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# Mangode Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Soaking Time** | 4 hr |
| **Total time** | 4 hr 30 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 306 kcal |
| Carbohydrates | 55 g |
| Protein | 20 g |
| Fat | 2 g |
| Saturated fat | 0.1 g |
| Sodium | 638 mg |
| Potassium | 359 mg |
| Fiber | 10 g |
| Sugar | 6 g |
| Vitamin A | 4883 IU |
| Vitamin C | 454 mg |
| Calcium | 170 mg |
| Iron | 4 mg |
## Ingredients
* 1 cup split green moong dal
* water *(for soaking)*
* 1 onion *(sliced)*
* 1 carrot *(grated)*
* 2 potato *(grated)*
* 1 cup palak / spinach *(chopped)*
* 3 tbsp coriander *(chopped)*
* 2 tbsp curry leaves *(chopped)*
* 2 chilli *(finely chopped)*
* 1 tsp ginger garlic paste
* 1 tbsp fennel *(crushed)*
* 1 tbsp coriander seeds *(crushed)*
* 1 tsp chilli powder
* 1 tsp aamchur powder
* pinch hing
* ¾ tsp salt
* oil *(for frying)*
## Instructions
1. firstly, in a large bowl soak, 1 cup of split green moong dal for 4 hours.
2. once the dal is soaked well, keep half a cup of soaked dal aside.
3. drain off the water and transfer the dal to a mixer jar. make sure not to remove the skin of dal.
4. grind to a coarse paste without adding any water.
5. transfer the dal paste to a large bowl. also, add reserved half cup dal. this gives a nice texture to pakoda.
6. beat in one direction for at least 2 minutes, or until the dal batter turns airy and light.
7. now add 1 onion, 1 carrot, 2 potato and 1 cup palak.
8. also add 3 tbsp coriander, 2 tbsp curry leaves, 2 chilli and 1 tsp ginger garlic paste.
9. squeeze and mix well making sure everything is well combined.
10. further add 1 tbsp fennel, 1 tbsp coriander seeds, 1 tsp chilli powder, 1 tsp aamchur powder, pinch hing and ¾ tsp salt.
11. mix well making a thick batter. make sure to add salt, at last, to prevent vegetables from releasing moisture.
12. prepare a ball-sized pakoda and drop it in hot oil.
13. keeping the flame on medium, fry uniformly until it turns golden brown and crisp.
14. drain off to remove excess oil.
15. finally, enjoy crispy dal ke pakode or mangode with green chutney.
## Step-by-step
firstly, in a large bowl soak, 1 cup of split green moong dal for 4 hours.
once the dal is soaked well, keep half a cup of soaked dal aside.
drain off the water and transfer the dal to a mixer jar. make sure not to remove the skin of dal.
grind to a coarse paste without adding any water.
transfer the dal paste to a large bowl. also, add reserved half cup dal. this gives a nice texture to pakoda.
beat in one direction for at least 2 minutes, or until the dal batter turns airy and light.
now add 1 onion, 1 carrot, 2 potato and 1 cup palak.
also add 3 tbsp coriander, 2 tbsp curry leaves, 2 chilli and 1 tsp ginger garlic paste.
squeeze and mix well making sure everything is well combined.
further add 1 tbsp fennel, 1 tbsp coriander seeds, 1 tsp chilli powder, 1 tsp aamchur powder, pinch hing and ¾ tsp salt.
mix well making a thick batter. make sure to add salt, at last, to prevent vegetables from releasing moisture.
prepare a ball-sized pakoda and drop it in hot oil.
keeping the flame on medium, fry uniformly until it turns golden brown and crisp.
drain off to remove excess oil.
finally, enjoy crispy **dal ke pakode** or **mangode** with green chutney.
## Video
## Notes
* firstly, make sure to add a variety of vegetables, as the moisture from vegetables helps to make pakoda soft from the inside.
* also, soaking the dal well helps in easy grinding.
* additionally, fry on medium flame, or else the pakoda will not get cooked from inside.
* finally, **dal ke pakode** or **mangode recipe** tastes great when served on a rainy day with a cup of hot tea.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mangode-recipe-moong-dal-ke-pakoda/](https://hebbarskitchen.com/mangode-recipe-moong-dal-ke-pakoda/)
