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.