Prepare time: 10 mins
Cook: 20 mins
Serves: 4 Persons


  • Moong dal: 1 cup
  • Fresh green chilli, finely chopped: 3-5 or as per personal preference
  • Rice flour: 2 tbsp, optional
  • Asafoetida, hing: ½ tsp
  • Ginger paste: 1 tsp
  • Turmeric powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Salt: 1 tsp
  • Water to soak
  • Oil to fry

Directions For Making Moong Daal Pakora

  1. Wash & clean moong dal in water carefully until water is running clear; about 3-5 times. Soak washed dal in 2 cups of water for 2 hours. If you are in hurry use warm water & soak for 30-40 mins.
  2. After soaking time drain water & make a coarse paste of moong dal in blender.
  3. Transfer the lentil paste in a large bowl.
  4. Add rest of the ingredients & spices excluding rice flour & oil and give it a good mix until everything incorporates.
  5. If your lentil paste seems watery only then add rice flour and mix again.
  6. Pour oil in a deep bottomed pan or wok & heat on medium flame. Once oil is moderately hot it’s time to fry pakoda.
  7. Follow this easy TRICK to make EVEN SIZED PAKODA. Take two spoons, dip one spoon in lentil paste & take out small amount of lentil paste, about a Ping-Pong ball. Now rotate the paste between two spoons to give it a shape of ball. After 2-3 rotation it will turn into a small round ball.
  8. Add lentil balls into hot oil one by one with help of a spoon until the surface of oil is covered with lentil balls. Do not overcrowd the pan, it will result uneven cooking.
  9. Cook Moong Dal pakoda for 5-8 mins on medium flame or until pakora are nicely golden brown and crispy.
  10. Remove Moong Bhajiya from oil with a slotted spoon & place on kitchen towels to absorb excess oil.
  11. Sprinkle some black salt on top & serve hot with Chai, Indian Milk Tea.

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