September 30, 2017

Crunchy Moong Dal Pakora Chaat – Spicy Lentil fritters with Tangy Tamarind and Creamy Yogurt Toppings

Name: Crunchy Moong Dal Pakora Chaat
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup Moong Dal; ¼ cup Onion Chopped; 1 tsp Ginger Garlic Chili paste; ½ tsp Red Chili Powder; ¼ tsp Turmeric Powder; ½ tsp Chaat Masala; ¼ tsp Baking Soda; Salt; Oil for frying; ½ cup Onion Finely Chopped; ½ cup Yogurt (whisked); ½ cup Sev; ¼ cup Tamarind Chutney; Red Chili Powder; Cumin Powder; Black Salt

Crunchy Moong Dal Pakora Chaat – Spicy Lentil fritters with Tangy Tamarind and Creamy Yogurt Toppings

It’s the week after hitting a pretty significant milestone which is a century of recipes on the blog. The way I look at it, the hard part actually begins now in the sense that creating new recipes might get a bit difficult. On the flip side the world of food is so vast that coming up with something new should not be a problem. This Crunchy Moong Dal Pakora Chaat is actually a mixture of something old i.e. chaat recipe combined with something new (lentil pakodas ). It is spicy, a little tangy and a tantalizingly unique twist on the traditional chaat recipes.

Rainy day food !!

The weather here in Birmingham has been unusually hot the past 2-3 weeks. The mercury has consistently stayed in the upper 80s and low 90s. It feels like every day I am praying for a little rain to mellow down the heat . So far my prayers have not been answered. But I am still hopeful because I have always had fond memories of the rain right from my childhood.

It always started with the first rainfall of the season for me because I have found the smells after it quite intoxicating. Then I did all the fun stuff which usually meant getting wet in the rains every chance I got. Being a crazy soccer fan I thought playing soccer in the mud was the best thing in the world. I was wrong because I found out that eating hot spicy food after getting soaked in the rain was way better. This feeling became even more special during my college days. I had the best time of the day with friends after college, eating street food at a roadside stall.

Indian Street Food !!

When the topic of street food comes up the first word that comes in mind was chaat . A lot of people have come up with a bunch of variations that have made eating this delicacy an absolute pleasure. I decided to add my two cents to the cause by taking a lentil which usually doesn’t take flavor well and making a dish like Dal Pakora Chaat with different layers of flavor.

How to make Moong Dal Pakoda

The pakora/fritter recipe is pretty simple. I simply added onions, ginger-garlic paste, chili powder, turmeric and chaat masala to the coarsely ground dal. Once the pakoras were fried to a golden, crispy perfection it was time to assemble the dish.

Assembly !!

Now this is the part where you build up layers upon layers of flavor. I layered the pakoras with yogurt for extra richness. Then comes crunchiness which means something like onion or a little sev (fried gram flour bites). I couldn’t decide so I added both (CHUCKLES!!!). Tamarind chutney goes in next for a little tang and a touch of chili powder for extra spice. Cumin powder and black salt can also be added for the grand finale and finally the masterpiece is complete. And what a spectacle it is when y’all taste the different layers of flavor in every bite. I won’t waste too many words talking about it. Instead I will let y’all eat it and decide (CHUCKLES!!).

How to Store Dal Pakora

These Moong Dal Pakoda taste great when served hot. If you have leftovers store it in an air tight container in a fridge. Stays good up to 2 days. Store leftover batter in the fridge for about a day or two in an airtight container. Mix it properly with your hands, before frying the Pakoras again.

CAN YOU MAKE Moong Dal Pakoras IN ADVANCE?

No, the pakoras are best when made fresh. But the moong dal batter can be made in advance and stored in the fridge in an air tight container. When ready remove the mixture from the fridge, let it come to normal temperature and fry. This way, it will be hot and crispy.

Serving Variation

These lentil fritters can also be served by itself with ketchup, hot sauce or any chutney. These are perfect finger food for any party.

Tips to make Crispy Dal Vada

Add water if needed, while grinding. Just about 2 tbsp of water is enough.
The batter needs to be coarse as the consistency of the batter is important. If not then it may absorb more oil. Do not over grind.
Whisk the batter for about 2-3 minutes to aerate. This makes the vada light and fluffy.
You can add any greens like coriander, mint, spinach or fenugreek leaves in the mixture for a different flavor.
You don’t need to shape the vada when frying. Just take small amounts of batter and drop it straight into the oil.

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