Moong aur Mooli Chaat

by Tarla Dalal

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I have experimented with a lot of recipes for moong dal pakodis and this is probably the best I have come across. The addition of a little Eno’s fruit salt makes the pakodis spongy and more crunchy and also makes them cook faster . These moong dal pakodis must be eaten hot with fresh chilled curds and of course with the spicy green and sweet khajur chutney without which any chaat is incomplete. The use of grated mooli or white radish instead of sev is a refreshing change and reduces the calorie count.

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Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4 to 6
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Ingredients

1 cup yellow moong dal (split yellow gram)
1 tsp chopped coriander (dhania)
2 green chillies, finely chopped
1 onion, chopped
1 tsp grated ginger (adrak)
1/2 tsp fruit salt
salt to taste
oil for deep-frying

For the tempering
1 tsp cumin seeds (jeera)
2 pinches of asafoetida (hing)
1 tbsp oil

For the topping
1 cup grated white radish (mooli)
1/4 cup green chutney
2 tbsp Khajur Imli ki Chutney
1 1/2 cups curds (dahi)
1/2 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1/2 tsp black salt (sanchal)
1 tsp Chaat Masala

Method

Clean, wash and soak the moong dal for 4 hours . Drain out all the water.
Grind the moong dal to a paste without using any water.
Add the coriander, green chillies, onion, ginger and salt and mix well. Keep aside.
Make the tempering by heating the oil in a small pan and then adding the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture. Mix well.
Sprinkle the fruit salt over the mixture and mix gently.
Fry spoonfuls of the mixture in hot oil (you will get approx. 25 pakodis).
Reduce the flame and deep fry till the moong pakodis are golden brown in colour.
Drain on absorbent paper and keep aside.

How to proceed

Place the hot moong pakodis on a serving plate.
Top with the radish, green chutney, khajur imli ki chutney, curds, chilli powder, cumin seed powder, black salt and chaat masala and serve immediately.

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