Venkatesh Bhat makes Moong dal pakoda & Green apple ginger chutney

Ingredients

• 250 g Moong Dal (split yellow) (soaked 2-3 hours, then drained)
• to taste Salt
• ¼ tsp Baking Soda (cooking soda) (a pinch for lightness)
• 1 tsp Kasuri Methi (dried fenugreek leaves) (crushed)
• 2 tbsp Coriander Leaves (fresh cilantro) (chopped)
• 2 Green Chillies (chopped, adjust to spice preference)
• 500 ml Groundnut Oil (for frying) (enough for deep frying; brand Mantra recommended)
• 3 tbsp Groundnut Oil (for tempering) (Mantra brand, used in chutney)
• 1 tsp Mustard Seeds
• ½ tsp Cumin Seeds (Jeera)
• a few Curry Leaves
• 25 g Ginger (crushed)
• 2 Tomatoes (large or medium, finely chopped, seeds removed)
• 1 Green Apple (grated; use tart green variety)
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (heaped, for color and mild heat)
• 1 tsp Jaggery Powder (Parry’s ready‑to‑use powdered jaggery)
• 500 ml Water

Instructions

1. Soak Moong Dal

   Rinse 250 g moong dal, place in a bowl, cover with water and soak for 2–3 hours.

   Time: PT2H30M

2. Grind to Coarse Paste

   Drain the soaked dal and transfer to a blender. Add a splash of water as needed and blend for about 5 minutes until the mixture is a medium‑coarse paste, not a smooth batter.

   Time: PT5M

3. Season the Batter

   Transfer the paste to a mixing bowl. Add salt to taste, ¼ tsp baking soda, 1 tsp crushed Kasuri Methi, 2 tbsp chopped coriander leaves, and 2 chopped green chillies. Mix thoroughly and let the batter rest for 10 minutes.

   Time: PT10M

4. Prepare Chutney Ingredients

   While the batter rests, finely chop the tomatoes (seeds removed), grate the green apple, crush 25 g ginger, and set aside curry leaves.

   Time: PT10M

5. Temper Oil for Chutney

   Heat a kadai over medium heat, add 3 tbsp groundnut oil. When shimmering, add 1 tsp mustard seeds, ½ tsp cumin seeds, and a few curry leaves. Sauté until the mustard seeds crackle.

   Time: PT2M

   Temperature: Medium

6. Cook Tomatoes

   Add the chopped tomatoes to the tempered oil. Stir and cook for about 3 minutes until they soften.

   Time: PT3M

   Temperature: Medium

7. Add Apple and Spices

   Stir in the grated green apple, ½ tsp turmeric powder, 1 tsp heaped Kashmiri red chilli powder, salt to taste, and 1 tsp powdered jaggery. Mix well.

   Time: PT2M

8. Simmer Chutney

   Pour in 500 ml water, bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the mixture thickens to a jam‑like consistency.

   Time: PT15M

   Temperature: Low simmer

9. Heat Oil for Frying

   In another kadai, heat enough groundnut oil (≈500 ml) over medium‑high heat until a small drop of batter sizzles immediately.

   Time: PT3M

   Temperature: Medium‑high

10. Fry Pakodas

    Using a wet spoon, scoop a spoonful of batter and gently drop it into the hot oil. Fry in batches, turning occasionally, until the pakodas turn golden brown and develop a crisp outer layer (about 4‑5 minutes per batch). Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: Medium‑high

11. Serve

    Arrange 4 hot pakodas on a plate, drizzle a generous ladle of the apple‑ginger‑tomato chutney over them, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g