Moong Dal Pakoda with Coriander Mint Chutney

Instructions

1. 1

   Soak and Drain the Dal (2 hours 5 minutes)

   • Rinse the yellow moong dal under cold running water until the water runs clear.
   • Place the dal in a large bowl and cover with ample water. Let it soak for 2 to 3 hours. Do not over-soak.
   • After soaking, drain the dal completely using a fine-mesh sieve or colander. Shake it well to remove as much water as possible.
2. 2

   Grind the Dal (5 minutes)

   • Transfer the drained dal to a grinder or food processor.
   • Grind it into a coarse, thick paste without adding any water. The texture is key for crispy pakodas.
   • If the grinder struggles, you may add 1 tablespoon of water at a time, but use as little as possible.
3. 3

   Prepare the Batter (5 minutes)

   • Scrape the dal paste into a mixing bowl.
   • Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add the spices: hing, ajwain (crush it between your palms first), red chili powder, turmeric powder, and salt. Add the optional rice flour for extra crispiness.
   • Mix everything thoroughly with a spoon or your hands until well combined.
   • Vigorously whisk the batter for 2-3 minutes. This incorporates air, making the pakodas light and fluffy inside.
4. 4

   Deep Fry the Pakodas (15-20 minutes)

   • Heat the oil in a kadai or deep pan over medium-high heat. The ideal temperature is 175-180°C (350-360°F).
   • To test the oil, drop a tiny amount of batter into it. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
   • Reduce the heat to medium. Carefully drop tablespoon-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for about 4-5 minutes, turning occasionally, until the pakodas are deep golden brown and crisp on all sides.
   • Using a slotted spoon, remove the pakodas from the oil, letting the excess oil drip back into the pan.
5. 5

   Serve Hot (2 minutes)

   • Place the fried pakodas on a plate lined with paper towels to absorb any residual oil.
   • Serve immediately while they are hot and crispy with mint-coriander chutney, tamarind chutney, or tomato ketchup.