#shorts Moong Dal Pakodas

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Rinse the moong dal until the water runs mostly clear, then soak it in 1 cup of water for 3 to 4 hours. Drain well and discard the soaking water.
2. Preheat the air fryer to 360°F.
3. Blend the drained dal, ginger, green chilies and cumin seeds to a thick, grainy batter, not a smooth one. Add up to 1 tablespoon of water only if the blender needs it, and do not over-blend.
4. Mix the batter with the salt, turmeric, red onion and cilantro.
5. Line the air fryer tray with parchment or grease it with cooking spray. Shape small bite-sized balls, place them slightly apart in the basket, and lightly spray their tops with oil.
6. Air fry at 360°F for 8 minutes. Shake the basket, then spray lightly with more oil. If making fried chilies, slit each one lengthwise, put a pinch of salt inside and place them on top of the pakoras.
7. Cook another 4 to 7 minutes until golden brown and crisp, checking at 4 minutes because air fryers vary. Serve immediately with cilantro mint chutney.
8. Deep-frying option: heat 2 inches of oil to 350°F in a kadhai. Drop small balls of batter in batches and fry 3 to 4 minutes, turning once, until golden on all sides. Drain on paper towels.

Summarized from Ministry of Curry's video. Watch it for the details.

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