Moong dal Pakoda or Moong Bhaji as known in Mumbai, is a popular snack from the streets of Mumbai. It is made from yellow moong lentils with addition of spices and herbs. In Dadar, we used to buy moong bhajis nearby Dadar station. Soaking the moong dal overnight will give a good texture after grinding into a batter. Serve with Coriander and Mint Chutney, Raw Papaya Chutney, Tomato Ketchup etc.
2 cups moong dal soaked overnight
7 green chillies
1 inch chopped ginger
A pinch of asafoetida
Salt to taste
Oil for frying
Water for grinding moong dal
Wash and Soak moong dal 3-4 hours or overnight (I recommend it soaking overnight, it will give a good texture to Pakodas)
Drain all the water, the next day and grind it into a fine paste with green chilies, ginger, asafoetida, coriander powder and salt. Add water as needed. Make sure it’s not too watery.
Heat oil in a Wok, using a measuring spoon, drop the batter into the wok. Cook until crispy and golden. You will need to flip it a couple of times to cook them evenly.
Remove on a napkin to remove excess oil.
Serve the Pakodas with tamarind chutney, mint chutney, tomato ketchup etc.