How to make moong dal pakoda?
How to make moong dal pakoda?
Crunchy from outside and soft from inside, moong dal pakoda are Indian lentil fritters which can be served with green chutney. Here is how to make these. Wash and soak moong dal for 3-4 hours. Drain the water and grind the moong dal in a blender to make a slightly coarse paste. Add a tablespoon of water if required to make the paste.
How to make moong dal ki Goli?
Round dumplings are formed with the batter and then deep fried till crisp and golden-brown. Next, the gravy for the Moong Dal ki Goli is prepared using a mix of onion, tomato, ginger, garlic and other quintessential Indian spices. Then the fried Moong Dal dumplings are added to the gravy and the dish is ready to be served.
Is moong dal a good source of protein?
Lentils are one of the primary sources of protein in the vegetarian diet. Moong Dal, for instance, comprises an impressive 24 grams of protein per 100 grams as per the USDA. If you thought there is only one way to make the Moong Dal – you couldn’t be farther from the truth.
How to prepare moong dal Ki Kadi at home?
So today we will prepare Moong Dal ki Kadi. Clean, wash Moong Dal then soak it in water for 2-3 hours. Take out the soaked dal from the water and make a coarse paste of it. Divide the dal paste into 2 portions, beat curd and mix with 1 portion of dal paste, add 2 liters of water, the curry for Kadi is ready.
How to make Kadi Curry?
Take out the soaked dal from the water and make a coarse paste of it. Divide the dal paste into 2 portions, beat curd and mix with 1 portion of dal paste, add 2 liters of water, the curry for Kadi is ready. Put the other portion in a utensil, put some coriander and beat properly with a spoon or your hand.
How to make Kadi Tadka at home?
Take out Kadi in a bowl. Heat 2 tsp oil in a small frying pan, roast 1/2 tsp Jeera in hot oil, if you prefer more of spicy then cut 2-3 green chillies length wise and put in this Tadka. Turn off the gas, add 1-2 pinch red chilly powder and pour Tadka on the Kadi, garnish with the remaining green coriander leaves.
