Moong Dal Karara Recipe
Description:
Moong Dal Karara is a delightful Rajasthani dish featuring crispy moong dal pakoras served in a tangy, yogurt-based gravy, reminiscent of kadi pakoda. The moong dal pakoras are made by frying them in a paniyaram pan until golden and crunchy, then simmered in a flavorful gravy, enriched with aromatic spices. A perfect blend of ginger, green chilies, and everyday spices transforms this vegetarian dish into an irresistible comfort meal, ideal for a wholesome lunch. The dish is light yet filling, with the crispy pakoras providing a delightful texture contrast to the creamy gravy.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients:
For the Moong Dal Pakoras:
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 3/4 cup |
| Green Chillies | 2 |
| Ginger (chopped) | 1/2 inch |
| Coriander (Dhania) Leaves | Handful |
| Salt | To taste |
| Enos Fruit Salt | 1/2 teaspoon |
| Oil | For frying pakoras |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Black Cardamom (Badi Elaichi) | 1 |
| Ginger (finely chopped) | 1 inch |
| Green Chillies (chopped) | 2 |
| Curd (Dahi / Yogurt) | 1 cup |
| Coriander (Dhania) Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves | For garnish |
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Instructions:
-
Soak the Moong Dal: Start by soaking the yellow moong dal in water for about 4 to 5 hours. Once soaked, drain the water thoroughly.
-
Prepare the Pakora Batter: Transfer the soaked moong dal into a mixer grinder. Add the chopped green chillies, ginger, salt, and Enos fruit salt to the dal. Grind the mixture into a coarse paste, ensuring that itโs not too smooth.
-
Fluff the Mixture: Pour the ground dal mixture into a large mixing bowl. Add the chopped coriander leaves to the batter. Whisk the mixture vigorously for about 3 to 4 minutes. This step helps to aerate the batter, giving the pakoras a light, fluffy texture while remaining crisp on the outside and soft on the inside once fried.
-
Fry the Pakoras: Heat oil in a paniyaram pan over medium heat. Spoon small portions of the batter into the pan and fry the pakoras until they are golden brown and crispy on the outside. You can fry the pakoras in batches to avoid overcrowding the pan. Once fried, remove them from the oil and set them aside on a paper towel to drain excess oil.
-
Prepare the Gravy: In a separate pan, heat a little oil over medium heat. Add the cumin seeds, asafoetida (hing), cinnamon stick, and black cardamom. Let the spices sizzle for a few seconds until fragrant.
-
Cook the Gravy Base: Add the finely chopped ginger and green chillies to the pan, sautรฉing them for another minute. Once the spices and ginger release their aroma, lower the heat and add the yogurt (curd). Stir the yogurt gently to combine with the spices.
-
Season the Gravy: Add the coriander powder, red chili powder, and garam masala powder to the curd mixture. Stir well, letting the spices infuse the gravy for a few minutes.
-
Simmer the Pakoras in the Gravy: Once the gravy is well-seasoned, gently add the fried moong dal pakoras into the gravy. Allow the pakoras to simmer in the gravy for about 5-7 minutes, so they absorb the flavors and soften slightly.
-
Garnish and Serve: Once the pakoras have soaked up the delicious gravy, garnish the dish with freshly chopped coriander leaves. Serve Moong Dal Karara hot with steamed rice or your favorite flatbread.
Serving Suggestions:
Moong Dal Karara is best enjoyed with steamed basmati rice or soft chapatis, making it an ideal choice for a comforting lunch or dinner. The crunchy pakoras combined with the creamy, spiced gravy make for an irresistible dish that will tantalize your taste buds.
Tips:
- Ensure the moong dal paste is not too smooth; a coarse texture helps in creating crisp pakoras.
- Whisking the batter well is essential for achieving the light, airy texture of the pakoras.
- If you don’t have a paniyaram pan, you can deep fry the pakoras in regular oil, but frying them in a paniyaram pan gives them a more even texture.
- You can adjust the spiciness of the dish by adding more or fewer green chilies, according to your preference.
Enjoy this flavorful Rajasthani delight as part of your next meal, and indulge in the unique blend of crispy pakoras and creamy, spicy gravy!
