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Moong Dal Bhajiya Recipe, How to make Moong Dal Bhajiya Recipe

August 29, 2016 by maria 4 Comments

Moong Dal Bhajiya recipe – is made from yellow moong dal, mildly spiced with pounded spices, crunchy from out and soft from within. Moong Dal fritters are available at all street and corners of Mumbai. This pakora tastes best with sweet chutney, spicy chutney and tomato sauce is optional.

Moong Dal Bhajiya Recipe, How to make Moong Dal Bhajiya Recipe

You could also sandwich moong dal bhajiya as stuffing in burger or bread. Also its a healthy snack option for kids then french fries and other deep-fried snacks. This snack tastes best when served hot.

Moong Dal Bhajiya

Mumbai you get moong dal pakoras best at Borivali, Andheri and also at some other chat joints. My mom makes yummy moong fritters. I also make a lot of bhajiyas like chana dal bhajiya, aloo bhajiya, kanda bhajiya and the list goes on.

This snack could be made quickly if you soak the yellow mung dal overnight or for 3 hrs. You could make the batter place in fridge, thaw for an hour before making the bhajiyas. The other secret is pakoras or bhajiyas have to be deep fried in hot oil for a crunch exterior of the pakoras. My reader Abhilasha has asked me to add fennel seed, hence have modified the recipe thanks Abhilasha for sharing.

How to make Moong Dal bhajiya recipe:

1. Soak moong dal overnight or for 3-4 hrs. Drain the water and grind the soaked moong dal with green chilies and asafoetida.  Add a little water if required and grind to a coarse paste. Just ensure the batter is thick.

 Moong Dal Bhajiya

2. Add chopped ginger, turmeric and salt. Mix all nicely.

Moong Dal Bhajiya

3. Pestle coriander seed, pepper corn, cumin seed and carom seed with a mortar until a coarse powder is formed. Add them to the batter. Stir the batter nicely for 2-3 mins.

Moong Dal Bhajiya

4. Heat oil in a deep vessel or kadhai. Once the oil is hot reduce to medium heat, add a spoonful of batter in the oil. Don’t cluster with too many. Fry few at a time. Deep fry the pakoras until crispy and golden brown in color from all sides.

Moong Dal Bhajiya

5. Place the bhajiyas on absorbent napkins to absorb excess oil.

Moong Dal Bhajiya

6. Preparing Green Chutney:

  1. Grind everything in a blender with water until a smooth paste is formed. Place it aside.
7. Preparing Sweet Red Chutney:
  1. Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
  2. Grind them with a cup of water until smooth.
  3. Take a pan and add the puree.
  4. Add ½ cup water and mix nicely.
  5. Also add jaggery powder, spice powder and salt.
  6. Mix and simmer for 4-5 mins, allow to thicken.
  7. Switch off the gas and allow to cool.

Serve the Moong dal bhajiya hot with spicy chutney, sweet chutney or tomato sauce.

Moong Dal Bhajiya

If you looking for more Mumbai street food recipes then do check cheese pav bhaji recipe, pav bhaji, ragda patties, pani puri, sev puri, dahi batata puri, masala omelette and dhokla.

 Moong Dal Bhajiya Recipe card below:

