Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (soaked for 2 hours) | 1 cup |
| Fresh Spinach (finely chopped) | 1 cup |
| Onion (finely chopped) | 1 medium |
| Green Chili (finely chopped) | 1 medium |
| Celery | 1 teaspoon |
| Coriander Seeds (ground) | 1 tablespoon |
| Red Chili Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| Oil for frying | As needed |
Instructions
-
Prepare the Moong Dal
Begin by rinsing the green moong dal thoroughly. Soak it in water for about 2 hours. Once soaked, drain the dal and transfer it to a blender or food processor. Grind the dal into a smooth batter. Set this mixture aside in a bowl. -
Whisk the Batter
Using a whisk, beat the dal batter for a minute or so. This will help incorporate air into the mixture, giving the pakodas a light and fluffy texture when fried. -
Add Vegetables and Spices
To the beaten dal mixture, add finely chopped spinach, onion, green chili, and celery. Now, sprinkle in the ground coriander seeds, red chili powder, garam masala powder, turmeric powder, cumin powder, and salt. Mix all the ingredients together until well combined. -
Heat the Oil
In a frying pan or kadhai, heat oil over medium heat. You’ll need enough oil to deep fry the pakodas, but not so much that they float completely. Test the oil by dropping a small amount of batter into the pan—if it sizzles and rises to the top immediately, the oil is ready for frying. -
Fry the Pakodas
Using a spoon or your hands, drop small portions of the batter into the hot oil. Fry the pakodas in batches, being careful not to overcrowd the pan. Allow them to cook for about 2 minutes on one side before flipping them over to fry the other side. Fry until the pakodas turn golden brown and crispy. -
Drain Excess Oil
Once the pakodas are crisp and golden, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to absorb any excess oil. -
Serve
Serve these delicious, crispy Palak and Moong Dal Pakodas hot with a side of tangy tamarind chutney or spicy masala chai for a perfect evening snack.
Serving Suggestions:
Enjoy these crunchy pakodas as a snack or appetizer. They’re best served warm with a refreshing dip like tamarind chutney or mint yogurt. Pair them with masala chai to enhance the flavors and enjoy a delightful North Indian snack experience!
This Palak and Moong Dal Pakoda recipe is the perfect combination of healthy ingredients and rich flavors. It’s packed with plant-based protein from the moong dal and enriched with the goodness of fresh spinach, making it an excellent choice for a wholesome vegetarian snack. Whether you’re serving them at a family gathering or enjoying them on a quiet evening, these pakodas will surely be a hit!