Скачать или смотреть Moong Dal Pakoda Curry | दही वाली करारी पकौड़ी की लाजवाब सब्ज़ी | Chef Ajay Chopra

Moong Dal Pakoda Curry | दही वाली करारी पकौड़ी की लाजवाब सब्ज़ी | Chef Ajay Chopra

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Learn how to make Moong Dal Pakoda Curry at home a comforting and flavorful Indian dish where crispy lentil fritters are dunked into a rich, spiced yogurt-based curry. This recipe is a perfect blend of homestyle flavors and desi masalas that pairs beautifully with steamed rice or roti.

Portion servings: 4-5 pax
Preparation time: 2 hrs
Cooking time: 50 mins

Ingredients

For moong dal pakoda:
Moong dal 1 cup
Salt ½ tsp
Red chilli powder ½ tsp
Coriander powder ½ tsp
Jeera 1 tsp
Hing ½ tsp
Onion chopped 1 pc
Green chilli chopped 1 tsp
Oil for frying

For curd mixture:
Curd 1 cup
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp

For onion & tomato paste:
Onion 2 pcs
Tomato 2 pcs
Green chilli 2 pcs
Garlic 6-7 cloves

Oil 2 tbsp
Jeera 1 tsp
Hing ½ tsp
Onion tomato paste
Curd mixture
Water as required
Salt 1 tsp
Coriander chopped 1 tbsp

Method:

Step 1: Soak and Grind the Dal
Start by washing one cup of moong dal thoroughly in water.
Soak it for at least three to four hours to soften the dal, making it easier to grind.
After soaking, drain the water completely and transfer the dal into a grinder.
Grind it into a slightly coarse paste without adding too much water.
The batter should have a bit of texture, as this helps the pakodas stay crisp.

Step 2: Whisk and Mix the Batter
Remove the ground moong dal paste into a mixing bowl.
Whisk it well for three to four minutes, either with a whisk or by hand.
Whisking aerates the batter, ensuring the pakodas turn out soft inside and fluffy when fried.
Once it becomes light, add salt, red chilli powder, coriander powder, jeera, hing, finely chopped onion, and chopped green chilli. Mix everything properly.
The batter should be thick enough to hold its shape when fried.

Step 3: Deep Fry the Pakodas
Heat oil in a kadai for deep frying. Once the oil is hot, reduce the flame slightly.
Drop small portions of the batter carefully into the oil using your fingers or a spoon.
Fry them in batches until they are golden brown and crisp on all sides.
Remove them using a slotted spoon and place them on absorbent paper to drain excess oil.
Keep the pakodas aside while you prepare the curry base.

Step 4: Prepare the Curd Mixture
Take one cup of fresh curd in a bowl and whisk it until smooth.
To this, add red chilli powder, coriander powder, and turmeric powder.
Mix well to form a spiced curd mixture.
This mixture will give the curry a balanced tang and depth of flavour. Keep it ready for later use.

Step 5: Make the Onion-Tomato Base
Grind onions, tomatoes, green chillies, and garlic together to make a fine paste.
Heat two tablespoons of oil in a pan, add jeera and hing, and let them splutter.
Add the onion-tomato paste and sauté on medium flame until the raw smell disappears and oil starts separating.
This step ensures a rich and aromatic base for the curry.

Step 6: Cook the Curry
Lower the flame and gradually add the whisked curd mixture while stirring continuously to avoid splitting.
Cook this mixture for a few minutes, then add water to adjust the consistency of the curry.
Add salt as required and let the curry simmer gently for four to five minutes so that all the flavours blend well.

Step 7: Combine Pakodas and Curry
Finally, add the fried pakodas into the simmering curry and let them soak for a few minutes.
This allows them to absorb the flavours of the gravy while still staying soft inside.
Garnish with chopped coriander leaves.

Step 8: Serve
Serve the Moong Dal Pakoda Curry hot with steamed rice, jeera rice, or fresh rotis.
The crispy pakodas combined with the tangy, spiced curry make a comforting dish perfect for lunch or dinner.


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