Green Moong Dal Pakoda Recipe

Nisha Madhulika |
7,700 times read

Winters or monsoons call for something delightful like hot Pakodas. Let's prepare moong dal aloo-gobi pakoda for a special winter mood. Serve green moong dal pakoras with spicy green coriander chutney, and everybody will love it. Let's get started!

Ingredients Require

For Pakoda:

Split Green Gram - 1 Cup (200 grams)
Ginger - 1-inch baton
Green Chilli - 4
Salt - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 3/4 tsp,
Asafoetida - 1 pinch
Fenugreek Leaves - 1/2 Cup, finely chopped
Cauliflower - 1, florets
Potato - 2
and
Oil for Frying

For Coriander Chutney:

Coriander Leaves - 1 Cup
Lemon Juice - 1/2 lemon
Ginger - 1/2 inch baton
Green Chilli - 4
Cumin Seeds - 1/2 tsp
Salt - 1/2 tsp

Green Moong Dal Pakoda Recipe

To prepare moong dal pakoda, take 1 cup split green gram/chilka moong dal and soak them for an hour in warm water. Squeeze the dal to remove the peels and add more water.

Move the bowl in a circular motion slowly so that the peels can come up to the surface. Drain the water along with peels and repeat once more.

Add dal, 1-inch chopped ginger, 4-green chilies to the mixer blender, and blend everything into a fine mixture. Transfer the mixture to a bowl. Add 1 tbsp of water to the mixer jar, shake, and pour it into the dal mixture.

Add 1 tsp of salt, 1 tsp of coriander powder, 1/2 tsp of turmeric powder, 3 tsp of crushed red chili, 1-pinch hing, 1/2 cup finely chopped methi (fenugreek leaves) to the dal mixture and mix well. Whisk the dal mixture for 4-5 minutes to make it puffy.

Take cauliflower florets and 2-potatoes to prepare pakodas. Slice the potatoes without peeling. Heat the oil beforehand. We need medium-high hot oil for frying and keep the medium-high.

Dip the potato slices in the dal mixture and make sure to coat them well. Add the well-coated potato slices to the oil for frying.

Fry the potato slices without turning for a few minutes. Once brown from below, turn them around and fry them until golden brown and crispy. Take them out once fried and fry all the potato slices similarly.

Now, dip the cauliflower florets in the batter one-by-one and drop them in the Kadai for frying. Fry them until golden brown from all sides. Moong dal gobi-aloo pakoras are also ready.

For Preparing Green Coriander Chutney:

Add 1 cup green coriander leave, 1/2 lemon extract, 1/2 inch ginger baton, 4-green chilies, 1/2 tsp of cumin seeds, 1/2 tsp of salt, and 2-3 tbsp of water to the mixer blender. Blend everything and take the chutney out in a bowl. Green coriander spicy chutney is ready.