Moong Dal Pakoda by @chieffoodieofficer
4 servings
🌿
240 ml
Moong dal
🧅
80 g
Onions
🌿
4 g
Coriander
🌶️
2
Green chilly
🫚
15 ml
Grated ginger
🫙
7.5 ml
Coriander powder
🫙
7.5 ml
Cumin powder
🌶️
5 ml
Kashmiri red chilly powder
🧂
5 ml
Salt
🫙
5 ml
Turmeric powder
Soak
Moong Dal
Soak the Moong Dal for 2-3 hours and blend into a paste.
Mix
Onions
Coriander
Green Chilly
Mix the Moong Dal paste with onions, coriander, green chilly, grated ginger, coriander powder, cumin powder, Kashmiri red chilly powder, salt, and turmeric powder in a bowl.
Heat
Heat oil in a frying pan and drop spoonfuls of the mixture into the hot oil. Fry until golden brown.
Moong Dal Pakoda by @chieffoodieofficer
4 servings
🌿
240 ml
Moong dal
🧅
80 g
Onions
🌿
4 g
Coriander
🌶️
2
Green chilly
🫚
15 ml
Grated ginger
🫙
7.5 ml
Coriander powder
🫙
7.5 ml
Cumin powder
🌶️
5 ml
Kashmiri red chilly powder
🧂
5 ml
Salt
🫙
5 ml
Turmeric powder
Preparation Steps
Step 1/3
Soak the Moong Dal for 2-3 hours and blend into a paste.
Step 2/3
Mix the Moong Dal paste with onions, coriander, green chilly, grated ginger, coriander powder, cumin powder, Kashmiri red chilly powder, salt, and turmeric powder in a bowl.
Step 3/3
Heat oil in a frying pan and drop spoonfuls of the mixture into the hot oil. Fry until golden brown.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
200 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
10 minutes
Overall
30 minutes
Difficulty
Level
Easy (1/4)
Steps
3 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, Maharashtra
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos