Masoor Dal Pakoda or Masoor Dal Vada, whatever you call them is extremely delicious. A perfect tea-time snack, made with red lentils and a very few basic ingredients. These are crispy, crunchy from outside and soft within and are so flavorful with a slight kick of heat... You just cannot stop with one.
What I love most is Masoor Dal Pakoda Recipe can be made with just three basic ingredients! If you are a fan of crispy golden brown balls or Indian fritters with a blast of flavours then you absolutely will love this masoor dal recipe. If you are looking for a deep-fried delight, then you can try this one.
Masoor dal is basically red lentils and pakode/pakoda/pakora is fritters. Here in India, if it is raining then a steaming cup of masala chai and hot pakoda is what everyone craves for. It is so much better to prepare these at home. At least you know what is in it. I enjoy these while watching my favorite T.V. shows, games, or movies.
We Indians love our pakora for snack or what we call Chai Nashta. I loved how crispy and flavorful the pakoda taste. I love the fact that it takes less than 30 minutes to make this masoor dal pakoda, if your dals are already soaked. The best part is nothing is overpowering. And not to mention these are extremely enjoyable. If you never tried these red lentil fritters. Then do try once. I guarantee you will love to make it again and again!
Ingredients for Masoor Dal Pakoda
Steps for Masoor Dal Pakoda
Masoor Dal Pakoda
Ingredients
3/4th Cup Red Lentils
1 teaspoon Ginger Garlic Paste
2 Green Chillies
1 teaspoon Kashmiri Red Chilli Powder
1 teaspoon coarsely grinded Coriander Powder
1 teaspoon crushed Cumin
1 teaspoon Dried Fenugreek Leaves
1 teaspoon Salt
1 cup Spinach
3 tablespoon Carrot
3 tablespoon Onion
1/4th tablespoon Baking Powder
2 tablespoon Water
Steps
Take 3/4th Cup Red Lentils, wash and soak them in water for 30 minutes. Then drain all the water and grind it into a coarse paste.
Now transfer this paste into a bowl, then add one teaspoon ginger garlic paste, 2 chopped green chillies, one teaspoon kashmiri red chilli powder, 1 teaspoon coarsely grinded coriander powder, one teaspoon crushed cumin, one teaspoon dried fenugreek leaves, one teaspoon salt, one cup chopped spinach, three tablespoon chopped carrot, three tablespoon chopped onion, mix it well then let it rest for 10 minutes.
Then add 1/4th tablespoon baking powder, two tablespoon water, mix it well.
Heat oil in a kadai to deep fry the pakodas.
Make small balls of the mixture and fry the Pakodas in the hot oil till crispy and Golden in colour.
Serve it hot with green chutney.
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Tips * Blend the soaked red lentils into a coarse mixture without adding extra water. The consistency of the mixture should not be very thick or thin. *Use chilies as per your tolerance. * Use sufficient oil for frying. Before frying heat the oil enough. Then fry the pakodas over medium flame. * If you want to serve later, two ways you can do it. You can keep the mixture ready in advance and fry just before serving or you can fry the fritters until they are half done, drain them onto absorbent paper and again fry them in hot oil just before serving. * Mix the baking soda just before frying.
