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Moong Aur Mooli ki Chaat recipe | Moong Dal Pakodi Chaat (with Mooli) | Mooli Wali Moong Dal Chaat |
Tarla Dalal
19 February, 2015
Table of Content
Moong Aur Mooli ki Chaat recipe | Moong Dal Pakodi Chaat (with Mooli) | Mooli Wali Moong Dal Chaat |
Moong aur Mooli ki Chaat: A Refreshing Indian Street Food Delight
Moong aur Mooli ki Chaat is a vibrant and flavorful Indian street food creation that offers a delightful blend of textures and tastes. This recipe features soft, golden-brown moong dal pakodis (fritters) as its base, topped with a medley of fresh ingredients and tangy chutneys. It's a refreshing alternative to heavier fried chaats, making it a perfect snack for any time of the day, especially during warmer weather. The combination of savory pakodis with cool radish and zesty chutneys creates an unforgettable culinary experience.
Crafting the Tender and Aromatic Moong Dal Pakodis
The foundation of this chaat lies in its delicious Yellow Moong Dal Pakodis. The process begins with cleaning, washing, and soaking yellow moong dal in hot water for two hours to soften it, followed by thorough draining. The soaked dal is then blended into a smooth paste without adding any water, ensuring a rich consistency. This paste is transferred to a deep bowl, where it's mixed with fresh chopped coriander, finely chopped green chilies, finely chopped onion, and ginger paste, along with salt for seasoning. This aromatic blend forms the heart of the pakodis, promising a burst of flavor in every bite.
The Magic of Tempering and Fruit Salt for Perfect Pakodis
To elevate the flavor and texture of the moong dal pakodis, a simple yet crucial tempering (tadka) is prepared. Oil is heated in a small pan, and cumin seeds and asafoetida (hing) are added. Once the cumin seeds begin to crackle, this aromatic tempering is poured over the prepared moong dal mixture and thoroughly mixed. Just before frying, fruit salt is gently sprinkled over the mixture and mixed in. The fruit salt reacts to create bubbles, resulting in incredibly light and fluffy pakodis when fried, giving them their characteristic soft interior.
Frying to Golden Perfection: The Pakodi Technique
With the batter ready, the pakodis are then fried to a beautiful golden brown. Oil is heated in a deep non-stick kadhai. Spoonfuls of the prepared moong dal mixture are carefully dropped into the hot oil, a few at a time, to avoid overcrowding the kadhai. They are fried until they achieve an even golden-brown color on all sides, indicating they are cooked through and crispy on the outside while remaining tender inside. This recipe yields approximately 30 delicious pakodis, which are then drained on absorbent paper to remove excess oil, ensuring they are light and enjoyable.
Assembling the Layers of Flavor: The Topping
Once the pakodis are ready, the assembly of the chaat begins, creating layers of contrasting textures and vibrant flavors. Five hot yellow moong dal pakodis are placed on a serving plate, forming the base. Over these, a generous ¼ cup of whisked fresh curd (dahi) is spooned, adding a cool, creamy, and tangy element. This is followed by drizzles of green chutney (1 tsp) and khajur imli ki chutney (2 tsp), providing a delightful sweet-sour and spicy kick. Finally, a substantial 2 tablespoons of grated white radish (mooli) are added, offering a refreshing crispness and a unique peppery note.
The Final Flourish: Spices and Immediate Serving
The finishing touch to this tantalizing Moong aur Mooli ki Chaat comes from a thoughtful sprinkle of aromatic spices. A little chili powder, roasted cumin seeds powder, black salt (sanchal), and an additional touch of salt are evenly dusted over the assembled chaat. This final seasoning brings all the flavors together, enhancing the overall experience. The process is then repeated to make five more plates. This chaat is best served immediately to ensure the pakodis retain their warmth and the radish its crispness, delivering a fresh, tangy, and utterly delightful street food experience.
Tags
Preparation Time
25 Mins
Cooking Time
20 Mins
Total Time
45 Mins
Makes
6 plates
Ingredients
For The Yellow Moong Dal Pakodis
1 cup yellow moong dal (split yellow gram)
1 tsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 cup finely chopped onion
1 tsp ginger (adrak) paste
salt to taste
1/2 tsp fruit salt
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp of asafoetida (hing)
oil for deep-frying
For The Topping
1 1/2 cups whisked fresh curd (dahi)
6 tsp green chutney
12 tbsp grated white radish (mooli)
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling
black salt (sanchal) for sprinkling
12 tsp khajur imli ki chutney
salt for sprinkling
Method
For the yellow moong dal pakodis
- Clean, wash and soak the moong dal in enough hot water for 2 hours. Drain well.
- Blend the drained moong dal in a mixer till smooth without using any water.
- Transfer the moong dal mixture into a deep bowl, add the coriander, green chillies, onions, ginger and salt and mix well. Keep aside.
- Make the tempering by heating the oil in a small pan and add the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture and mix well.
- Sprinkle the fruit salt over the mixture and mix gently.
- Heat the oil in a deep non-stick kadhai and fry spoonfuls of the mixture in hot oil, a few at a time, till the yellow moong dal pakodis are golden brown in colour from all the sides. (you will get approx. 30 pakodis).
- Drain on absorbent paper and keep aside.
How to proceed
- Place 5 hot yellow moong dal pakodis on a serving plate.
- Top with ¼ cup of whisked curds, 1 tsp green chutney, 2 tsp khajur imli ki chutney, 2 tbsp radish and finally sprinkle little chilli powder, cumin seeds powder, black salt, chaat masala and salt evenly over it.
- Repeat steps 1 and 2 to make 5 more plates.
- Serve immediately.
Moong Aur Mooli ki Chaat recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 176 cal |
| Protein | 8.6 g |
| Carbohydrates | 19.2 g |
| Fiber | 2.4 g |
| Fat | 6.1 g |
| Cholesterol | 8 mg |
| Sodium | 20.2 mg |
Click here to view Calories for Moong Aur Mooli ki Chaat
The Nutrient info is complete
shreya_the foodie
June 7, 2021, 10:02 p.m.
Nice spongy moong dal pakodis topped with curds, chutney and raddish.
Gandhi Dhwani
April 17, 2021, 6:33 p.m.
You must have had dahi vadas, but this is a dish with the same concept but totally different taste. The pakodis of yellow moong dal are so tasty that you can also have them just like that. But ya adding the curds, raddish, chutneys and masalas definitely intensify the taste. Especially the raddish, which gives a great crunch to this chaat.
Dhwani Gandhi
May 24, 2020, 9:33 p.m.
This is definately looking different. Moong dal pakodis are so delicious that while making the chaat i am sure you will end up eating 2 3 pakodis even before you start having the chaat. The raddish gives a nice crunch and a fresh new taste to the regular chaats we have..
Foodie 06
Oct. 21, 2019, 8:56 a.m.
I just happen to go by this recipe in the book. And its basically ram laddu that we enjoy on the streets of North India. Though it has little variations to it but I loved this recipe totally and variation of onions and heeng add that extra zing to the recipe. Perfect recipe and will leave you craving for more. And a sure shot hit in your chai parties or even as a snack. Moong dal and curds add protein and calcium content to the recipe in a most delicoius way.
