Moong Dal Pakore (mung beans) pure Vege recipe

Moon Dal Pakora

Moong Dal Pakoras are a crispy, golden delight, packed with texture and vibrant ingredients. They’re a perfect tea-time snack or watching sports and bringing together earthy lentils, aromatic spices, and fresh vegetables for a deeply satisfying bite. Let’s break this down step by step so that every element shines.

Ingredients for Vege recipe:

• 1 cup split moong dal soaked
• 1 green chilli
• 1-inch ginger
• ½ tbsp cumin seeds (jeera)
• ½ tbsp cumin seeds (jeera)
• 1 tbsp coriander seeds
• ½ tbsp fennel seeds (saunf)
• 10-12 black peppercorns
• 1 tsp asafoetida (hing)
• ½ tbsp salt
• ½ tbsp red chili powder

  

  Moong Dal ( mung bean)

• 1 tsp turmeric powder
• 1 tbsp dried fenugreek leaves (kasoori methi)
• 1 tbsp chopped fresh coriander leaves
• ½ cup grated carrot
• ¼ cup green peas
• ¼ cup chopped capsicum
• ½ cup chopped onion
• ½ tsp baking soda
• 2 tbsp rice flour
• 1 tsp chaat masala
• Green chutney, for serving

Method:

Step 1: Preparing the Dal

Begin with soaked moong dal, Soaking not only softens the moong dal but also enhances its texture, making them grind effortlessly. Transfer the soaked dal into a mixer jar, along with fresh ginger, green chillies, and cumin seeds. Blend everything together until you get a smooth, thick mixture—not too runny, as it will be the base of your pakora batter.

Step 2: Toasting the Spices

To elevate the flavour profile, take a dry pan and add coriander seeds, fennel seeds, and black peppercorns. Roast them over medium heat until they release a rich aroma, signalling their oils have been activated. This simple yet essential step intensifies the depth of flavour in your pakoras, setting them apart from the ordinary.

Step 3: Combining the Ingredients

Now, it’s time to bring all the elements together. In a mixing bowl, add the moong dal paste and fold in the crushed spices. To further enhance the taste, incorporate asafoetida, salt, red chilli powder, turmeric powder, baking soda, and dried fenugreek leaves. The asafoetida enriches the dish with its savoury sharpness, while the baking soda ensures the pakoras turn out light and airy.

To introduce texture and freshness, finely chop coriander leaves and onions, and toss in green peas and capsicum. These vibrant vegetables add both crunch and a hint of natural sweetness, balancing the spices beautifully. Lastly, mix in rice flour, which helps bind the batter while giving the pakoras their signature crispiness.

Step 4: Adjusting Consistency

At this stage, slowly add water as needed, ensuring the batter reaches a thick, pourable consistency. Avoid making it too runny—otherwise, the pakoras will absorb too much oil while frying. Let the batter rest for about five minutes, allowing all the spices and vegetables to meld together.

Step 5: Frying the Pakoras

Heat oil in a deep pan over medium-high heat. Using a service spoon, scoop portions of the batter and carefully drop them into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and affect crispiness.

Let it fry for 8-10 minutes, turning them occasionally to achieve an evenly golden-brown surface. Once they appear crisp and firm, remove them with a slotted spoon and place them on a kitchen tissue to absorb any excess oil.

Seasoning and Serving Suggestions

• The secret to flavourful moong dal pakoda lies in its seasoning. Cumin seeds and coriander seeds add a warm, earthy aroma, while ginger and garlic provide a pungent kick. Fresh green chillies bring in the perfect amount of heat, balanced by the freshness of coriander leaves. Some people like to sprinkle chaat masala on top for an extra tangy twist.

• Serve moong dal pakoda hot with traditional Indian chutneys like mint-coriander chutney or tangy tamarind chutney. It also pairs wonderfully with tomato ketchup or spicy Schezwan sauce. For a classic experience, enjoy these pakodas alongside a steaming cup of masala chai.

• Health Benefits of Moong Dal Pakoda

• Moong dal is known for its numerous health benefits. It is a rich source of plant-based protein, which helps in muscle building and repair. The high fibre content aids digestion and promotes a healthy gut. Moong dal is also low in calories and fat, making these pakodas a better alternative to other deep-fried snacks.

"Additionally, moong dal contains essential vitamins and minerals such as folic acid, magnesium, and potassium, which contribute to overall wellness." 

• By making pakodas at home, you can control the amount of oil used, ensuring a healthier snack option

Tips for Perfect Moong Dal Pakoda

Soaking Time: Soak the moong dal for at least 3-4 hours or overnight for best results. This softens the dal and makes grinding easier.

Batter Consistency: The batter should be thick but not too dry. Add water gradually while grinding to achieve the right texture.

Oil Temperature: Heat oil to medium-high before frying. If the oil is too hot, the pakodas will brown quickly but remain uncooked inside. If too low, they absorb excess oil and become greasy.

Frying in Batches: Fry pakodas in small batches to maintain oil temperature and ensure even cooking.

Serving: Serve immediately after frying for the best crispiness.

Crispy Moong Dal Pakoras made with spiced mung bean batter—perfect golden street food fritters for tea-time snacking, served hot with chutney or ketchup perfect for enjoying home theatre.