Moong Dal Pakodi Ki Sabji is a delicious and flavorful Indian curry made with soft, fluffy moong dal pakodis cooked in a spicy, creamy tomato-based gravy. The gravy gets a wonderful richness from roasted peanuts and sesame seeds, while curd adds a subtle tangy flavor.
If you are bored of making the same everyday vegetables, do try this unique Moong Dal Pakodi Curry. The pakodis are light, soft and airy from inside, and they taste absolutely delicious with roti, chapati or rice.
- Soft & fluffy pakodis: Moong dal pakodis turn out light, airy and delicious without using baking soda.
- Rich & creamy gravy: Roasted peanuts and sesame seeds give the tomato gravy a naturally creamy texture.
- Full of flavor: A perfect combination of spices, curd, kasuri methi and fresh herbs makes this curry incredibly flavorful.
- Perfect comfort food: It’s a delicious change from everyday sabji and pairs beautifully with roti, chapati or rice.
- Easy pantry ingredients: Most of the ingredients are simple and easily available in your kitchen.
- Great for family meals: The soft pakodis and flavorful gravy make this a satisfying lunch or dinner recipe.
For Moong Dal Pakodi
- 1 cup moong dal
- 1 green chili
- 1/2 tsp grated ginger
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin seeds
- Salt to taste
- 2 tbsp finely chopped fresh coriander
- 2 tbsp fresh fenugreek leaves, finely chopped
- Oil, for deep frying
For the Gravy
- 2 tomatoes
- 2 green chilies
- 1/2 inch piece ginger
- 2 tbsp roasted peanuts
- 1 tbsp sesame seeds
- 5 black peppercorns
- 1 small piece cinnamon
- 2 tbsp oil
- 1/4 tsp cumin seeds
- 1/8 tsp hing
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp kasuri methi
- 1/2 cup curd
- 1/4 tsp garam masala
- 1 cup hot water, or as required
- Salt to taste
- 1/4 tsp sugar
- 2 tbsp fresh coriander, chopped
Step 1: Soak the Moong Dal
- Firstly, wash 1 cup moong dal thoroughly and soak it in water for about 1 hour.
- After soaking, wash the dal once again and drain it well using a strainer.
Step 2: Prepare the Pakodi Batter
- Now transfer the soaked moong dal to a mixer jar.
- Then Add green chili, grated ginger, red chili powder, turmeric powder, coriander powder, cumin seeds and salt.
- Add a little water and grind the dal into a slightly coarse paste. Do not make the batter completely smooth. A little texture in the batter gives the pakodis a better texture.
- Transfer the ground dal into a bowl.
- Add finely chopped fresh coriander and fresh fenugreek leaves. You can also use chopped spinach instead of fenugreek leaves, or simply use coriander if you prefer.
Step 3: Whip the Batter
- Now whisk the batter continuously with a spoon for about 5 minutes.
- This step is important because beating the batter incorporates air into it and makes the pakodis light, soft and fluffy.
- The batter should become light and airy after whisking.
Step 4: Prepare the Gravy Paste
- Before frying the pakodis, prepare the masala paste.
- In a mixer jar, add tomatoes, green chilies, ginger, roasted peanuts, sesame seeds, black peppercorns and cinnamon.
- Add a little water and grind everything into a smooth paste. Keep this paste aside.
- The addition of roasted peanuts and sesame seeds gives the gravy a creamy texture and adds a delicious nutty flavor.
Step 5: Fry the Moong Dal Pakodis
- Now heat oil in a kadai over medium heat.
- Then take small portions of the prepared batter with your fingers or a spoon and carefully drop them into the hot oil.
- Fry the pakodis over medium heat, turning them occasionally so that they cook evenly from all sides.
- Fry until they become golden brown and crisp on the outside.
- Remove the fried pakodis and place them on a plate.
- Repeat with the remaining batter.
Note: You do not need to add baking soda to the batter. Properly whisking the batter for a few minutes is enough to make the pakodis soft and fluffy.
Step 6: Prepare the Curry
- For the curry, you can use the same kadai and oil in which the pakodis were fried. If there is too much oil, remove some and keep about 2 tbsp oil in the kadai.
- Then heat the oil and add cumin seeds.
- Once they start to crackle, add hing and curry leaves.
- Now add the prepared tomato-peanut-sesame paste.
- Add a little water to the mixer jar, rinse it well and add this remaining paste to the kadai.
- Mix everything well and cook the masala over medium heat.
Step 7: Cook the Masala
- Add turmeric powder, red chili powder, coriander powder, cumin powder and kasuri methi.
- Mix well and cook the masala until it is nicely roasted and the oil starts separating from the sides.
- This step is important for developing the flavor of the curry, so cook the masala properly rather than rushing it.
- Now reduce the heat slightly and add 1/2 cup curd. Keep stirring continuously while adding the curd to prevent it from splitting.
Cook the gravy for about 5–7 minutes, stirring continuously, until the curd is well incorporated and the masala is cooked.
Add chopped fresh coriander, garam masala, hot water, salt and sugar. Mix everything well.Adjust the amount of water according to the consistency you prefer.
Cover the kadai and cook the curry over medium heat for about 5–7 minutes. Covering the kadai allows all the flavors to blend nicely.
Step 8: Add the Pakodis
- Once the gravy is cooked and the oil starts floating on top, gently add the fried moong dal pakodis.
- Mix carefully so that the pakodis do not break.
- Cover and simmer the curry for another 3–4 minutes.
- This allows the pakodis to absorb the flavorful gravy and become soft from inside.
Step 9: Garnish and Serve
- Finally, garnish the Moong Dal Pakodi Ki Sabji with fresh coriander.
