Indian Recipes Cuisines

1 cup - moong dal

2 tbsp - grated carrot

1 tsp - finely chopped onion

1 tsp - finely chopped green chilli and ginger

1 tsp - jeera (cumin seeds)

2 tbsp - finely chopped green coriander

1 tbsp - thickly crushed dhaniya powder

1 tsp - thickly crushed zeera powder (cumin seeds powder)

1 tsp - thickly crushed saunf (fennel)

1 tbsp - lemon juice

1 pinch - turmeric powder

2 tsp - oil

salt and red chilli powder to taste

1. Wash daal and soak it for 3 hrs. Drain the water and grind it with half cup of water.

2. Put 1 tsp oil in a non-stick pan and heat it. Add zeera in it and then put turmeric powder and moong daal paste in it. Keep stirring it continously to avoid lumps.

3. When the mixture turns thick add onoin, ginger, green chilli, carrot, salt and red chilli powder in it and keep stirring it.

4. When the mixture starts leaving the corners and take a round form, add half of the chopped green coriander to it and put off the flame.

5. Let the mixture cool down for a while and then make small round shaped balls of it.

6. Again heat the non-stick pan with 1 tsp of oil in it. Put the balls in it with all dry spices, lemon juice and few drops of water so that the dry spices stick to the balls properly.

7. Spicy moong daal pakore are ready. Serve them hot with chutneys and tomato sauce.