a perfect crispy and slightly spicy tea time snack using red lentil aka masoor dal
Monsoon has finally arrived and so has our desire to munch on a lip smacking hot samosa, hot bhayiyas, pakoras with a varieties of chutney like spicy green
chutney and sweet tamarind chutney, roasted bhutta rubbed with lemon. The list is actually endless, isnt it ! It is a pure pleasure to gorge on some tasty hot snacks along with a cup of hot coffee or tea on a rainy evening.
Dietary note :
✔ Vegan
✔ Tea time Snack
✔ Gluten free
✔ Monsoon Special
The event related to this post :
Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 90th theme : 'Monsoon Time' and is suggested by Poonam. She is a wonderful person and a versatile food blogger friend of mine. Do check out her space for many traditional Maharashtrian recipes. Recently she has shared piping hot Garlic Rasam which is apt for this monsoon time and I simply love that. Well coming back to theme she suggested to make any monsoon special dishes, So this Masoor Dal Pakoda are contributed for the theme.
Now let’s go through how to make "Masoor Dal Pakoda" at home 👇
: Recipe Card :
Masoor Dal Pakoda | Red Lentil Fritter (VEGAN & GLUTEN FREE)
Prep time: 15 MCook time: 20 MTotal time: 35 M
a perfect crispy and slightly spicy tea time snack using Red Lentil aka masoor dal
Ingredients:
- Masoor dal (red lentil) (soaked) 1 cup
- Ginger 1/2 inch
- Green chili 1-2 no.
- Onion (finely chopped) 1/4 cup
- Curry leaf 1 sprig
- Cumin seed 1/2 tsp
- Salt as needed
- Oil for deep frying
Instructions:
- First put all the soaked red lentils aka masoor dal along with the green chilies into a blending jar, keeping 1 tbsp of soaked dal aside.
- Make a coarse paste without adding water and transfer to a mixing bowl.
- Meanwhile heat oil in a pan for deep frying.
- Add finely chopped onion, grated ginger, roughly teared curry leaves, cumin seeds, salt and the soaked masoor dal (1 tbsp).
- Mix everything well.
- When oil is hot enough, lower the heat to medium first.
- Take small portions of the mixed dal paste and carefully put onto the hot oil (6-7 no of pakoda has to deep fry at a time, basically add depending upon the size of the pan keeping in mind not to over crowd the pan).
- Allow the masoor dal pakodas to fry till they become golden brown from all the sides, flipping in between.
- Transfer the fried masoor dal pakodas into a plate lined with absorbent paper.
- Similarly make pakodas with rest mixed dal paste.
- Serve these hot and crispy pakodas along with tea or some green chutney, tamarind chutney or any other sauce !
Notes:
Do not use any water while grinding the masoor dal. A pinch of baking soda can be added to the dal paste, but optional. I have not used. Always fry the pakodas over medium heat. If the heat is low, the pakodas will absorb oil and if the heat is high, then the pakodas will become brown from outside and remain uncooked from inside. Adjust the spiciness as desired. Instead of using green chilies while grinding, these can be finely chopped and added along with onion. Add 1 tbsp of soaked masoor dal to the dal paste after grinding. This is optional, but this addition will make the pakoda more crispier.
https://www.firsttimercook.com/2020/07/masoor-dal-pakoda-red-lentil-fritter-vegan-and-gluten-free.html
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