Moong-Pakodi Sabzi

I saw this being made on TV sometime back. I liked the concept but made more than a few modifications to suit my palate cos I think that the particular chef who presented this, is really a sorry excuse for a chef. Poor guy didn’t know the difference between split yellow moong dal and whole moong (green)…can you beat that! (I secretly think my husband is better, though he cannot distinguish between ingredients much). Any novice ardently following the show will end up with kitchen disasters for sure! And no, I’m not naming the person here, but I wish that people who’re featured on TV are better informed of what they’re talking about and not just jabber. OK, I’m done venting! Back to the recipe, this tweaked sabzi goes fabulously well with hot sukha-rotis, and some onion rings on the side.


For the Pakodi:

  • Whole Moong (green; preferably sprouted) – 2 cups
  • Onions – 2 nos (medium-sized, finely chopped)
  • Tomatoes – 2 nos (medium-sized, finely chopped)
  • Green Chillies –
  • Ginger – 1/2 piece
  • Garlic – a few pods to suit your palate
  • Salt – to taste
  • Oil – 1 tsp + more to deep fry

For the Gravy:

  • Onions – 4 nos (medium sized; finely chopped)
  • Tomatoes – 4 nos (medium sized; finely chopped)
  • Ginger – a small piece, minced/grated
  • Garlic – a few pods to suit your taste, minced/grated
  • Coriander/Cilantro – 1 sprig, finely chopped
  • Turmeric powder – 1/4 tsp
  • Red Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Jeera powder – 1/2 tsp
  • Dhaniya powder – 1/4 tsp
  • Salt – to taste
  • Jeera/Cumin seeds – 1 tsp
  • Oil – 2 tsps


  • Soak the moong beans in water for atleast 2 hours if you don’t have sprouts handy.
  • Grind together, the moong sprouts, green chillies, ginger, garlic to a smooth batter in the mixer.
  • In a wok, heat 1 tsp oil. Saute the finely chopped onions till tender.
  • Add the tomatoes and salt and cook till mushy.
  • Once done, add the ground moong-dal paste and cook till the raw aroma of moong is gone. When it is done, it should form a lumpy mass. Remove from flame and allow to cool for 5 minutes.
  • Wet your palms and make round/elongated shaped pakodis from the prepared pakodi better.
  • Deep fry the pakodis till golden brown, on a medium flame. Drain out excess oil with paper towels/tissues, and set aside.
  • As you are frying the pakodis, you can start preparing the gravy.
  • Heat oil in a wok, add jeera and allow to splutter.
  • Add onions, minced ginger and garlic and saute till tender.
  • Add turmeric and salt. Stir in the tomatoes and cook till mushy.
  • Add the spices – red chilli powder, garam masala, jeera powder and dhaniya powder. Allow to cook for 5 minutes on a medium flame.
  • Once the raw smell of the spices is gone, gently place the pakodis in the gravy. You may want to add some warm water at this stage in case the gravy is too thick.
  • Allow to cook on a low flame for about 15 minutes, gently stirring in between.
  • Once the pakodis have absorbed the flavours from the gravy, remove from flame.
  • Garnish with coriander/cilantro and serve hot with rotis.


17 responses to “Moong-Pakodi Sabzi

  1. Loooks great.. will have to make. thanks for sharing

  2. Wow! a good thought. Also ur post on Suma’s blog was wonderful. Link it on ur blog here for more guys to read it. It will do a good job for sure!

    • Thanks so much Mallika. I took your word for it and updated my blog about my guest post. I think it worked wonders! People who normally visit my blog got to know about Suma’s too, and Im happy it helped up her hits today 🙂

  3. Thats a fantastic and protein packed sabzi, feel like inviting myself to ur place Madhuri..

    • Priya, please come home. I’ll be more than happy to have you over! Next time you’re in India, do plan to stop by at Bangalore for a day and we can meet. I’d love to meet you 🙂

  4. Those pakodi floating in red gravy looks divine.

  5. Yummm… I would love to have this with my rotis… And thanks Madhuri for linking your guest post on my blog!

  6. Looks fabulous.

  7. this looks so delicious and tasty..

  8. absolutely love the look of this!

  9. Thanks Deepa and Nags! 🙂

  10. I had book marked this recipe for sometime now and finally went about making it last night. It came out well. I followed the recipe to a ‘t’ except for adding a cup of chopped spinach- which I needed to use up, to the pakodi. And I guess I added a tad more salt than required but anyways we liked it a lot with rotis. Different from usual subzis. Husband thinks, it is along smiliar lines as gojju-aambode.
    Thanks for sharing dear 🙂

  11. Hi
    Lovely pictures and recipe
    Sorry to be dumb, but could you explain the difference between Moong Dal and Lentil?

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