पीली मूंग दाल और उड़द दाल के पकौड़े | Yellow Moong and Urad Dal Pakoda by Tarla Dalal

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Yellow Moong and Urad Dal Pakoda

These unique pakodas have a very different mouth-feel and a perfect flavour! They are not crisp like the conventional pakodas but interestingly soft. A combination of spices, ginger and green chillies is worked into the batter to give the Yellow Moong and Urad Dal PakodaYellow Moong and Urad Dal Pakodas an appetizing flavour. Serve with Coconut Chutney on a rainy day and watch them being wiped off the plate within minutes! Make sure you soak the dals for the required time, as mentioned in the recipe. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour.

Soaking Time : 3 hours.
Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Serves 6.

Yellow Moong and Urad Dal Pakoda
1/2 cup yellow moong dal (split yellow gram)
1/2 cup urad dal (split black lentils)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/4 tsp coarsely crushed cumin seeds (jeera)
1/2 tsp coarsely crushed freshly ground black pepper (kalimirch)
2 tbsp chopped curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp besan (bengal gram flour)
oil for deep-frying

For Serving With Yellow Moong and Urad Dal Pakoda
coconut chutney

For yellow moong and urad dal pakoda
1. To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well.
2. Blend in a mixer till coarse using ½ cup of water.
3. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
4. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry, a few pakodas at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
5. Serve the yellow moong and urad dal pakoda immediately with coconut chutney.