Make Crispy Moong Dal Pakoras: As soon as the light monsoon showers begin, the first things that come to mind are piping hot tea and crispy pakoras. What could be better than 'Moong Dal Pakoras' (also known as 'Mangaude' in many places) during this pleasant rainy weather? Not only are they delicious, but they are also lighter and easier to digest compared to pakoras made with gram flour (besan).

People often complain that homemade pakoras don't turn out as crispy as the ones from the market or that they absorb too much oil. If you face this issue, worry no more. Today, we bring you the perfect recipe and some special tips to make super-crispy, 'Halwai-style' Moong Dal Pakoras...

Ingredients for making pakoras
Moong dal (split yellow moong lentils) – 1 cup; Green chilies – 2 to 3; Ginger – 1-inch piece; Fresh coriander leaves – ½ cup; Whole coriander seeds and fennel seeds – 1 teaspoon each; Asafoetida (hing) – ¼ teaspoon; Salt, red chili powder, and oil.

Easy preparation method

Grind the lentils: To make the pakoras, first drain all the water from the soaked moong dal. Now, grind the lentils coarsely in a mixer without adding any water. Ensure the paste does not become too fine or runny.

Prepare the mixture: Transfer the ground lentils to a large bowl. Add the chopped green chilies, ginger, fresh coriander leaves, asafoetida, salt, red chili powder, and the coarsely crushed whole coriander and fennel seeds.

Whisk the mixture: After adding the spices, whisk the lentil mixture thoroughly with your hands in one direction for 3 to 4 minutes. This incorporates air into the mixture, making the pakoras soft on the inside and crispy on the outside.

Fry the pakoras: Heat the oil well in a deep pan (kadhai). Once the oil is hot, reduce the heat. Carefully drop small portions of the mixture into the oil to make the fritters.

Fry until golden: Do not flip the fritters immediately. Once they are lightly cooked on the underside, flip them over and fry on medium-high heat until they turn golden brown and crispy. Remove the finished fritters and place them on tissue paper.

Your piping hot Moong Dal Bhajiyas are now ready. Serve them with green chutney, sweet tamarind chutney, and strong ginger tea, and thoroughly enjoy the rainy weather.
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