The specialty of these moong dal pakoras (fritters) lies in their unique texture. When you eat them, they are perfectly crispy and crunchy on the outside, but equally soft and spongy on the inside. When the aroma of asafoetida, green chilies, and fresh coriander mixes with the lentils, the whole house is filled with a delightful fragrance. Even the neighbors can tell from the smell that something special is being cooked today.

The real secret to making these pakoras lies in the way the lentils are ground. If you grind the lentils too finely in a blender, you won't get the same delicious result. The flavor comes from grinding the lentils coarsely. Also, don't forget to whisk the batter well before frying, as this is what makes the pakoras light and crispy. Let's learn the easy method of preparing them in detail.

Ingredients for Moong Dal Pakoras
To make these delicious pakoras, you will only need these ingredients readily available in your kitchen:

Moong Dal (Yellow/Split Mung Beans): 1 cup (soaked for 3-4 hours)
Ginger: 1-inch piece (finely chopped or grated)
Green Chilies: 2-3 (finely chopped)
Asafoetida: 1 pinch (very important for aroma and digestion)
Dry Spices: 1 teaspoon fennel seeds (coarsely crushed), 1 teaspoon coriander seeds (crushed), red chili powder, and turmeric powder.
Fresh Coriander: A generous amount (finely chopped)
Salt: To taste
Oil: For frying

Method for Making Moong Dal Pakoras
First, drain all the water from the soaked moong dal. Now, put the lentils in a blender, but remember that we don't want to make a fine paste. Grind the lentils coarsely. If some of the lentils remain whole, that's perfectly fine; it adds a nice crunch to the pakoras. Do not use water while grinding, or use very little. The most important step: Transfer the ground lentils to a large bowl. Now add asafoetida, chopped green chilies, ginger, crushed coriander seeds, and fennel seeds. Now comes the crucial part: whisk the mixture thoroughly with a spoon or your hand for 2-3 minutes in one direction. This will incorporate air into the batter, making your pakoras soft and fluffy inside.

Finally, add salt, red chili powder, turmeric powder, and plenty of fresh coriander leaves. (Always add salt just before frying; otherwise the batter will release water and become thin).

Next, heat oil in a pan. The oil should be moderately hot. If the oil is too hot, the pakoras will burn on the outside and remain raw inside. Now, carefully drop small, round or irregularly shaped portions of the batter into the hot oil.

Fry them until they are golden brown and crispy. Stir them occasionally with a slotted spoon to ensure even cooking on all sides.

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