Video Tutorial
Video Chapters
Instructions
Ingredients Preparation
Begin by soaking the moong dal. If you're short on time, soaking in hot water for 30 minutes works perfectly. Ensure you have your fresh spices, yogurt, and aromatic ingredients (as per mentioned) ready to go.
Moong Dal Batter Recipe
Grind the soaked dal with green chili and ginger into a coarse paste. Crucial Tip: Add salt, hing (asafoetida), and fresh coriander, then whip the batter vigorously until it turns pale and fluffy. This aeration is the secret to soft pakodas.
Masala Preparation
Prepare a tomato-based puree using fresh tomatoes, ginger, and green chilies. This creates the base for your rich, restaurant-style gravy.
Final Preparation of Moong Dal Pakode
Sautรฉ your whole spices in a little oil. Add the tomato puree and dry spices, cooking until the oil separates. Stir in the yogurt (on low heat to prevent curdling) and add water to form the curry. Finally, drop spoonfuls of the prepared dal batter directly into the boiling gravyโthis eliminates the need for deep frying, making it healthier and easier to manage.
Serving & Taste Review
The final dish looks visually appealing and rich, despite being made without onions or garlic.
The pakodas are described as extremely soft and succulent, having absorbed the flavors of the gravy while simmering.
The curry pairs exceptionally well with roti, parantha, or steamed rice, with the host specifically noting that it tastes wonderful when served with rice.