Moong dal pakode

MOONG DAL PAKODE (baarish ka anand)

So, monsoons have arrived well before the expected date and guess what, I love to enjoy it with hot pakodas along with garmagaram adrak chai (most of you will do the same, right?), sitting in the balcony on Sunday morning when it’s raining heavily outside (At least for half an hour, I won’t think about Monday…gosh)…So let’s celebrate this season wid this treat….I know, I know…this is a deep fried snack, but it’s ok …one hour session in gym/park will compensate this….so, don’t think much, just try it out…

SERVES: 4

INGREDIENTS:

1.5 cup Dhuli (without outer cover) Moong dal (green gram)

1 big onion (finely chopped)

½ tb Zeera (cumin)

1 pinch heeng (Asafoetida)

3-4 green chilli

2 tb coriander leaves (finely diced)

½ tb garam masala

½ tb ginger (finely chopped)

Salt (according to taste)

1 cup mustard oil (to fry) (trust me, it tastes best in mustard oil)

PREPARATION:

Wash and soak moong dal for 5-6 hours (you can soak it on Saturday night so that you can have it as Sunday breakfast).

Grind the dal (not very fine, let it be coarse).

Add all the ingredients except mustard oil.

Mix the batter with your hands. Add water only if required. We don’t want a runny paste. Keep the consistency somewhat thick so that it can be dropped in oil. More you beat the batter, more fluffy and light it will become. So, beat well.

Now, heat oil in a kadhai. Check whether oil is hot enough by dropping a drop of batter in it, if it sizzles and come on the top, then it’s perfectly ok to start making pakoris.

Using your hands, drop the batter in the oil making small pakodis (see the photo, mine is not a perfect ball. But it all tastes the same....). Deep fry on both sides on medium heat. If the flame is high, all through, then maybe it will not cook well inside.

Take out and drain on a tissue paper.

SERVING SUGGESTION:

Serve with hari chutney (Click here for the recipe) and hot adrak vali chai.

So, how are you planning to celebrate this monsoon season…..please share..