Moong Dal Pakoda | How to make Moong Dal Pakoda

By Sonia Shringarpure  |  27th Jun 2016  |  
5.0 from 3 reviews Rate It!
  • Moong Dal Pakoda, How to make Moong Dal Pakoda
Moong Dal Pakodaby Sonia Shringarpure
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About Moong Dal Pakoda Recipe

A crunchy treat which is an all time favorite irrespective of the weather but mostly enjoyed when it rains with a hot cup of tea or coffee.

Moong Dal Pakoda is a delicious dish which is enjoyed by the people of every age group. The recipe by Sonia Shringarpure teaches how to make Moong Dal Pakoda step by step in detail. This makes it easy to cook Moong Dal Pakoda in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Moong Dal Pakoda at home. This amazing and mouthwatering Moong Dal Pakoda takes 60 minutes for the preparation and 15 minutes for cooking. The aroma of this Moong Dal Pakoda is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Moong Dal Pakoda is a good option for you. The flavour of Moong Dal Pakoda is palatable and you will enjoy each and every bite of this. Try this Moong Dal Pakoda and impress your family and friends.

Moong Dal Pakoda

Ingredients to make Moong Dal Pakoda

  • 1 cup yellow moong dal
  • 2 tbsp roasted chana dal
  • 6 cloves chopped garlic
  • 1/2" chopped ginger
  • 3-4 chopped green chilies
  • 1 branch curry leaves
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • Handful of chopped coriander leaves
  • 1 small onion finely chopped
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • oil for Deep frying
  • salt to taste
  • Cheese cubes (optional)

How to make Moong Dal Pakoda

  1. Soak moong dal for 1 hour. Grind coarsely with green chilies, ginger, garlic, few curry leaves, and cumin seeds with adding water. Remove to a bowl.
  2. Grind Chana dal to a powder with 1 tbsp water. Combine it with moong dal mixture along with onion, coriander leaves, sesame seeds, few curry leaves (shredded), red chili powder, turmeric powder and salt to taste. (Batter should be thick).
  3. Heat oil in deep wide pot/kadhai. Drop the batter in medium hot oil and fry till golden in color.

My Tip:

Alternatively, some Pakode can be stuffed with cheese. Before frying, drape the batter over a cube of cheese and seal well.

Reviews for Moong Dal Pakoda (3)

Avantika Jaiswala year ago


Bhanu Ganatra2 years ago


Sshireen Khan2 years ago


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