My Mom prepares different types of Dals (amti) with varied Lentils, but I had not known that these can be also used in any pakodas / bhajji / fritters (except the Medu vadas). So when The Foodie mentioned about Mung ke Pakode, I was quite amused. :-/
My First attempt was disaster as while grinding the soaked lentils we used quite a bit of water, later to thicken it we mixed Besan- but we were deprived of its original taste till I tried it over the weekend. ;;)
Hence, this post belongs to the Mung – Moong family. As mentioned here - The split bean is known as moong dal, which is green with the husk, and yellow when dehusked.
- Yellow Moong Dal: 1 and half cup
- Green Split Moong Dal: Half cup
- Green Chilies: 1-2 nos
- Red Chili powder: 1-2 tsp
- Turmeric powder: 1/2 tsp
- Fennel seeds (saunf): 1-2 tbsp
- Salt to taste
- Oil to Deep Fry
- Mix yellow and green dals, soakd it for 4-5 hours – I soaked overnight. (Normally Green Split Dal is not used, but I used, as the green skin gives crispiness)
- When done, remove all water from it (literally drain all water, as water thins the consistency) – then grind it coarsely. I preferred using Food Processor. (Avoid grinding to paste, if not thick its difficult to fry)
- Mix all other ingredients and grind again.
- When Done, Deep Fry them making small balls out of them, remove on a tissue when color changes to brown. (as small the balls the pakodas are easier to cook)
You can also mix ginger-garlic paste if required. Even Coarsely sliced Onion tastes cool with it.
Vokay ! So me sending these Pakodas to following Events :
- Sending this to Sia for her My Love affair with Legumes-Fifteenth Helping initiated by Susan of The Well Seasoned Cook
- These Pakodas along with Cheeku Choco Shake goes to Kid’s Delight hosted by Srivalli
- As Fritters are favorite Evening snack with Tea, sending this for Monthly Mingle hosted by Aparna and started by Meeta
- Posting this vegan dish to It's a vegan world - Indian hosted this month by Erbe in cucina an event started by Vaishali of Holy Cow