Chilka Moong Dal/Split Green Gram - 1 Cup
Onion - 2 large
Green Chilli-Ginger Paste - 2 tsp
Cumin Seeds - 1 tsp
Chopped Cilantro - 1/4 Cup
Chopped Curry Leaves - 2 tbsp (optional)
Oil - For Deep Frying
1. Soak moong dal for 1 hour, don't soak more than that otherwise skin will be separated from dal, wash well and drain water fully.
2. Grind it coarsely, don't make a fine paste otherwise pakoda won't be crunchy. I did in 2 batch and each batch pulse for 5-6 seconds that's all. Don't add water at all.
3. Add chopped onion, ginger-green chilli paste, cumin seeds, chopped curry and coriander leaves, salt and mix well.
4. Heat oil for deep frying and add around 3/4-1 tbsp amount of dal paste using hand or a spoon in hot oil, drop 5-6 pakodas and fry until golden brown in medium flame Don't over crowded wok and cook in medium flame well.
Repeat same for remaining dal mixture.
Serve warm with chutney or Tea