Skip Aloo-Pyaz This Evening, Try These Crispy Moong Dal Pakoras Instead

Swap out the usual potato or onion pakoras for crispy moong dal fritters this evening, a snack that is packed with protein, easy to digest, and tastes just as good with tea.

When the evening craving for something hot and crunchy with tea kicks in, moong dal pakoras make an excellent choice. Most households default to potato or onion fritters for their evening snack, but once you try this crispy moong dal version, the old favourites may start to feel dull in comparison. Besides being incredibly tasty, this dish is easy to digest and is considered a rich source of protein. Here is the complete, simple method to make it at home.

Ingredients You Will Need
Start with 1 cup of washed or skinned moong dal, soaked in water for 3-4 hours. You will also need 2-3 finely chopped green chillies, a 1-inch piece of grated ginger, and half a cup of finely chopped coriander leaves. For tempering and flavour, the recipe calls for 1 teaspoon of whole coriander seeds, half a teaspoon of fennel seeds, a quarter teaspoon of asafoetida, half a teaspoon of red chilli powder, and half a teaspoon of dry mango powder or chaat masala. Salt to taste and oil for frying complete the list.

How To Prepare The Batter
First, drain the soaked moong dal thoroughly, removing all the water. Set aside about 2 teaspoons of the whole soaked dal, which helps give the pakoras a bit of texture later. Grind the rest of the dal in a mixer without adding any water, keeping the paste coarse rather than fine. Mix in the reserved whole dal, chopped green chillies, grated ginger, and coriander leaves into the ground dal.

Next, add the crushed whole coriander seeds, fennel seeds, asafoetida, red chilli powder, dry mango powder, and salt, and combine everything well. Whisk this batter vigorously for about 2 to 3 minutes. This step traps air in the mixture, which is what makes the pakoras soft on the inside and extra crispy on the outside once fried.

The Right Way To Fry Them
Heat oil in a kadhai over medium flame. Once the oil reaches the right temperature, drop small portions of the batter into it using your hand or a spoon. Fry on a medium-low flame, turning occasionally, until the pakoras turn golden and crisp. Avoid keeping the flame too high, as that can burn the outside while leaving the inside undercooked. Once fried through, remove the pakoras onto a plate.

Serving Suggestion
Serve the hot, crispy moong dal pakoras with fresh green coriander chutney. Paired with a cup of tea, this dish could quickly become a new favourite evening snack at home.

What this means for you
For home cooks: This recipe offers a lighter, protein-rich alternative to the usual potato or onion pakoras for anyone looking to switch up their evening tea-time snack.

Questions & Answers

1. How long should the moong dal be soaked before making pakoras?
The moong dal should be soaked in water for 3-4 hours so it can be ground easily.

2. What is the trick to making the pakoras crispy?
Whisking the ground dal batter with the spices for 2-3 minutes traps air inside it, which makes the pakoras crisp outside and soft inside.

3. Are moong dal pakoras a good source of protein?
Yes, moong dal is considered an excellent source of protein and is also easy to digest.

4. What should be kept in mind while frying the pakoras?
The oil should be kept on a medium-low flame, since a high flame can burn the pakoras outside while leaving them undercooked inside.

5. What should these pakoras be served with?
They can be served hot with green coriander chutney and a cup of tea.

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