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Moongdal vada recipe | how to make moong dal vada | moong dal bhajiya/pakora

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 2 hours
Total Time 2 hours 35 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For dal vada

  • 1 cup split moong dal
  • 2 green chilli
  • ½ inch ginger
  • 3 garlic cloves
  • 1 tbsp coriander seeds
  • 1 tbsp black pepper
  • 1 tsp fennel seeds
  • 1 tsp ajwain
  • Salt to taste
  • ¾ cup chopped onion
  • 2 chopped green chilli
  • ¼ cup coriander leaves
  • Oil for deep frying

For Chutney

  • 1 cup coriander leaves
  • 3 green chilli
  • ½ inch ginger
  • 4 garlic cloves
  • Salt to taste

Instructions

  • Wash and soak 1 cup moong dal for 4-5 hours.
  • Then remove soaked dal water with a strainer.
  • Now add dal into a mixer jar with green chilli, ginger and garlic. Grind into a coarse paste without adding water to the batter.
  • Take out grinded mixer into a bowl and stir continuously in one direction. After a few minutes mixer is light, and fluffy and changes its colour.
  • Then add crushed coriander seeds, crushed black pepper, fennel seeds, ajwain, salt, chopped onion, green chilli and coriander leaves. Mix well.
  • Now heat oil in a pan and add vada into it. Fry vada on medium flame till it becomes crispy and golden brown.
  • Serve hot dal vada with chutney, fried chillies and onion slices.

For chutney

  • In a grinding jar, add coriander leaves, green chilli, ginger, garlic cloves and chopped tomatoes.
  • Grind into a coarse paste.
  • Take out it in a bowl and add salt to it.
  • Serve spicy chutney with dal vada.

Notes

  • Grind dal into a coarse mixture; do not grind into a smooth paste.
  • Stir batter in one direction so air particles incorporate in the batter.
  • Fry dal vada on medium flame.