Mung (Green Gram) and Urad Dal (Black Gram) Pakora
Moong and Urad Dal Pakorae
200 gm. skinless mung dal (green gram), skinless
50 gm. (1/4th of the mung dal) skinless urad dal (black gram), skinless
1 red onion, peeled and finely chopped (adjust amount to taste)
1-2 green chillies, chopped (adjust amount to taste). Use flaked chillies, if you don't have green.
1 tbsp. chopped coriander leaves
A pinch of asafoetida resin or Hing
1 tsp. salt (adjust to taste)
Oil for deep frying
Soak both dals together, overnight or for minimum of 5-6 hours.
Measure spices and chop onion, chillies and coriander, keep aside.
Grind both the dals together in a blender with enough water to make a thick batter of dropping consistency and slightly grainy. Blending should be done just before the dumplings are fried, as the blending process traps air in the batter, making the dumplings soft and fluffy. To test, drop a teaspoon of it in a bowl of water, it should float nicely.
Add onions, chillies, coriander, salt and mix well.
Heat oil in a karahi or a wok. To know when the oil is hot enough for frying, drop a small drop of batter into it, it should sizzle and rise to the surface quickly.
When hot, drop small dollops of batter using teaspoon or your fingers. I use fingers.
Fry on a medium heat until golden brown on all sides, turning frequently. If fried in very hot oil, they will not cook properly inside.