Moong Dal Bhajiya Recipe, How to make Moong Dal Bhajiya
 
Save Print
Prep time
6 hours
Cook time
20 mins
Total time
6 hours 20 mins
 
Moong Dal Bhajiya is made from yellow moong dal, mildly spiced with pounded spices, crunchy from out and soft from within.
Author: Maria@flavorsofmumbai.com
Recipe type: Snack, Side
RecipeCuisine: Indian
Serves: 4-5
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the spicy green (teekha) chutney:
  • 2 tbsp water
  • 2 cup of mint leaves (pudina)
  • 1 cup of coriander leaves (dhaniya)
  • 3-4 green chilies or as required (hari mirch)
  • 1 small onion chopped
  • 1 tbsp lemon juice
  • 2-3 garlic cloves (optional)
  • 1 t/s sugar
  • 1 t/s roasted cumin powder
  • black salt as required
For the sweet (meetha) or saunth chutney:
  • 1 cup pitted dates (khajoor)
  • 2 tbsp tamarind pulp (imli)
  • ½ t/s kashmiri chili powder
  • ½ cup jaggery powder (i used organic)
  • 1 t/s roasted cumin powder (jeera)
  • ¼ th t/s garam masala powder
  • ¼ th t/s black salt (kala namak)
  • 2 cups water
  • salt as required
For the Moong Dal Bhajiya
  • 2-3 cup of oil for deep frying bhajiyas
  • 1 cup yellow moong dal (split yellow lentil)
  • 1-2 green chilies chopped into half each
  • ½ inch ginger chopped finely or grated ginger
  • a pinch of asofoetida (hing)
  • ½ t/s turmeric powder
  • 1 t/s carom seed (ajwain)
  • 1 t/s fennel seed (saunf)
  • 1 t/s coriander seed (dhaniya)
  • 1 t/s cumin seed
  • 4-5 peppercorn (kalimirch) optional
  • salt as per taste
  • water as required
How to make the recipe?
Preparing Green Chutney:
  1. Grind everything in a blender with water until a smooth paste is formed. Place it aside.
Preparing Sweet Red Chutney:
  1. Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
  2. Grind them with a cup of water until smooth.
  3. Take a pan and add the puree.
  4. Add ½ cup water and mix nicely.
  5. Also add jaggery powder, spice powder and salt.
  6. Mix and simmer for 4-5 mins, allow to thicken.
  7. Switch off the gas and allow to cool.
Preparing Moong Dal Pakora:
  1. Soak moong dal overnight or for 3-4 hrs. Drain the water and grind the soaked moong dal with green chilies and asafoetida. Add a little water if required and grind to a coarse paste. Just ensure the batter is thick.
  2. Add chopped ginger, turmeric and salt. Mix all nicely.
  3. Pestle coriander seed, pepper corn, cumin seeds, fennel seeds and carom seeds with a mortar until a coarse powder is formed. Add them to the batter. Stir the batter nicely for 2-3 mins.
  4. Heat oil in a deep vessel or kadhai. Once the oil is hot reduce to medium heat, add a spoonful of batter in the oil. Don't cluster with too many. Fry few at a time.
  5. Deep fry the pakoras until crispy and golden brown in color from all sides.
  6. Place the bhajiyas on absorbent napkins to absorb excess oil.
  7. Serve the Moong dal bhajiya hot with spicy chutney, sweet chutney or tomato sauce.
Notes
1. It's important to soak the dal before grinding.
2. Alter the spices as per your taste and preference.
3. The batter has to be thick, if it's thin then add some gram flour and mix.
4. It's important for the oil to be hot before frying the bhajiyas. But it's equally important to reduce the heat whilst frying else they might get burnt.
3.5.3208


Filed Under: Budget, Gujarati, Kid, Mumbai, Snacks, vegan, Vegeterian Tagged With: Bachelor Recipes, Mumbai Streetfood, Snacks, Spicy and Namkeen, Vegan Dishes, Vegetarian Dishes

Comments

  1. sonam jain says

    May 25, 2017 at 11:37 am

    hello mam actually i have to serve moon dal pakodas 2 days after. can i make them before and preserve them .. in freezer

    Reply
    • maria says

      May 26, 2017 at 3:58 pm

      Sonam best is to prepare fresh pakoras or cook fresh food for any recipe. But you can try freezing and make once it comes at room temperature.

      Reply
  2. Abhilasha says

    June 5, 2014 at 8:51 pm

    Hi Maria,

    Hope you are well.

    Try adding whole fennel seeds to a moong dal bhajiya. It tastes good. All north Indian’s do that. My mom makes them crisp and the fennel seeds add the magic to it.

    BR,

    Abhilasha

    Reply
    • maria says

      June 5, 2014 at 11:06 pm

      Hi Abhilasha,

      I am doing good thankyou for asking, hope you are doing great too. Yes my mom also add them in pakoras thanks for sharing this as it didn’t strike me to add. I have modified the recipe now. Also next time would surely add fennel seeds. Thankyou and looking forward for more feedback from you take care and a happy weekend 🙂

      Regards,
      Maria

      Reply

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