Moong dal pakoda recipe – Quick, crunchy and tasty pakora made with moong dal or skinned split green gram. Pakora or pakoda is one of the most enjoyed tea time snack in Indian sub continent. There are many kinds of pakoras made across India. Undoubtedly Onion pakoda is the king of pakoras. But there are so many more varieties that taste very delicious and are very flavorful.

These moong dal pakoda are one of them. These are extremely flavorful, crunchy and tasty. A generous sprinkle of chaat masala over these pakoras is what makes these the best.

These can be served alone with a cup of Masala tea or coffee. It can also be served with Green chutney or Schezwan sauce.

Preparation for moong dal pakora

1. Wash moong dal a few times until the water runs clear. Then soak it just for 60 minutes. If you like soft pakoda then soak for 2 hours.

2. Drain it and leave in colander for some time for the water to drain completely. There should be no dripping water left.

3. Next transfer it to the mixer jar along with red chilies. Use more for more spice. I used bydagi chilies which are less spicy.

4. Pulse this a few times to get a coarse mixture. If you like soft pakoras and not crunchy then you can blend to a smooth paste.

5. Transfer this to a mixing bowl.

6. Next add in sliced onions, ginger garlic paste and jeera.

7. Add garam masala and salt. Do not reduce the amount of ginger garlic paste and garam masala otherwise the pakoda will taste bland.

8. Next transfer chopped green chilies, coriander leaves and curry leaves. You can add mint leaves in place of curry leaves.

9. Mix everything well. The mixture must moist and not too dry. Check salt and add more if needed.

How to make moong dal pakora

10. Heat oil in a kadai. When it is hot, drop a small amount of batter to the oil. It will sink and then rise slowly without browning. This is the right temperature.

11. Drop bite sized portions of the moong dal mixture to the hot oil. Do not disturb them till they come up.

12. Keep stirring and fry on a medium high flame and not too high or too low. Moong dal pakodas turn hard if fried in low flame.

13. When they are golden and crisp remove them to a kitchen tissue. After making the first batch, you can adjust the texture of pakoras. If you want soft, then just sprinkle handful of water to the batter and mix.

14. Similarly fry all the pakoda in batches and transfer to a plate. Sprinkle a generous amount of chaat masala.

Serve moong dal pakoda hot or warm.

More Snack Recipes
Vegetable pakora
Dahi kabab
Bread pakora
Corn pakoda