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Moong Dal Pakoda | Moong Dal Bhajiya | Moong Dal Vada
Moong Dal Pakoda also called Moong Dal Bhajiya or Moong Dal Vada are mildly spiced fried fritters made with yellow mung lentils, herbs and spices.
Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 30 mins
Servings: 3
Calories: 385 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
For soaking moong dal
- 1 cup moong dal (split and hulled mung lentils)
- 1.5 cups water or as required, for soaking moong lentils
More Ingredients
- 1 or 2 green chilies - chopped roughly or ½ to 1 teaspoon, chopped
- 1 inch ginger - chopped
- 1 pinch asafoetida (hing)
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- ⅛ cup water or as required, for grinding the lentils
- salt as required
- oil as required for deep frying or shallow frying
Instructions
Making moong pakoda batter
- In a bowl, soak moong dal in enough water for about 3 to 4 hours or overnight. Drain the water and add them to a grinder or blender.
- Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency. You can add some more water if required while grinding.
- Coarsely crush the black pepper and coriander seeds in a mortar-pestle.
- Add these to the ground moong dal batter. Add salt and mix well.
- Stir the batter vigorously for a few minutes as this helps in aerating the batter.
Cup of Yum
Frying moong dal pakoda
- Heat oil for deep frying in a kadai or pan.
- Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
- When the pakodas look light golden, turn over them gently and continue to fry.
- You will have to flip the pakoras a couple of times for even cooking.
- Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
- Then place the moong dal bhajiya on paper napkins to remove excess oil.
- Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato ketchup. You can serve it with any green chutney. They makes for a good evening snack accompanies with tea.
Notes
- A variation is to make these pakodas with split moong lentils with skin and also with the whole green moong beans. But keep in mind that the flavor, taste and texture will be slightly different due to the presence of the husks on these lentils.
- For a spicier taste in the pakoda, add some more green chilies.
- Ensure to stir the batter vigorously for some time. This helps to aerate the batter, resulting in softer and fluffier texture.
- You could use any neutral flavored oil with a high smoking point to deep fry. Sunflower or peanut oil could also be used for frying.
- This recipe can easily be halved or doubled or tripled to make for more servings.
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
46g
(15%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Sodium
559mg
(23%)
Potassium
40mg
(1%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
142IU
(3%)
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.1mg
Vitamin B6
0.01mg
Vitamin C
6mg
(7%)
Vitamin E
6mg
Vitamin K
3µg
Calcium
41mg
(4%)
Vitamin B9 (Folate)
1µg
Iron
3mg
(17%)
Magnesium
6mg
Phosphorus
6mg
Zinc
0.1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 559mg | 23% |
| Potassium | 40mg | 1% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 142IU | 3% |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.01mg | |
| Vitamin C | 6mg | 7% |
| Vitamin E | 6mg | |
| Vitamin K | 3µg | |
| Calcium | 41mg | 4% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 3mg | 17% |
| Magnesium | 6mg | 2% |
| Phosphorus | 6mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.