Prep Time: 15 Min
– Moong Dal – 2 Cup – Coriander Seed – 2 tsp – Aniseed (Fennel Seeds) – 2 tsp – Black Pepper – 1 tsp – Cumin Seed – 1 tsp – Grated Ginger – 1 tbsp – Chopped Green Chili – 3 to 4 – Asafoetida – 2 pinch – Salt as per Taste – Red Chili Flakes – 1 tsp – Dry Mango Powder – 1 tsp – Red Chili Powder – 1 tsp – Rice flour – 2 to 3 tbsp – Chopped Coriander – Chopped Onion – 1 – Grated Potato – 1
Cook Time: 15 Min
Ingredients
To make the amazing Moong Dal Ke Pakode, take 2 cups of Moong Dal, wash well, and soak it for 2 hours.
After two hours drain the water, and transfer the soaked Dal into a grinding jar (Take out the 2 tbsp of soaked Dal into a bowl for letter use). Next step – grind on the pulse and make a coarse paste and transfer it into a bowl.
Next step – place a small pan on flame, add 2 tbsp of coriander seeds, 2 tsp of fennel seeds, 1 tsp of peppercorns, 1 tsp of cumin seeds, and roast for some seconds. Next step – turn off the flame, and let the masala cool down; after cooling, crush well and make a coarse powder.
Next step – check the batter and whisk well for two minutes. After 2 minutes, add 1 tbsp of grated ginger, 3-4 chopped green chillies, 2 pinches of asafoetida, salt as per taste, 1 tsp of red chilli flakes.
Next step – add prepared masala mix, 1 tsp of dry mango powder, 1/2 tsp of red chilli powder, saved moong dal, 2-3 tbsp of rice flour. Next step – add chopped coriander, one chopped onion, one grated potato, and mix everything well.
Next step – place the pan on flame, add oil for frying and heat well. After the oil is hot, one by one, drop small portions of batter into the hot oil.
Next step – on medium flame, stir continuously and fry the Pakoda until golden & crispy. After the Pakoda turns golden & crispy, transfer them to a plate and fry the next batch.