What You Need For Pakoda


  • 1 cup Mung Dal
  • 2 green chili
  • pinch of hing
  • 1/2 inch ginger
  • 1 tbsp chopped coriander leaves
  • 1 big onion chopped
  • Few chopped Curry leaves
  • salt to taste
  • ​pinch of Hing


Steps To Make:


  • Soak Mung dal for 4 hours
  • Gring to a smooth paste along with green chili and ginger. Do not add any water while grinding.
  • Add rest of the ingredients. Mix well.
  • Make small dumplings and deep fry into small pakodas.




Mung Dal Kadhi Aur Chawal


Tops the list of Indian Comfort Food. Not a single person I know who does not love to consciously indulge in a plate of Rice Served with Kadhi Pakoda every once in a while. 


Tried to get a change in regular taste by using Mung Dal instead of the regular Chickpea Flour or Besan to prepare the Pakoda.


What You Need for Kadhi :


  • ​​1 cup curd
  • 2 tbsp besan (chickpea flour)
  • 2 cups of water
  • salt to taste
  • 1 tbsp sugar
  • 10-12 curry leaves
  • 1 tbsp panch photan (equal quantities of fenugreek, cumin, mustard, aniseed, carom seeds)
  • 1  dry red chili
  • 1 green red chili
  • pinch of asoefoetida(hing)
  • 1 tbsp oil
  • 1 garlic crushed


Steps To Make:


  • ​Beat sugar, salt, curd and besan together with fork or egg whisker till you get a smooth consistency.
  • Add water to it and mix well.
  • Next pour the mixture to a non stick pan  and cook on a low flame till the raw smell of besan (chickpea flour) disappears.
  • Heat oil separately in a small tempering pan. Add panch photan, curry leaves, dry red chili and green chili, crushed garlic and pour over kadhi.
  • Add Pakoda at this point.
  • Cover the pan immediately and boil for another 4 to 5 minutes.

  • Serve Kadhi/Kadi with hot steam rice.