Recipe- Winter Special Moong Dal Pakode

Moong dal Pakode with methi leaves known as Paush bade is a very popular snack of Jaipur in winters. As I have already told you winters in Rajasthan could be very cold. Paush month according to the Hindu calendar is the coldest. Paush Utsav is celebrated during this month in temples in Jaipur and Paush bade and moong dal halwa are prepared. Both this food help in keeping the body warm and hence are perfect for this cold month.

Ingredients

1½ cups moong dhuli dal/ yellow moong dal
½ cup moong chilka dal/ green split moong dal
1 cup fresh methi leaves/fenugreek leaves washed and finely chopped
1 tbsp grated ginger
2 green chilies cut into small pieces
1 tbsp sabut dhania/ coriander seeds
½ tsp heeng/ asafetida
1 tbsp sabut kali mirch/ peppercorn
½ tsp red chili powder
¼ tsp garam masala
salt to taste

Method

- Wash and soak the dal for 2-3 hours. Using as little water as you can grind the soaked dal to a paste.

- Beat the batter for some time till the paste is fluffy. Add all the spices, chopped Methi leaves, green chilis and ginger to the paste.

- Heat oil in a Kadai and check by putting a small drop of Dal mixture in oil.

- If it comes to the top, oil is hot if it sinks heat oil more.

- Take small balls of dal batter in fingers and drop it gently in oil.

- You can add about 8-10 balls of batter at the same time. Let them fry on high for 1 minute.

- Turn the pakode/fritters and change the flame to low. Let the pakode fry on low flame till they are golden brown.

- Drain on a paper to remove excess oil.

- Serve hot with coriander chutney or sauce.Method

- Wash and soak the dal for 2-3 hours. Using as little water as you can grind the soaked dal to a paste.

- Beat the batter for some time till the paste is fluffy. Add all the spices, chopped Methi leaves, green chilis and ginger to the paste.

- Heat oil in a Kadai and check by putting a small drop of Dal mixture in oil.

- If it comes to the top, oil is hot if it sinks heat oil more.

- Take small balls of dal batter in fingers and drop it gently in oil.

- You can add about 8-10 balls of batter at the same time. Let them fry on high for 1 minute.

- Turn the pakode/fritters and change the flame to low. Let the pakode fry on low flame till they are golden brown.

- Drain on a paper to remove excess oil.

- Serve hot with coriander chutney or sauce.