If you want to prepare something spicy and delicious at home during the rainy season, moong dal magodas are a fantastic choice to consider. When it is raining heavily outside and you have a hot cup of tea in one hand along with piping hot magodas, the joy of the weather doubles instantly. Making them is remarkably simple, and you do not need a wide array of exotic ingredients for the preparation. Delicious magodas can be easily whipped up using just a few common spices already present in your kitchen pantry.
The process of making these magodas begins with soaking the lentils properly. First, take a bowl of washed or split moong dal with skins. Clean the lentils thoroughly and wash them with water to remove any impurities. Soak them in water overnight or for at least five to six hours. Once the lentils have expanded and soaked up enough water, drain out all the excess liquid. If you are short on time, the lentils can also be soaked for about three to four hours before proceeding with the rest of the recipe.
After soaking, the next step involves grinding the lentils into a coarse paste. Put the soaked lentils into a mixer and grind them coarsely. It is important to remember not to grind the dal into a very smooth paste, because magodas made from coarsely ground lentils turn out much crispier and tastier. Add only a minimal amount of water while grinding if absolutely necessary. Transfer the prepared lentil paste into a large mixing bowl and whip it thoroughly using your hands or a spoon so that the mixture becomes slightly light and fluffy.
To enhance the flavor profile of the lentil batter, mix in finely chopped green chilies, ginger, fresh cilantro, and finely chopped onions. Along with these, add salt according to your taste, red chili powder, a little cumin, and a pinch of asafoetida. If you prefer a tangier taste, a small amount of ajwain or chaat masala can also be incorporated into the bowl. Mix all these ingredients thoroughly into the lentil batter so that the spices are distributed evenly across every single bite of the magoda.
Whipping the batter thoroughly is the secret to making magodas that are crispy on the outside and soft on the inside. Beat the mixture vigorously by hand for about four to five minutes. This process introduces air into the batter, ensuring that the fried magodas remain soft on the inside. After preparing the batter, let it rest covered for a few minutes. During this downtime, you can prepare green coriander and mint chutney or a sweet tamarind chutney to serve alongside the hot snacks.
Recipe expert Samiksha Kesharwani explained that you should pour adequate oil into a kadhai and heat it over medium flame. The oil must not become excessively hot, otherwise the magodas will quickly turn red on the outside while remaining uncooked from the inside. To test the oil temperature, drop a tiny speck of the lentil batter into the oil. If it slowly floats to the surface and begins to sizzle, the oil is at the right temperature for frying the magodas.
Now, take small portions of the lentil batter with your hands and drop them carefully into the hot oil. Do not overcrowd the kadhai by putting too many magodas at once, as this can drop the oil temperature and prevent the snacks from turning crispy. Fry them on medium flame by turning them over gently until they turn golden brown and crunchy. Once the magodas achieve a light golden hue, take them out of the kadhai.
Transfer the fried magodas onto a plate lined with a tissue paper so that any excess oil is absorbed. Now you can serve them piping hot with green chutney, sweet tamarind chutney, or simple tomato ketchup. If desired, sprinkle a little chaat masala and freshly chopped coriander on top to elevate the flavor even further. During the rainy season, enjoying homemade moong dal magodas alongside a cup of hot tea offers an exceptionally wonderful experience.
