moong dal instead of green moong dal?

   • Yes, you can use yellow moong dal as a substitute for green moong dal, but keep in mind that it may affect the color of the pakoras.

9. What other spices can I add to the batter for extra flavor?

   • You can add spices like garam masala, chaat masala, or red chili powder to the batter for an extra kick of flavor.

10. Can I bake moong dal pakoras instead of frying them?

    • While traditionally fried, you can try baking the pakoras in a preheated oven at 200°C (400°F) for 20-25 minutes or until golden brown for a healthier alternative.

 

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