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. The Moong Dal Pakoda, with its unique texture, is an all-time favourite ware 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.
|Yellow moong dal||1 Cup (16 tbs) (split yellow gram)|
|Chopped green chillies||1 Tablespoon|
|Coriander seeds||1 Teaspoon , coarsely ground (dhania)|
|Coarsely crushed black peppercorns||1/2 Teaspoon (kalimirch)|
|Oil||1 Cup (16 tbs) (For deep frying)|
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.