MOONG DAL PAKODA

Mr.SATYA SHYAM SAGAR (BCTCA 5th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.

INGREDIENTS:

• 300 gms Moong dal, hulled and split
• 5 ml Ghee
• 4 nos Green chillies, chopped
• 10 gms Ginger, chopped
• 2 gms Asafoetida
• 4 gms Turmeric powder
• 5 gms Red chili powder
• 5 gms Cumin powder
• 6 gms Black pepper corn, crushed
• 5 gms Coriander seeds, crushed
• 3 sprigs Coriander leaves, chopped
• 3 gms Ajwain
• 5 gms Salt
• 1 lit Oil, for deep frying

METHOD:

1. 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.
2. Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency.
3. Coarsely crush the black pepper and coriander seeds in a mortar-pestle and add these to the ground moong dal batter.
4. Add salt, ajwain seeds, all the powders and mix well.
5. Stir the batter vigorously for a few minutes as this helps in aerating the batter.

Frying Moong Dal Pakoda

1. Heat oil for deep frying in a kadai or pan.
2. Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
3. When the pakodas look light golden, turn over them gently and continue to fry.
4. You will have to flip the pakoras a couple of times for even cooking.
5. Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
6. Then place the moong dal bhajiya in a strainer to remove excess oil.
7. 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.