Moong dhal Pakora

  Pakoras are usually served as snacks or appetizer. Moong dhal pakora is a very prominent evening snack in Indian cuisine (across all regions) served with chutney and tea. During cold weather or rainy season people long for pakoras and are great for parties as well.

Serves up to 4 people
Preparation time: 30 minutes


Ingredients:

1 cup of green moong dhal
1 tbsp of besan
3 green chilies
1 inch grated ginger
2 tbsp of cashew nuts
1 large red onion 
1/2 teaspoon ajwain
Handful of spinach
2 tbsp of chopped coriander
Salt as required
Oil for frying

Preparation:

  
1.Soak moong dhal in water for 4 hours. Filter the water and grind the dhal little coarsely with salt. Add the finely chopped onion, spinach, green chillies, coriander leaves and cashew nuts to the ground mixture. Add 1 tsp of ajwain and ginger, for flavor and digestion. 

2. Then add the besan and mix well.

3.Make a small golf-sized ball and put in the preheated oil. 

4.Fry in medium flame and once the ball turns golden  brown, pakora is ready.

5.Serve with chuney/ tomato ketchup and of course tea or masala chai .

Moong dhal Masala/Bengali-style Dhal

   Green moong dhal is the perfect food for reducing weight. The rich source of protein and fiber in moong dhal helps one to lower the high cholesterol level in the blood system The high fiber content of moong  yields complex carbohydrates, which aid digestion.

Serves up to 3-4  people

Preparation time: 45 minutes

Ingredients:

1 cup of Moong dhal

1 inch of cinnamon

2 pieces of bay leaf

1/2 tsp of turmeric

2 tbsp of  butter

salt as required

Grinding:

1 chopped onion

2 chopped cloves of garlic

3 chopped green chilies 

1 inch of ginger

3 cloves

1 inch of cinnamon
1 tbsp of cumin seeds

Preparation:

1. Soak moong dhal overnight and pressure cook them.

2. Grind onion, garlic, ginger, green chilies, cumin, cloves and cinnamon together in to a paste. 

3. In the preheated pan add butter. Once the butter is melted, add cinnamon and bay leaf. Saute for a minute.

4. Pour the paste in to the pan. Keep stirring till the raw smell disappears.

5. Add salt and turmeric, saute for 2 minutes. Add the cooked dhal and close the lid.

6. keep in medium flame for 20 minutes. Serve with rice/ roti.