Hari Moong Daal Pakora with Chutney

Hari Moong Daal Kay pakoray aur wo bhi tamatar ki chutney kay sath. Try it – mazza a jaiga. #happycookingtoyou #foodfusion #ramadanrecipes #digitalammi #iftarrecipes

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Prepare Mong Daal Pakoray:

-Sabut moong daal (Green gram Whole) soaked 3 Cups

-Hari mirch (Green chillies) 4

-Lehsan (Garlic) 6 cloves

-Curry patta (Curry leaves) 10-12

-Adrak (Ginger) sliced 1 & ½ Inch

-Hara dhania (Fresh coriander) handful

-Water ½ Cup

-Pyaz (Onion) chopped 1 Cup

-Himalayan Pink salt 1 tsp or to taste

-Lal mirch (Red chilli) crushed 1 tbs

-Zeera (Cumin seeds) roasted & crushed 1 tbs

-Haldi powder (Turmeric powder) 1 tsp

-Baking soda ¼ tsp

-Sabut dhania (Coriander seeds) crushed 1 & ½ tbs

-Cooking oil for frying

Prepare Tomato Peanut Chutney:

-Tamatar (Tomatoes) 2 medium

-Pyaz (Onion) 2 medium

-Moong phali (Peanuts) roasted ¼ Cup

-Zeera (Cumin seeds) 1 tsp

-Water ½ Cup

-Cooking oil ¼ Cup

-Raidana (Black mustard seeds) ½ tsp

-Sukhi Lal mirch (Dried red chillies) 3

-Curry patta (Curry leaves) 7-8

-Himalayan Pink Salt ½ tsp or to taste

-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp

-Lemon juice 2 tbs



Prepare Mong Daal Pakoray:

-In a chopper add green gram whole (reserve ¼ Cup for later use), green chillies, garlic, curry leaves, ginger, fresh coriander leaves, water & chop well.

-Transfer the mixture to a bowl. Add reserved soaked green gram whole (1/4 Cup), chopped onion, pink salt, red chilli crushed, crushed cumin seeds, turmeric powder, baking soda, crushed coriander seeds & mix well.

-Heat oil in a wok & fry fritters on medium flame until golden brown & crispy.

Prepare Tomato Peanut Chutney:

-In a blender jug add tomatoes, onion, peanuts, cumin seeds, water & blend well into paste.

-In a saucepan add cooking oil, black mustard seeds, dry red chillies, curry leaves & stir.

-Add blended paste & mix well.

-Add pink salt, Kashmiri red chilli powder, lemon juice, mix well & cook on medium flame until oil separates (8-10 minutes).

-Can be stored in a jar for up to 2 weeks in refrigerator.

-Serve mong daal pakoray with tomato peanut chutney!


Recipe By: Kanwal Mohsin

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