There’s nothing quite like a warm, crispy snack when the rain is gently drizzling outside, making the air cool and refreshing. Moong Dal Pakoda is the perfect comfort food to enjoy with a hot cup of chai (tea) while listening to the soothing sound of raindrops. This golden, crispy fritter made with moong dal (yellow split gram) is not only easy to prepare but also a great way to indulge your taste buds. Let’s dive into the recipe and bring this delicious snack to your kitchen.
Ingredients:
- Moong Dal (yellow split gram): 1 cup
- Water: 1 ½ cups (for soaking dal)
- Chili powder: ½ teaspoon
- Ginger: 1-inch piece, finely chopped
- Green chilies: 2, finely chopped (adjust to taste)
- Cumin seeds: ½ teaspoon
- Carom seeds (Ajwain): ½ teaspoon
- Hing (asafoetida): 1 pinch
- Chopped coriander leaves: 2 tablespoons
- Salt: to taste
- Rice flour (optional): 1 tablespoon (for extra crispiness)
- Baking soda (optional): 1 pinch (for fluffiness)
- Oil: for frying
Instructions:
Step 1: Soak the Moong Dal
- Rinse the moong dal thoroughly in cold water until the water runs clear.
- Soak the moong dal in 1 ½ cups of water for at least 2 hours. If you’re in a hurry, you can soak it for 30 minutes, but soaking it longer will make the dal easier to grind and enhance its texture.
Step 2: Grind the Moong Dal
- After soaking, drain the water from the moong dal.
- Using a food processor or blender, grind the soaked dal into a coarse paste. Do not add too much water; a little moisture should be enough to form a thick batter. The texture should be slightly granular.
- If you prefer a smoother texture, you can add a small amount of water, but the key is to keep it thick, not runny.
Step 3: Prepare the Fritter Mixture
- Transfer the ground dal to a mixing bowl. Add chopped ginger, green chilies, cumin seeds, ajwain, hing, chili powder, chopped coriander leaves, salt, and rice flour (optional).
- Mix everything thoroughly. You can add a pinch of baking soda if you like your pakodas to be fluffier. The batter should be thick but not too dry.
Step 4: Heat Oil for Frying
- In a deep frying pan or wok, heat oil on medium-high flame. You need enough oil to submerge the pakodas while frying.
- To check if the oil is ready, drop a small amount of batter into the oil. If it floats to the surface immediately and sizzles, the oil is hot enough for frying.
Step 5: Fry the Moong Dal Pakodas
- Using your fingers or a spoon, drop small portions of the batter into the hot oil. Be careful not to overcrowd the pan, as it can lower the temperature of the oil and make the pakodas soggy.
- Fry the pakodas on medium heat, turning them occasionally until they are golden brown and crispy on all sides.
- Once they are done, remove the pakodas from the oil using a slotted spoon and place them on a paper towel to absorb excess oil.
Step 6: Serve Hot
Serve your Moong Dal Pakodas hot with your favorite chutney, such as mint chutney or tamarind chutney. You can also pair them with a cup of masala chai to complete the rainy day experience.
Tips for Perfect Moong Dal Pakoda:
- Texture of the batter: The consistency of the batter is crucial. It should not be too runny, as it will result in soggy pakodas. The batter should hold its shape when dropped into the oil.
- Frying temperature: Fry the pakodas on medium heat to ensure that they cook through and become crispy without burning. If the oil is too hot, the outside will cook too quickly, leaving the inside raw.
- Customize your flavor: Feel free to experiment by adding spices like garam masala, turmeric, or even a bit of crushed fennel seeds for a unique twist.
Conclusion:
Moong Dal Pakoda is the ideal snack for a rainy day, with its crunchy exterior and soft, flavorful interior. It’s an easy-to-make dish that adds warmth and comfort during the monsoon season. So, next time you hear the pitter-patter of rain outside, head to your kitchen and prepare this delicious treat. Enjoy the moments of joy and relaxation with Moong Dal Pakoda, a true monsoon delight!
