03 November, 2012

Palak and Moong Dal Pakode

(Spinach and lentil fritters)
Cool temperatures and rainy days..There can be no better time to have these deep fried spinach and lentil fritters. Tastes best when eaten with family and friends.
Yellow Moong dal : 1 cup (soaked for around 4 hours)
Spinach:  1 cup( chopped)
Grated ginger: 1 tablespoon
Lemon: 1 tablespoon
Asafetida (heeng): pinch
Green Chilli: 1 (finely chopped)
Garam Masala: ¼ tablespoon
Salt to taste
Oil for frying

Soak yellow moong  daal for around 4 hours. Grind daal to make a coarse paste, adding a little water if needed. Add chopped spinach, ginger, lemon juice, asafetida, garam masala and salt to the dal paste. Whisk it with a fork  4-5 times for the ingredients to blend well.
Heat oil in a kadahi (wok).  Take a spoonful of batter and deep fry  till golden brown.
Drain the excess oil on a paper towel.
Your Palak and Moong Dal pakode is ready to eat. Serve it hot with green chutney.

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