Moong Aur Mooli ki Chaat
For The Yellow Moong Dal Pakodis
1 cup yellow moong dal (split yellow gram)
1 tsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 cup finely chopped onions
1 tsp ginger (adrak) paste
salt to taste
1/2 tsp fruit salt
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp of asafoetida (hing)
oil for deep-frying
For The Topping
1 1/2 cups whisked fresh curds (dahi)
6 tsp green chutney
12 tsp khajur imli ki chutney
12 tbsp grated white radish (mooli)
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling
black salt (sanchal) for sprinkling
chaat masala for sprinkling
salt for sprinkling
For the yellow moong dal pakodis
Clean, wash and soak the moong dal in enough hot water for 2 hours. Drain well.
Blend the drained moong dal in a mixer till smooth without using any water.
Transfer the moong dal mixture into a deep bowl, add the coriander, green chillies, onions, ginger and salt and mix well. Keep aside.
Make the tempering by heating the oil in a small pan and add the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture and mix well.
Sprinkle the fruit salt over the mixture and mix gently.
Heat the oil in a deep non-stick kadhai and fry spoonfuls of the mixture in hot oil, a few at a time, till the yellow moong dal pakodis are golden brown in colour from all the sides. (you will get approx. 30 pakodis).
Drain on absorbent paper and keep aside.
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