Moong Dal Bhajiya with Red Spicy Coconut Chutney
Moong Dal Bhajiya with Red Spicy Coconut Chutney is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 4 hrs 50 min | Cook: 18 min | Total: 5 hrs 23 min
Cost: $3.90 total, $0.98 per serving
Ingredients
- 1 cup Yellow Split Moong Dal (washed, soaked 4-5 hours, then drained)
- 1 tsp Salt (adjust to taste)
- 1 inch Fresh Ginger (peeled and finely chopped)
- 3 pieces Green Chilies (chopped; adjust heat to preference)
- 10 leaves Curry Leaves (fresh, chopped)
- 1 tsp Whole Black Peppercorns (coarsely ground using mortar & pestle)
- 2 cups Vegetable Oil for Deep Frying (use neutral oil such as canola, sunflower, or peanut oil)
- 12 pieces Kashmiri Dried Red Chilies (toasted lightly on low flame)
- 1 cup Shredded Coconut (unsweetened, fresh or frozen)
- 5 cloves Garlic Cloves (peeled)
- 1 piece Medium Onion (roughly chopped)
- 12 leaves Mint Leaves (fresh)
- 3 pieces Spicy Green Chilies (for chutney) (chopped)
- 1 tbsp Tamarind Pulp (adjust sourness to taste)
Instructions
Wash and Soak Moong Dal
Rinse 1 cup yellow split moong dal under running water until clear, then soak in enough water for 4‑5 hours until the lentils swell.
Time: PT4H30M
Drain and Coarsely Grind Dal
Drain the soaked dal thoroughly. Transfer to a mixer‑grinder and pulse to a coarse texture without adding any water.
Time: PT5M
Season the Batter
Place the ground dal in a mixing bowl, add 1 tsp salt and whisk very lightly—just enough to combine.
Time: PT2M
Add Aromatics and Pepper
Stir in 1 inch chopped ginger, 2‑3 chopped green chilies, 8‑10 chopped curry leaves, and 1 tsp coarsely ground black peppercorns. Mix until evenly distributed.
Time: PT3M
Heat Oil for Frying
Pour 2 cups oil into a deep pan and heat over medium‑high flame until it shimmers but does not smoke.
Time: PT5M
Temperature: medium-high heat
Fry the Bhajiya
Dip your hand in water, take small portions of batter, and gently drop them into the hot oil. Fry on medium‑high flame, turning occasionally, until crisp and golden brown, about 8‑10 minutes total.
Time: PT10M
Temperature: medium-high heat
Drain the Bhajiya
Using a slotted spoon, lift the fried bhajiya onto a strainer or paper towel to remove excess oil.
Time: PT2M
Toast Kashmiri Red Chilies
In a separate dry pan, toast 10‑12 Kashmiri dried red chilies on low flame for 2‑3 minutes until fragrant, stirring constantly.
Time: PT3M
Temperature: low flame
Cool the Toasted Chilies
Transfer the toasted chilies to a plate and let them cool completely before grinding.
Time: PT2M
Prepare Red Spicy Coconut Chutney
In the mixer‑grinder, combine the cooled chilies, 1 cup shredded coconut, 5 garlic cloves, 1 medium onion, 12 mint leaves, 3 green chilies, 1 tbsp tamarind pulp, salt to taste, and a splash of water. Grind to a smooth paste.
Time: PT5M
Plate and Serve
Arrange the hot moong dal bhajiya on a serving plate, drizzle or dip with the red spicy coconut chutney, and enjoy with a cup of cutting chai.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Yellow Split Moong Dal: Toor Dal, Chana Dal
- Instead of Salt: Sea salt, Kosher salt
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Curry Leaves: Dried curry leaves (1 tsp)
- Instead of Whole Black Peppercorns: Pre-ground black pepper (½ tsp)
- Instead of Vegetable Oil for Deep Frying: Sunflower oil, Peanut oil
- Instead of Kashmiri Dried Red Chilies: Dried Kashmiri red chili powder (1 tsp, adjust heat)
- Instead of Shredded Coconut: Desiccated coconut (1 cup, rehydrate briefly)
- Instead of Garlic Cloves: Garlic paste (½ tsp)
- Instead of Medium Onion: Shallots (½ cup chopped)
- Instead of Mint Leaves: Cilantro (¼ cup)
- Instead of Spicy Green Chilies (for chutney): Bird's eye chilies
- Instead of Tamarind Pulp: Lime juice (1 tsp) mixed with a pinch of sugar
Equipment Needed
- Mixing Bowl
- Mortar & Pestle
- Mixer‑Grinder or Food Processor
- Deep Frying Pan or Kadai
- Slotted Spoon or Strainer
- Knife
- Cutting Board
- Small Bowl of Water (for hand dipping) (optional)
- Plate for Cooling
- Serving Plate
Critical Steps — Do Not Skip
- Soaking the moong dal for 4‑5 hours
- Coarsely grinding the dal without water
- Heating oil to the correct temperature before frying
- Frying until the bhajiya are crisp and golden brown
- Toasting Kashmiri red chilies properly
- Grinding a smooth coconut chutney with balanced flavors
Chef Tips from the Video
- Use a slotted spoon to lift bhajiya; it helps drain oil quickly.
