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# Moong Dal Vada Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Soaking Time** | 1 hr |
| **Total time** | 1 hr 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 205 kcal |
| Carbohydrates | 36 g |
| Protein | 14 g |
| Fat | 1 g |
| Saturated fat | 0.04 g |
| Sodium | 607 mg |
| Potassium | 165 mg |
| Fiber | 6 g |
| Sugar | 3 g |
| Vitamin A | 453 IU |
| Vitamin C | 39 mg |
| Calcium | 45 mg |
| Iron | 3 mg |
## About
It is an easy and simple deep-fried crisp vada recipe prepared with the combination of moong dal lentils and a range of spices and herbs. **Moong Dal Vada**, also commonly known as **Moong Dal Pakoda**, is a tasty and crisp teatime evening snack renowned for its crunchy exterior and soft interior. Lentil-based vada or pakoda recipes are a typical snack across India. However, each lentil has its unique taste and texture due to its distinct lentil characteristics.
There are many different variations to the simple **Moong Dal Vada recipe**. The most common way is to make it using a coarse-ground moong dal batter. This yields a crunchy textured vada, which is most liked. It can also be made with fine-ground moong dal batter to yield pluffy deep-fried balls. Additionally, the same batter can be seasoned with various types of herbs to create more flavorful pakodas.
## Ingredients
* 1 cup moong dal
* 1 inch ginger
* 2 chilli
* few curry leaves *(chopped)*
* 2 tbsp coriander *(chopped)*
* ½ tsp turmeric
* ½ tsp garam masala
* ½ tsp chilli powder
* 1 tsp cumin
* ¼ tsp ajwain
* ½ onion *(sliced)*
* 1 tsp salt
* oil *(for frying)*
## Instructions
1. Firstly, soak 1 cup moong dal for 1 hour. Ensure that you do not over-soak the dal, as this makes the pakoda soft rather than crunchy.
2. Drain off the water and transfer to the mixer jar.
3. Add 1 inch of ginger and grind to a coarse paste.
4. Transfer the moong dal paste to a large plate.
5. Add 2 chilli, few curry leaves, 2 tbsp coriander.
6. Also add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chilli powder, 1 tsp cumin, ¼ tsp ajwain, ½ onion and 1 tsp salt.
7. Squeeze and mix well, ensuring all the species are thoroughly combined.
8. Drop a small bite-sized mixture into hot oil.
9. Stir occasionally, keeping the flame on medium.
10. Fry till the pakoda turns golden brown and crunchy. Drain off.
11. Finally, enjoy the Moong Dal Pakoda Recipe with green chutney.
## Step-by-step
Firstly, soak 1 cup moong dal for 1 hour. Ensure that you do not over-soak the dal, as this makes the pakoda soft rather than crunchy.
Drain off the water and transfer to the mixer jar.
Add 1 inch of ginger and grind to a coarse paste.
Transfer the moong dal paste to a large plate.
Add 2 chilli, few curry leaves, 2 tbsp coriander.
Also add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chilli powder, 1 tsp cumin, ¼ tsp ajwain, ½ onion and 1 tsp salt.
Squeeze and mix well, ensuring all the species are thoroughly combined.
Drop a small bite-sized mixture into hot oil.
Stir occasionally, keeping the flame on medium.
Fry till the pakoda turns golden brown and crunchy. Drain off.
Finally, enjoy the **Moong Dal Pakoda Recipe** with green chutney.
## Video
## Notes
* Firstly, make sure not to add any water while grinding the moong dal. Otherwise, the mixture will be watery.
* Also, keep the mixture slightly spicy and masaledar.
* Additionally, you can add rice flour to make the pakoda extra crunchy.
* Finally, **Moong Dal Pakoda Recipe** tastes great when prepared spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/moong-dal-vada-recipe-moong-dal-pakoda/](https://hebbarskitchen.com/moong-dal-vada-recipe-moong-dal-pakoda/)
