Moong Dal Karara: A Delightful Rajasthani Treat
Moong Dal Karara is a flavorful and crispy dish from Rajasthan, where golden brown moong dal pakodas are cooked in a creamy, spiced gravy. This dish is perfect for lunch and pairs wonderfully with Rajasthani Khooba Roti or a fresh salad. A combination of crunchy, soft pakoras and a rich, tangy gravy makes this dish a memorable meal.
This recipe calls for yellow moong dal (split), a handful of fresh coriander leaves, green chilies, and a variety of spices like cumin seeds, garam masala, and black cardamom, adding layers of flavor to the dish. Traditionally prepared in a wok or heavy pan, the pakoras are shallow-fried, giving them a crispy texture that contrasts beautifully with the smooth, flavorful gravy.
Here’s how you can recreate this delicious Moong Dal Karara Recipe in your own kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (split) | 3/4 cup |
| Green Chilies | 2 |
| Ginger (chopped) | 1/2 inch |
| Fresh Coriander Leaves (chopped) | A handful |
| Salt | To taste |
| Enos Fruit Salt | 1/2 teaspoon |
| Sunflower Oil (for frying) | As required |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Cinnamon Stick | 1 inch |
| Black Cardamom (Badi Elaichi) | 1 |
| Ginger (finely chopped) | 1 inch |
| Green Chilies (chopped) | 2 |
| Curd (Dahi / Yogurt) | 1 cup |
| Coriander Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fresh Coriander Leaves (for garnish) | A few sprigs |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions
1. Prepare the Moong Dal Pakoras
- Begin by soaking the yellow moong dal in water for 4-5 hours to soften. After soaking, drain the water and transfer the moong dal into a mixer grinder.
- Add green chilies, ginger, salt, and Enos fruit salt to the dal and grind them into a coarse paste.
- Transfer the ground mixture into a large mixing bowl and add freshly chopped coriander leaves.
- Using a whisk, vigorously beat the mixture for 3-4 minutes. This will help the batter fluff up and ensure that the pakoras turn out light and crispy on the outside, with a soft texture inside.
2. Fry the Moong Dal Pakoras
- Heat a paniyaram pan (or a shallow frying pan) on medium heat. Add a little sunflower oil to each cavity or around the edges of the pan.
- Drop a teaspoon of the moong dal batter into each cavity of the pan. Cook on medium heat, flipping the pakoras gently, until they are golden brown on both sides.
- Once they are crispy and golden, remove them from the pan and place them on absorbent paper to drain any excess oil.
- Set the pakoras aside, but keep about two tablespoons of the moong dal batter aside for the gravy.
3. Make the Gravy
- In a wok or heavy-bottomed pan, heat a little oil. Once the oil is hot, add asafoetida (hing) and cumin seeds. Let them crackle for a few seconds, releasing their aroma.
- Next, add the cinnamon stick and black cardamom (badi elaichi). Let them release their fragrances as well.
- Once the spices have released their aromas, add the turmeric powder, coriander powder, garam masala powder, and red chili powder. Stir well and sauté for a minute, adding a tablespoon of water if the spices start to stick to the bottom of the pan.
- Now, add the reserved moong dal batter (mixed with about 500 ml of water) to the pan. Stir well to avoid any lumps from forming.
- Whisk the curd (yogurt) and add it to the batter mixture, stirring constantly. Allow the mixture to come to a brisk boil. This will help it thicken and form a smooth texture.
- Once the gravy is smooth and boiling, reduce the heat to a simmer and gently add the crispy moong dal pakoras to the gravy. Let them soak in the gravy for 2 minutes to absorb the flavors.
- Taste and adjust the salt as needed, then turn off the heat.
4. Garnish and Serve
- Transfer the Moong Dal Karara to a serving bowl. Garnish with fresh coriander leaves for a burst of freshness.
- Serve the Moong Dal Karara hot with Rajasthani Khooba Roti, a refreshing Carrot Cucumber Tomato Salad with Lemon and Coriander, and a side of Aam Ka Achaar (mango pickle) for a complete and authentic Rajasthani meal.
Tips for a Perfect Moong Dal Karara:
-
Whisking the batter: Whisking the moong dal batter well is crucial for making light and crispy pakoras. The air incorporated into the batter will give the pakoras their signature texture.
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Frying temperature: Ensure that the frying oil is at medium heat. If the oil is too hot, the pakoras will burn on the outside but remain raw inside. If the oil is too cold, they will absorb excess oil and become greasy.
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Gravy consistency: The gravy should be smooth and slightly thick. Adjust the water content if you prefer a thinner or thicker gravy.
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Spice level: Adjust the amount of green chilies and red chili powder according to your spice tolerance. You can make the dish milder or spicier based on your preference.
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Moong dal soaking time: Soaking the moong dal for the recommended 4-5 hours is important to ensure the dal softens enough to be ground into a smooth paste for the pakoras.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250 kcal |
| Protein | ~10 g |
| Carbohydrates | ~30 g |
| Fiber | ~7 g |
| Fat | ~12 g |
| Saturated Fat | ~1.5 g |
| Cholesterol | 0 mg |
| Sodium | ~200 mg |
| Vitamin A | ~15% of daily value |
| Vitamin C | ~10% of daily value |
| Calcium | ~5% of daily value |
| Iron | ~15% of daily value |
Conclusion
Moong Dal Karara is a perfect representation of Rajasthani cuisine, with its balance of flavors, textures, and aromas. The crispy moong dal pakoras soaking in a spiced yogurt gravy create a dish that’s both comforting and satisfying. The addition of fresh coriander and tangy curd enhances the flavor profile, making this dish a treat for all your senses.
Enjoy this Moong Dal Karara with traditional Rajasthani breads like Khooba Roti, or pair it with a side salad for a well-rounded meal. Whether you’re cooking for a special occasion or just a casual lunch, this recipe will leave your guests craving for more. Happy cooking!
