Wednesday, October 3, 2012

Healthy Moong-Daal pakoda

I have learned this dish from my mother –in-law. I simply loved it. During rains, tea with pakado is yummy-yummy during evenings and can be really filling breakfast in the morning. Also, this can be had with tomato ketchup or chutney.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings


250 gms moong daal (Split green gram soaked overnight)
1 pinch asafoetida (hing)
1/2 tsp turmeric powder
2 small onions finely chopped (optional)
1 tsp ginger paste
5-6 green chillies finely chopped
2 tbsp dhaniya jeera (cumin seeds-coriander) powder
Oil for frying
salt to taste
Water as needed

  • Remove the skin of moong daal by running water over it. Grind in a mixer. It should not be a fine paste, as the daal should be broken into small chunks. Do not add too much of water. The batter should be almost dry
  • Add asafoetida, turmeric powder, salt, ginger paste, chillies, onion dhaniya jeera powder to the batter.
  • Wash moong daal and palak to the above mixture.
  • Heat oil in a kadai or a pan.
  • Add 1 tsp of hot oil to the batter and mix well. This will make pakoda crunchy.
  • Stir fry  pakoda in the kadai till golden brown.
  • Serve hot.

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