- Fresh curry leaves add an authentic aroma—do not substitute with dried leaves unless necessary.
- For extra crunch, sprinkle a pinch of rice flour into the batter just before frying.
Troubleshooting
Bhajiya turn out soft and not crisp.
Make sure the oil is hot enough (medium‑high) before adding batter and fry in small batches. Also, avoid over‑mixing the batter which can introduce excess air.
Batter is too wet and spreads too thin.
Drain the soaked dal thoroughly and grind only to a coarse texture. If needed, add a tablespoon of chickpea flour to absorb excess moisture.
Chutney is too thick.
Add a little more water (a teaspoon at a time) while grinding until the desired consistency is reached.
Chutney is overly spicy.
Balance with extra tamarind pulp or a pinch of sugar, and add more coconut to mellow the heat.
Storage
Refrigerator: Store bhajiya in an airtight container for up to 2 days; reheat in a pre‑heated oven (180°C) for 5‑7 minutes to restore crispness. Store chutney in a sealed jar for up to 4 days.
Freezer: Freeze cooled bhajiya on a tray, then transfer to a zip‑top bag for up to 1 month. Thaw and reheat in oven. Chutney freezes well for up to 2 months; thaw in fridge before serving.
Room temperature: If consumed within 2 hours, keep at room temperature; otherwise refrigerate.
Make-Ahead Tips
- Soak the moong dal a day ahead to save prep time.
- Prepare the red spicy coconut chutney up to 24 hours in advance; flavors meld beautifully.
- Toast the Kashmiri chilies and store them in an airtight container for quick use.
Frequently Asked Questions
What is the cultural significance and history of Moong Dal Bhajiya in Indian monsoon cuisine?
Moong Dal Bhajiya, also known as pakora, is a beloved Indian snack traditionally enjoyed during the monsoon season. The rainy weather makes hot, fried foods especially comforting, and street vendors across India serve fresh bhajiyas with tea to keep people warm and satisfied.
What are the traditional regional variations of Moong Dal Bhajiya in Indian cuisine?
In North India, moong dal bhajiya are often spiced with cumin and ajwain, while in South India they may include curry leaves and mustard seeds. Coastal regions sometimes add grated coconut to the batter, similar to the version shown by Your Food Lab.
How is Moong Dal Bhajiya authentically served in Indian street food culture?
Authentic street‑style bhajiya are served hot, sprinkled with a pinch of chaat masala, and accompanied by tangy tamarind chutney or a fresh coconut‑based dip. They are typically enjoyed with a steaming cup of cutting chai.
What occasions or celebrations is Moong Dal Bhajiya traditionally associated with in Indian culture?
Besides monsoon snacking, bhajiya are popular during festivals like Diwali and Holi, as well as at family gatherings and tea‑time gatherings because they are quick to fry and pair well with sweet or savory drinks.
What makes Moong Dal Bhajiya special or unique in Indian snack cuisine?
Using soaked, coarsely ground moong dal creates a light, airy texture that differentiates it from gram‑flour pakoras. The addition of freshly ground black peppercorns, as highlighted by Your Food Lab, adds a distinctive peppery bite rarely found in other pakora recipes.
What are the most common mistakes to avoid when making Moong Dal Bhajiya at home?
Common errors include over‑whisking the batter, adding water while grinding the dal, frying at too low a temperature, and overcrowding the pan. Each of these can result in soggy, dense bhajiya instead of crisp, golden ones.
Why does this Moong Dal Bhajiya recipe use coarsely ground dal instead of a fine paste?
A coarse grind retains tiny dal particles that puff up during frying, giving the bhajiya a light, crunchy interior. A fine paste would become dense and heavy, losing the characteristic airy texture.
Can I make Moong Dal Bhajiya ahead of time and how should I store them?
Yes, you can fry the bhajiya ahead, let them cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a pre‑heated oven at 180°C for 5‑7 minutes to restore crispness.
What texture and appearance should I look for when frying Moong Dal Bhajiya?
The bhajiya should puff up, turn a uniform golden‑brown color, and have a crisp outer shell. When pressed gently, the interior should feel light and slightly airy, not doughy.
How do I know when the red spicy coconut chutney is done?
The chutney is ready when all ingredients blend into a smooth, glossy paste with no visible chunks of coconut or chilies. Taste for balance; it should be spicy, tangy from tamarind, and slightly sweet from the coconut.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab (YFL) specializes in Indian home‑cooking tutorials that focus on seasonal, comfort‑food recipes, often highlighting monsoon‑friendly snacks and quick meals for everyday cooks.
How does the YouTube channel Your Food Lab's approach to Indian snack cooking differ from other Indian cooking channels?
Your Food Lab emphasizes practical, minimal‑equipment techniques, uses everyday pantry staples, and often pairs dishes with classic Indian beverages like cutting chai, creating a relaxed, home‑cooking vibe unlike more production‑heavy channels.
What other Indian monsoon recipes is the YouTube channel Your Food Lab known for?
Your Food Lab is known for monsoon classics such as Masala Corn, Spicy Aloo Tikki, and Coconut‑Lime Chutney, all designed to be enjoyed with hot tea during rainy weather.
Last updated: August 20, 2026
