Moong Dal Bhajiya (Pakora) Recipe

What could be better than steaming hot moong dal bhajiyas on a cool breezy evening? The moong dal bhajiyas are the perfect accompaniment to your evening tea, especially during the monsoon. Unlike our usual pakoras and bhajiyas, this does not include any vegetables. These taste best with raw mango and mint chutney. So without any further blabbering let’s get started with the recipe.

Ingredients:

• Moong dal- 1 cup
• Green chilli- 2 (chopped)
• Ginger- ½ inch (chopped)
• Asafoetida/hing- a pinch
• Black pepper- 1 tsp. (whole)
• Coriander seeds/sabut dhaniya- 1 tsp.
• Water-1/8 cup
• Salt to taste
• Oil for deep frying

Procedure:

1.  Soak the moong dal overnight or if you can also soak it for 4-5 hours.
2.  Drain the excess water and grind the dal in a grinder.
3.  Now add the chopped ginger, green chillies and asafoetida to the dal and blend it again.
4.  Now crush the black pepper and coriander seeds using a mortar-pestle.
5.  Now add the ground spices and salt to the dal and mix well.
6.  Whisk the batter for a few minutes as this will introduce some air in the batter.
7.  Heat oil in a kadhai for deep frying the bhajiyas. Once the oil is hot enough start dropping small balls of the batter in the hot oil.
8.  Cook the bhajiyas on a medium flame until golden brown in colour.
9.  Drain the bhajiyas on a paper towel so as to soak up the excess oil.
10.  Serve the bhajiyas hot with your favourite chutney or sauce.

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