Moong Dal Pakodi

Monsoon months are great to socialise and catch up with friends over a movie, game of cards, high tea or a meal. All of these activities make one want to unwind with a nice chilled drink and a hot snack to accompany. Moong Dal Pakodis are delicious and convenient thing to make. The batter can be stored in the refrigerator to last for two days, so ideal for a weekend.

Ingredients:
• 1 ½ Cups Moong Dal
• ½ piece ginger
• 2 Green Chillies
• ½ tsp Cummin Seed
• Few coriander leaves finely chopped
• ¼ tsp. ajwain
• 1/8 tsp soda bicarb
• Salt to taste
• Oil for frying

Procedure:

Soak dal in 3 cups of water for about an hour. Grind in mixer with ginger and green chillies to a fine paste. Remove in a bowl. Add cumminseed, ajwain, coriander leaves, salt and soda bicarb and mix well.

Heat oil in a kadai. When quite hot, add one teaspoon of the mixture at a time making pakodis. Put 10 to 12 Pakodis at a time. Reduce flame and deep fry till golden brown and crisp. Serve hot with tamarind chutney, mint chutney or tomato ketchup.