Every thing about MOONG DAL PAKODA ,moong dal pakoda recipe,
recipe for moong dal pakoda :
Moong dal pakoda are popular quick snack with minimal preparation and are very crunchy and delicious.Moong dal as such is very healthy, adds protein, fiber and nutrients packed to your snacking in a tasty crispy package. These lentil based fritters are best enjoyed hot with green chutney.
Moong dal pakoda is a healthy tea time snack adding ginger, cumin seeds that give a nice wonderful taste and aroma to the dish. Mung bean, also known as greenbean, moong, greengram, goldengram, and greensoy, is the seed of Vignaradiata which is native to Bangladesh, India, and Pakistan.
The split bean is known as moongdal,Pesara (Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindimoong. Mungbeans are mainly cultivated in India, China, Thailand, Philippines, Vietnam, Indonesia, Burma, and Bangladesh, but also in hot and dry regions of southern Europe and the southern USA.
In India and Bangladesh, they are grown during two seasons. They are generally eaten either whole (with or without skins) as beansprouts, or used to make the dessert "greenbeansoup". Mung batter is used to make crepes named pesarattu in Andhra Pradesh. Whole mungbeans are generally prepared from driedbeans by boiling until they are soft. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole moong dal (cherupayaru) is commonly boiled to make a dry preparation that is often had with rice gruel (kanji).
Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped off their outer coats to make mung dal. In Tamil Nadu and Andhra Pradesh, steamedwholebeans are seasoned with spices and grated coconut fresh grated coconut in a preparation called sundal.
This provides high quality proteinin a raw form that is rare in most Indian regional cuisines. To prepare theMoong dal pakoda, use the moong dal with the green skin on it. This would give a good texture and taste to the dish. Soak moong dal in water for an hour. Grind the moongdal along with ginger, cumin seeds and salt .
The mixture should be little coarse. Add chopped onions and crushed green chillies. Mix the chopped ingredients and curry leaves with the grinded paste. Heat oil in a pan and take a handful of the batter and drop them little by little using the tips of your hand. Deep fry them until golden brown and drain them in a paper towel, to remove excess oil. This is a common street food in Central India and as all street food very yummy too. It is served withfried green chillis and yogurt chutney. Whenever it rains these pakoda are prepared and served with a cup of green tea.
Soak moong dal for 1 hr, then blend to a corse.In a bowl add blended moong dal, onion, spring onions,salt, green chillis, curry leaves, coriander leaves, ginger chopped mix well.Take a pan add oil for frying, make small dumplings and add to oil.fry till golden brown colour.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: snack
My rating: 5 stars: ★★★★★ 1 review(s)
This can be made with any dal, lentil or pulses specially Black Eyed Peas. Whatever you are using you need to soak it in water. Some of them take longer to reconstitute but for moong dal half and hour is enough. If you soak it for longer time the skin would get peeled off. It’s a very healthy and nutritious snack for one and all.