Mungi Daal Ka Pakoda (Lentil Fritters)

There are so many kinds of pakodas (fritters) in Indian cuisine. One can make pakodas out of virtually any vegetable.

Ingredients

• 2 cups yellow mung lentils (mungi ki daal), soaked in about 1 ½ cups water for a few hours
• 1 -2 whole green chillies, finely chopped (optional)
• ½ bunch of cilantro, finely chopped
• ½ tsp turmeric
• Salt to taste
• Oil to fry

Method

• Grind the soaked mung daal with its water until it is ground to a fine, dropping consistency (see pictures).
• Add the chopped chilies, cilantro, turmeric and salt to the paste and mix well.
• Heat oil in a wok or kadai.
• When the oil is hot enough, carefully drop small mounds of the daal batter into wok.
• Fry the pakodas until they are golden brown on the outside.
• The perfect daal pakoda will be crispy on the outside and soft on the inside.
• Serve hot with mint chutney.

Additional

Serve: 4