- Our delicious and flavorful Moong Dal Pakodi Ki Sabji is ready to serve!
- Serve it hot with roti, chapati, paratha or steamed rice.
Moong Dal Pakodi Ki Sabji tastes delicious with:
- Roti
- Chapati
- Paratha
- Jeera Rice
- Steamed Rice
This spicy, tangy and creamy pakodi curry is a wonderful option when you want to make something different from your regular everyday sabji.
- Soak the moong dal for at least 1 hour before grinding.
- Do not make the dal paste completely smooth; a slightly coarse texture gives better pakodis.
- Whisk the batter for around 5 minutes to incorporate air and make the pakodis light and fluffy.
- There is no need to add baking soda to the batter.
- Fry the pakodis over medium heat so they cook properly from the inside without becoming too dark.
- Cook the tomato-peanut-sesame masala until the oil separates. This gives the curry a much better flavor.
- Stir continuously while adding curd to prevent it from splitting.
- Add the pakodis only after the gravy is cooked.
- Simmer the curry for a few minutes after adding the pakodis so they can absorb the gravy.
Moong Dal Pakodi Ki Sabji | मूंग दाल पकोड़े की स्वादिष्ट सब्जी
Ingredients
Moong Dal Pakodi
- 1 cup Moong dal (yellow)
- 1 NO Green chili
- 1/2 tsp Grated ginger
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin seeds
- Salt to taste
- 2 tbsp fresh coriander, finely chopped
- 2 tbsp fenugreek leaves, finely chopped
- Oil for frying
For Gravy
- 2 nos Tomatoes
- 2 nos Green chilies
- 1/2 inch Ginger
- 2 tbsp Roasted peanuts
- 1 tbsp Sesame seeds
- 5 nos black peppercorns
- 1 small piece cinnamon
- 2 tbsp Oil
- 1/4 tsp Cumin seeds
- 1/8 tsp Hing
- 1 sprig Curry leaves
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/4 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1 tsp Kasuri methi
- 1/2 cup Curd
- 1/4 tsp Garam masala powder
- 1 cup hot water, or as required
- Salt as per taste
- 1/4 tsp Sugar
- 2 tbsp Fresh coriander leaves
Instructions
- Firstly, wash and soak 1 cup moong dal in water for 1 hour. Drain well.
- Now, grind the dal with 1 green chili, 1/2 tsp grated ginger, red chili powder - 1/4 tsp, turmeric powder - 1/4 tsp, coriander powder - 1/4 tsp, cumin seeds - 1/4 tsp and salt. Add a little water and grind the dal into a slightly coarse paste.
- Now, transfer the batter to a bowl. Add chopped coriander leaves - 2 tbsp, and fresh methi leaves 2 tbsp.
- Whisk the batter continuously for about 5 minutes until it becomes light and airy.
- Prepare gravy, for that grind tomatoes - 2, green chilies - 2, ginger - 1/2 inch piece, roasted peanuts - 2 tbsp, sesame seeds - 1 tbsp, black pepper corns - 5 and 1 small piece of cinnamon with a little water to make a smooth paste.
- Heat oil in a kadai over medium heat. Drop small portions of pakodi batter into the hot oil.
- Fry the pakodis over medium heat until golden brown and cooked through. Remove and keep aside.
- In the same kadai, keep about 2 tbsp oil. Add cumin seeds -1/4 tsp , hing - 1/8 tsp and some curry leaves.
- After that add the prepared tomato-peanut-sesame paste and cook well.
- Add turmeric powder - 1/4 tsp, red chili powder - 1/2 tsp, coriander powder - 1/4 tsp, cumin powder - 1/4 tsp and kasuri methi - 1 tsp. Cook until the oil separates.
- Lower the heat and add curd - 1/2 cup while stirring continuously. Cook for 5–7 minutes.
- Add fresh coriander leaves , 1/4 tsp garam masala, hot water, salt to taste and sugar -1/4 tsp. Mix well.
- Cover and cook for 5–7 minutes over medium heat.
- Add the fried moong dal pakodis and gently mix.
- Cover and simmer for 3–4 minutes so the pakodis absorb the gravy.
- Garnish with fresh coriander leaves and serve hot with roti, chapati or rice.
Video
Notes
- Baking soda is not required for this recipe.
- Whisking the batter well helps make the pakodis soft and fluffy.
- Fry pakodis on medium heat for even cooking.
- Stir continuously while adding curd to prevent it from splitting.
- Adjust the gravy consistency according to your preference.
Yes, you do not need baking soda for this recipe. Whisking the batter well for about 5 minutes incorporates air, which helps make the pakodis soft, light, and fluffy.
Pakodis can become hard if the batter is not whisked properly or if they are fried over high heat. Whisk the batter well and fry the pakodis over medium heat for the best texture.
Yes, you can replace fresh fenugreek leaves with finely chopped spinach. You can also skip the greens and use only fresh coriander.
Yes, you can fry the pakodis in advance and store them. When preparing the curry, add the pakodis to the gravy and simmer for 3–4 minutes so they become soft and absorb the flavors.
Yes, leftover Moong Dal Pakodis can be used to make this curry. Simmering them in the gravy makes them soft and allows them to absorb the delicious flavors.
Curd can split when it is added over high heat or is not stirred properly. Keep the heat on medium-low and stir continuously while adding the curd to the gravy.
Yes, you can skip the peanuts. However, roasted peanuts and sesame seeds give the gravy a creamy texture and a delicious nutty flavor.
Moong Dal Pakodi Ki Sabji tastes delicious with roti, chapati, paratha, jeera rice, or steamed rice.
