Name: Methi Moong Dal Pakode recipe by Sonia Shringarpure at BetterButter
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4
Ingredients: 1 bowl methi (fenugreek) leaves; 3/4 cup split yellow moong dal; 1 tbsp ginger-garlic paste; 2 tsp green chili-coriander leaves paste (or according to choice); 1 tsp red chili powder; 1 tsp cumin powder; 1/4 tsp turmeric powder; 1-1/2 cup Besan (gram flour); Pinch Of Baking Soda; Salt to taste; Oil for Deep frying

ABOUT Methi Moong Dal Pakode RECIPE

Scrumptious pakode for those rainy days.

Ingredients Serving: 4

1 bowl methi (fenugreek) leaves
3/4 cup split yellow moong dal
1 tbsp ginger-garlic paste
2 tsp green chili-coriander leaves paste (or according to choice)
1 tsp red chili powder
1 tsp cumin powder
1/4 tsp turmeric powder
1-1/2 cup Besan (gram flour)
Pinch Of Baking Soda
Salt to taste
Oil for Deep frying

Instructions

Wash methi leaves. Chop and soak the leaves in salted water for 30 mins. Drain. Soak the dal in water for at at least 1 hour. Drain the water.
Mince the dal in processor/mixer coarsely. Add little water if necessary.
Combine methi leaves, dal, chilli paste, red chilli powder, cumin powder, turmeric powder, salt, baking soda, and besan. Mix thoroughly and leave it to rest for 5-10 minutes.
Heat oil in wok. Drop spoonful of batter in the medium hot oil. Fry till golden brown. Drain on paper towels.

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