Moong Dal Pakoda Crispy Moong Dal Pakodas Pakoda Kadhi bonus recipe Peanut Chutney

Ingredients

• ½ cup Peanuts
• 1 tsp Ghee
• Salt to taste
• 2 cup Green Moong dal chilka (soaked for 6-7 h)
• Prepared Dal Paste
• 1 inch Ginger (peeled & finely chopped) Ginger
• 3 no. Green chillies, finely chopped
• 2-3 tbsp Coriander leaves, finely chopped
• ⅓ cup Roasted Peanut, roughly crushed
• Salt to taste
• Prepared Pakoda, fried dumplings
• ¼ tsp Chaat masala, chaat masala
• A pinch of Degi red chilli powder
• 2-3 tbsp Roasted Peanut
• a few coriander leaves
• ½ inch Ginger (peeled & roughly sliced)
• 3-4 no.Green chillies, broken into half
• 1 tbsp Tender Coriander stem
• Salt to taste
• 1 tbsp Oil
• 1 tsp Sugar
• 2 heaped tbsp Curd, beaten, curd (yogurt)
• Oil for frying
• ½ cup Curd, beaten, curd (yogurt)
• 1 tsp Coriander powder
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• 1 tbsp Oil
• ½ tsp Cumin seeds
• ¼ tsp Fennel seeds
• 2 no. Green chillies, roughly chopped
• ½ inch Ginger (peeled & roughly julienned)
• Prepared Curd Mixture, prepared curd (yogurt) mixture
• Salt to taste
• Prepared Pakoda, fried dumplings
• A pinch of degi red chilli powder
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a pan, add peanuts and dry roast them for 2-3 minutes on medium flame.
2. Add ghee and sauté it well, add salt to taste and mix it well.
3. Transfer it to a tray or plate and keep it aside for further use.
4. In a mixer grinder jar, add green moong dal and grind it coarsely.
5. Keep it aside for further use.
6. In a parat, add prepared dal paste, ginger, green chilies, coriander leaves, roasted peanuts, salt to taste and mix it well.
7. Make the small lemon sized balls, drop into hot oil and fry until golden in color on medium flame.
8. Transfer it to a tray or plate and keep it aside for further use.
9. In a bowl, add prepared pakoda, sprinkle chaat masala, degi red chili powder and toss it well.
10. Transfer it into a serving dish along with prepared peanut chutney.
11. Garnish it with degi red chili powder, coriander sprig and lemon wedges.
12. In a mixer grinder jar, add roasted peanuts, coriander leaves, ginger, green chilies, coriander stems, salt to taste, oil and grind it into a fine smooth fine paste.
13. Transfer it to a bowl, add sugar, curd and mix it well.
14. Keep it aside for further use.
15. In a bowl, add curd, coriander powder, degi red chili powder, turmeric powder and mix it well.
16. Keep it aside for further use.
17. In a pan or kadai, heat oil, add cumin seeds, fennel seeds and let it splutter.
18. Add green chilies, ginger and sauté it for a minute.
19. Add prepared curd mixture and let it cook for 2-3 minutes on high flame.
20. Add salt to taste, prepare pakoda and cook it a while until thick.
21. Transfer it into a serving bowl and garnish it with coriander sprig.