There’s something magical about a rainy evening, a steaming cup of Chai, and a plate full of hot, crunchy Moong Dal Pakora. Also known as Moong Dal Pakoda, Moong Dal Bhajiya, or Ladoo Pethi in some regions, these golden fritters are the definition of comfort food in Pakistan and India.

Unlike traditional Besan (gram flour) pakoras, Moong Dal Pakoras have a unique light texture and a superior crunch that stays fresh longer. If you’re looking for a foolproof recipe to get that restaurant-style “kurkura” (crunchy) finish at home, you’ve come to the right place!

Why You’ll Love These Moong Dal Pakoras

• Gluten-Free & Plant-Based: Naturally healthy and packed with protein.
• Superior Crunch: The coarse lentil paste creates a texture that Besan can’t match.
• Simple Ingredients: Everything you need is already in your desi pantry.

आपको आवश्यक सामग्री

To make the perfect batch of Moong Dal Pakora, you will need:

• Yellow Moong Dal: 1 cup (soaked for at least 2 hours)
• Onions: 1 medium, finely sliced (adds sweetness and moisture)
• Green Chilies: 2-3, finely chopped (adjust to your spice level)
• Ginger-Garlic Paste: 1 tablespoon (fresh is best!)
• Fresh Coriander: A handful, chopped
• Spices: 1 tsp Cumin seeds (Zeera), 1 tsp Red chili flakes, ½ tsp Turmeric, and salt to taste.
• Secret Crunch Ingredient: A pinch of Baking soda (optional) or 1 tbsp of hot oil mixed into the batter.
• Oil: For deep frying.

चरण-दर-चरण निर्देश

1. Soak and Prep the Dal

Wash the moong dal thoroughly and soak it in water for about 2 to 3 hours. If you are in a hurry, use warm water to soak it for 1 hour. Drain the water completely; this is crucial! Excess water will make the pakoras oily and soft.

2. The Coarse Blend

Transfer the drained dal to a blender.

Pro Tip: Do not add water while blending. Pulse it a few times to get a coarse paste. You want some bits of the dal to remain whole for that signature crunch.

3. Mix in the Aromatics

Transfer the paste to a bowl. Add the sliced onions, green chilies, ginger-garlic paste, fresh coriander, and all the spices. Mix well with your hands. The onions will release a little moisture, making the batter the perfect consistency.

4. Frying to Perfection

Heat oil in a karahi (deep pan) on medium-high heat. To check if it’s ready, drop a tiny bit of batter; if it rises immediately, the oil is ready.

Drop small, bite-sized portions of the batter into the oil. Don’t worry about making them perfectly round; the irregular shapes actually get crispier!

5. The Golden Glow

Fry on medium heat until they turn golden brown and crisp on the outside. Avoid frying at very high heat, or they will stay raw on the inside. Drain them on a paper towel.

Expert Tips for the Best Moong Dal Bhajiya

• Texture is King: Never blend the dal into a smooth puree. A grainy, coarse paste is the secret to a professional-style pakora.
• The Sizzle Test: If the oil isn’t hot enough, the pakoras will soak up too much oil and become greasy.
• Add Spinach: For a “Palak Moong Dal” twist, add half a cup of finely chopped spinach to the batter.
• The Garnish: Always sprinkle a generous amount of Chaat Masala on top while they are still hot.

Serving Suggestions

Serve these crispy delights with Spicy Green Chutney, Tamarind (Imli) Sauce, or simply some Garlic Ketchup. And of course, a cup of strong Karak Chai is mandatory!

अंतिम विचार

Moong Dal Pakora are more than just a snack; they are an emotion, especially during the Ramazan, monsoon, or winter season. Try this recipe today, and we guarantee you’ll ditch the store-bought snacks forever.

Did you try this recipe? Tag us on Instagram or leave a comment below with your feedback. We love seeing your देसी खाना पकाना creations!