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

Ingredients:

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

Method:

• 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.