Pakodi Ki Sabzi
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves 4
For the pakori:
1/2 Cup yellow moong dal
a pinch of asafoetida (hing)
1/2 tsp turmeric powder
1/2 tsp red chili powder
Oil to deep-fry the pakodi
Salt to taste
Ingredients for the curry:
2 small-size tomato chopped
1 green chile chopped
1 tbsp grated ginger
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
1 tbsp ghee
1/4 Cup chopped coriander leaves
Instructions:
To make the moong dal pakodi, wash and soak the moong dal in water for 4 – 5 hours.
Next, drain the excess water and grind the dal along with hing to a smooth paste. Make sure not to add water while grinding the lentil.
Transfer to a bowl and whisk the dal paste for 2 – 3 minutes using a spoon. Combine salt and spices in the lentil paste.
Heat oil in a deep-frying pan over medium flame. Once the oil is hot enough, drop tiny grape size portion of lentil paste in the oil. Make sure there is enough space between each pakodi to turn. Maintain the heat at medium-high. Turn the fritters once crisp from one side.
Transfer the moongodi to a plate lined with paper towel. Similarly, prepare the moong dal pakodi with the remaining batter.
To make the curry, grind tomatoes to a coarse paste in food processor or blender.
Heat ghee in a saucepan over medium flame.
Add cumin and hing. Fry for a minute. Add grated ginger and stir.
Fry till the raw smell of ginger wafts away and it turns light brown in color.
Add tomato paste and green chile. Stir and fry over low heat till the paste starts leaving the sides of the pan. Add spices and cook for a minute or so.
Now add 2 – 3 cups of water in the pan. The consistency of this curry is similar to Rasam so adjust the amount of water accordingly.
Season with salt and bring the curry to a boil. Reduce the heat to low and allow the curry to simmer for 10 minutes. Stir occasionally in between.
After 10 minutes, add moong dal pakodi in the curry. Simmer for 5 more minutes. Turn off the heat.
Add chopped coriander leaves. Cover the pan with the lid and let the curry sit this way till ready to serve.
Serve Pakodi Ki Sabzi with Phulka for lunch/dinner.
From funfoodfrolic.com