Moong Dal Bhajiya/Mung Dal Pakoras taste amazing ,you can serve them with green chutney or sauce .I love using them in my kadhi as well especially when i make them with split green mung dal i save some for dahi kadhi. The weather here in Mumbai is simply amazing and it calls for a nice cup of chai/coffe and some hot pakoras /bhajia then why delay go ahead and soak some mung/moong dal to make these super yummy crispy Mung Dal Bhaji/Moong Dal Bhajiyas.
Ingredients
1 cup yellow moong/ mung dal
3 geen chillies chopped fine
1 inch ginger minced
1 big onion chopped
1/2 tsp fennel seeds
8 to 10 peppercorns
1, 1/2 tsp coriander seeds
2 to 3 tbsp coriander leaves
Salt to taste
Oil to fry
Method
- Wash and soak the mung dal for 3 to 4 hours.
- Drain water and Grind to a coarse paste without adding any water .
- Coarsely crush pepper ,coriander and fennel seeds.
- Empty the paste in a bowl to it add ginger, onion ,chillies, coriander and crushed pepper and coriander seeds.
- Add salt ,now mix well with a spoon
- Mix it well so that it turns light and fluffy.
- Heat oil to deep fry.
- Once hot drop in the batter using spoon.
- Fry till golden brown over med flame in 3 to 4 batches
- Using preforated spoon/ spatula remove them on a plate lined with kitchen towel/tissue to drain excess oil.
- Serve with green chutney or sauce.
Notes
you may add garlic too i prefer adding ginger alone
you could use split green mung as well .
adding fennel seeds gives a nice flavour and taste,you can skip if you want.
mix the batter well with a spoon or hand whisk for 5 to 6 minutes,this ensures the batter is fluffy and no baking soda is needed.
do not fry in very hot oila nf high flame ,once the oil is hot enogh reduce the flame to med and fry.
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