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PrintMOONG DAL PAKORA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Drain dal. Add 3 tablespoon water and blend with garlic-ginger to a slightly coarse paste.
- Roast coriander seeds and fennel seeds on a tawa for 2 minutes. Cool and grind coarsely.
- To the dal paste, add asafoetida, red chilli powder, salt, dry mango powder, pepper, chopped onion, green chillies green coriander leaves, crushed coriander and fennel seeds. Beat well to make it light.
- Heat oil in a kadhai, put batter with a teaspoon to form tiny balls in the oil and fry till crisp and light golden. To serve, refry in hot oil till crisp. Serve sprinkled with chat masala and green chutney.
INGREDIENTS
- 200 grams green moong dal-soak in water for 8 hours
- 8 flakes garlic-chopped
- 2" piece ginger-chopped
- 2 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 onion-finely chopped
- 3 green chillies - finely chopped
- A pinch of asafoetida
- 2 tablespoon green coriander leaves-chopped
- ½ teaspoon red chilli powder
- 1 ½ teaspoon salt
- ½ teaspoon dry mango powder
- ¼ teaspoon black pepper powder
- Peanut oil for frying
- Chat masala to sprinkle
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