Another one this…. what really got me excited was the pakodas. This was the first time I made the pakodas and oh! they turned out so well.
You need to soak a cup of moong dhal for about 2 hours. Drain the water and grind to fine paste. The consistency will be thick. Don’t fret about the consistency. Just make sure that the dhal is well-drained and you don’t add water when grinding.
Whip up 2 cups of yogurt. And add half the portion of the ground moong dhal to it. Keep the other half for the pakodas. Blend the yogurt and the ground moong dhal well with a spatula. Keep it aside while you get your hands going on the other things.
You’ll need to do the pakodas first. The pakodas need to be deep fried. So take about 2-3 cups of oil in a round bottomed vessel. Heat the oil. Once it is hot take a small portion of the moong dhal batter and pour it into the oil. You can make a couple of them at a time. The pakodas need to fried golden brown. There will be a slight tendency for the raw batter to stick to the bottom of the dish. So make sure you keep turning the pakodas and take them out of the oil and place them in a colander when they are golden- brown. Whew!
Heat oil in a wok. Add cumin seeds, heeng, mehthi seeds, saunf powder, grated ginger turmeric and red chili powder and saute for about 30 seconds. Then add in the yogurt and moong dhal batter. Add about 1 and a half cups of water to it. It’s important that as you pour the batter into the wok, you keep stirring the contents of the wok continuously till the kadhi comes to boil. Failing to do so will split the curds and ruin the dish. Once the kadhi comes to a boil add in the pakodas and cook for 10-15 minutes. Once done, add tadka – cumin seeds, chopped green chillies and red chilli powder. Garnish with coriander eaves.
Goes well with right and rotis. So go ahead and enjoy!! 🙂