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Sunday, August 25, 2019
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Appetisers

Moong Dal Pakoda

By Chef Harpal Singh Sokhi, 28 Apr, 2017
  • Moong Dal Pakoda

Moong Dal Pakoda By Chef Harpal Sokhi

 

Ingredients 

 

2 cups soaked yellow lentils (moong dal) 

1 small onion, chopped 
1 tsp ginger, chopped 

3-4 green chillies

1 tsp cumin seeds 

½ tsp red chilli powder 

1 tsp turmeric 

Salt to taste

¼ tsp asafoetida (hing) 

2 tbsps coriander, chopped 

Oil for deep-frying
 

For ginger tomato chutney:
 

½ tsp asafoetida
1½ tbsp ginger, chopped 
5 dried red chillies
3 medium tomatoes, roughly chopped 
Salt to taste 
1 tbsp coriander powder 
1 tsp red chilli powder 
Juice of ½ a lemon 

For the tempering:
1 tsp mustard seeds 
A pinch of asafoetida 
1 tsp whole black gram (urad dal)
5-6 curry leaves 

 
 
Preparation
First coarsely grind the soaked yellow lentils. Now add chopped onion, ginger, cumin seeds, red chilli powder, turmeric, salt, asafoetida, and chopped coriander. Mix all the ingredients together and deep-fry until light golden brown.

Remove the pakodas and press it with your hands or spoon and reheat oil on a high temperature. Deep-fry the pakodas again for extra crispiness and until golden brown, keep it aside.

For the tomato and ginger chutney, heat oil in a pan and add asafoetida, chopped ginger, dried red chillies, tomatoes, and salt, mix it nicely. Add coriander powder and red chilli powder and cook it until the tomato turns pulpy.

Remove the mixture in a bowl and let it cool. Then grind it to a paste.

For tempering of the chutney, heat oil in a pan and add mustard seeds, asafoetida, and whole black gram, and let it crackle. Then transfer the tomato and ginger paste.

Lastly add curry leaves, and lemon juice and serve it hot with pakodas.
 

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