🌟 Moong Dal Pakora Recipe – Crispy Indian Lentil Fritters

Moong Dal Pakora (also called Moong Dal Bhajiya or Moong Dal Fritters) is a popular Indian street food snack made with split yellow moong dal, fresh herbs, spices, and deep-fried to golden perfection. These crispy fritters are perfect for tea-time snacks, rainy-day treats, or party appetizers.

This recipe is vegan, protein-rich, and full of authentic Indian flavors. When served with green chutney or tamarind chutney, it becomes an irresistible snack that’s enjoyed all over India.

🛒 Ingredients for Moong Dal Pakora (Serves 4–5)

Main Ingredients:

• Split yellow moong dal – 1 cup

• Water – for soaking

• Green chilies – 2, chopped

• Fresh coriander leaves – 2 tbsp, finely chopped

• Ginger – 1-inch piece, grated

• Carom seeds (ajwain) – ½ tsp

• Cumin seeds – ½ tsp

• Asafoetida (hing) – a pinch

• Turmeric powder – ¼ tsp

• Red chili powder – ½ tsp

• Salt – to taste

• Oil – for deep frying

🍳 Step-by-Step Preparation – Moong Dal Pakora Recipe

Step 1 – Soak the Moong Dal

1. Wash split yellow moong dal 2–3 times until the water runs clear.

2. Soak in enough water for 3–4 hours. This softens the dal for easy grinding.

Step 2 – Grind the Batter

1. Drain the soaked dal completely.

2. Add it to a blender along with green chilies and ginger.

3. Grind into a coarse paste without adding too much water (just 1–2 tbsp if needed).

4. Transfer to a bowl.

Step 3 – Season the Batter

1. Add carom seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, chopped coriander, and salt.

2. Whisk the batter for 2–3 minutes to incorporate air for fluffier pakoras.

Step 4 – Heat the Oil

1. Heat oil in a deep frying pan or kadhai over medium heat.

2. Test the oil by dropping a small amount of batter – it should rise to the surface quickly but not burn.

Step 5 – Fry the Pakoras

1. Using a spoon or your fingers, drop small portions of batter into the hot oil.

2. Fry in batches without overcrowding the pan.

3. Turn occasionally and fry until golden brown and crisp on all sides.

4. Remove with a slotted spoon and drain on paper towels.

Step 6 – Serve

• Serve hot with green chutney, tamarind chutney, or ketchup.

• Pair with masala chai for the perfect rainy-day snack.

🍛 Serving Suggestions

• Evening Tea Snack: Pair with hot ginger chai or masala tea.

• Party Starter: Serve with a platter of chutneys and dips.

• Festive Treat: Prepare during Holi, Diwali, Ramadan, or Navratri.

• Monsoon Special: Enjoy while watching rain with friends and family.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Moong Dal Pakoras

• Don’t Over-Grind: Keep the batter coarse for a better texture.

• No Onion Version: This recipe is already onion-free, perfect for fasting or religious days.

• For Extra Crispiness: Add 1 tsp rice flour to the batter.

• Oil Temperature: Medium heat is best—too hot will burn the outside, too low will make pakoras oily.

• Serving Fresh: Pakoras taste best when served immediately.

🌟 Why This Recipe Works

• Crispy & Light: Perfect texture without being greasy.

• Protein-Packed: Moong dal provides plant-based protein.

• Easy & Quick: Ready in under 30 minutes after soaking.

• Versatile: Works as a snack, party starter, or festive treat.

📍 Location & Origin

• Cuisine: Indian

• Region: Popular in North India, Gujarat, Rajasthan, and Maharashtra

• Best Served With: Masala chai, green chutney, tamarind chutney

Background:
Moong Dal Pakora is a beloved street food snack sold at tea stalls, fairs, and festive gatherings. In North India, it’s often made during the rainy season or winter evenings, while in Gujarat, it’s part of the farsan platter. This snack is also prepared for Holi, Diwali, and Ramadan iftar feasts.

Interesting Facts :-
This Moong Dal Pakora Recipe is an evergreen Indian snack that’s crispy on the outside, soft inside, and bursting with flavors of fresh herbs and spices. Whether it’s the monsoon season, a festive celebration, or a casual tea break, these pakoras will win everyone’s heart.