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moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora |

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Tarla Dalal • 19 April, 2022

Moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | | Tarla Dalal

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moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora |

मूंग दाल पकोड़ा रेसिपी - हिन्दी में पढ़ें (Moong Dal Pakoda, Moong Dal Bhajiya in Hindi)

Table of Content

About Moong Dal Pakoda, Moong Dal Bhajiya

Ingredients

Methods

Like moong dal pakoda recipe

What is moong dal pakoda made off?

Soaking yellow moong dal

Batter for moong dal pakoda

Making moong dal pakora

Pro tips for moong dal pakora

Nutrient values

moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images.

moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya.

To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney.

A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya?

The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans.

Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai.

Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos.

Ingredients

For Moong Dal Pakoda

1 cup yellow moong dal (split yellow gram)

1 tbsp roughly chopped green chillies

1 tsp coarsely crushed coriander (dhania) seeds

1/2 tsp coarsely crushed black pepper (kalimirch)

salt to taste

oil for deep-frying

For Serving With Moong Dal Pakoda

meetha chutney

teekha chutney

sukha lehsun ka chutney

Method

For moong dal pakoda

To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well.
Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water.
Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well.
Heat the oil in a deep non-stick kadhai, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.
Repeat step 4 to make more pakodas.
Serve the moong dal pakoda immediately with meetha chutney, green chutney and sukha lehsun ka chutney.

moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | Video by Tarla Dalal

Moong Dal Pakoda, Moong Dal Bhajiya recipe with step by step photos

like moong dal pakoda recipe

1. like moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | then see some pakora recipes we love.
  - aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore | with amazing 26 images.
  - kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting |
  - rice pakora recipe | chawal ke pakode | leftover rice snack | Indian style rice fritters | with 19 amazing images.
2. Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep friend Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and taste. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.
  
  Come monsoon and our hearts start yearning for something spicy and crunchy to munch on, that’s when pakodas come into the picture. The ever popular combination of piping hot pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a pakoda or two with their evening chaai! Indeed, savoury snacks like pakore are as much a part of our lifestyle as mithai is a part of our culture.

what is moong dal pakoda made off?

1. what is moong dal pakoda made off? moong dal bhajiya is made from cheap and easily available ingredients in India such as 1 cup yellow moong dal (split yellow gram), 1 tbsp roughly chopped green chillies, 1 tsp coarsely crushed coriander (dhania) seeds, 1/2 tsp coarsely crushed black peppercorns (kalimirch), salt to taste and oil for deep-frying. See below image of list of ingredients for moong dal pakoda.

soaking yellow moong dal

1. This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
2. Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
3. The moong dal is now clean.
4. Cover and soak the dal in warm water for at least 2 hours.
5. This is what the soaked yellow moong dal looks like.
6. Drain.

batter for moong dal pakoda

1. In a mixer put 1 cup yellow moong dal (split yellow gram).
2. Add 1 tbsp roughly chopped green chillies.
3. Add approx. 2 tbsp of water.
4. Blend to a coarse paste.
5. Transfer the mixture into a deep bowl.
6. Add 1 tsp coarsely crushed coriander (dhania) seeds.
7. Add 1/2 tsp coarsely crushed black peppercorns (kalimirch).
8. Add salt to taste. We added x salt.
9. Mix well.

making moong dal pakora

1. Heat the oil in a deep non-stick kadhai.
2. Drop spoonful of the mixture using your fingers. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.
3. Deep-fry a few pakodas at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
4. Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked.
5. Drain the Yellow Moong Dal Pakoda on an absorbent paper.
6. Put moong dal pakoda | moong dal bhajiya | Mumbai street moong dal pakora | in a serving bowl or on brown paper for everyone to eat from.
7. Serve the moong dal pakoda | yellow moong dal bhajiya | Mumbai street moong dal pakora | for a weekend breakfast or as an appetizer for parties.

pro tips for moong dal pakora

1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance.
2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals.
3. The batter has to be of thick consistency.
4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour.
5. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
6. Also blend the batter till coarse to enjoy its mouthfeel.
7. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney.
8. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney.
9. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe.
10. Cutting chai and moond dal pakoads are the best Indian evening snack combination. See how to make chai.