Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.


Moong Dal Pakoda

Total votes: 503
Moong Dal Pakoda

moong dal 200 gms
peppercorns 4 to 5
asafoetida 1 tsp
salt to taste
oil for deep frying


1. Soak the dal in enough water for 1 hour.
2. Drain and blend in a mixer using minimum water along with salt, black pepper and asafoetida to a smooth paste.
3. Heat the oil in a kadhai and drop small balls of the paste and deep fry on slow flame till golden brown in colour from all the sides.
4. Serve hot with pudina chutney

Make your own copy...

Printer Friendly and PDF