Moong Aur Mooli ki Chaat
by Tarla Dalal
Preparing the Moong aur Mooli ki Chaat does take a bit of effort, but your taste buds will prod you to go ahead with the task, because of the assured excitement! Crisp and flavourful moong dal pakodis are perked up with not one but an assortment of exciting toppings ranging from sweet and sour khajur imli ki chutney and pungent radishes to soothing curds and peppy spice powders. Now, if that does not spell excitement to your palate, what does?
Moong Aur Mooli ki Chaat recipe - How to make Moong Aur Mooli ki Chaat
Preparation Time: Cooking Time: Total Time:
Makes 6 plates
For The Yellow Moong Dal Pakodis
1 cup yellow moong dal (split yellow gram)
1 tsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 cup finely chopped onions
1 tsp ginger (adrak) paste
salt to taste
1/2 tsp fruit salt
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp of asafoetida (hing)
oil for deep-frying
For The Topping
1 1/2 cups whisked fresh curds (dahi)
6 tsp green chutney
12 tsp khajur imli ki chutney
12 tbsp grated white radish (mooli)
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling
black salt (sanchal) for sprinkling
chaat masala for sprinkling
salt for sprinkling
For the yellow moong dal pakodis
- For the yellow moong dal pakodis
- Clean, wash and soak the moong dal in enough hot water for 2 hours. Drain well.
- Blend the drained moong dal in a mixer till smooth without using any water.
- Transfer the moong dal mixture into a deep bowl, add the coriander, green chillies, onions, ginger and salt and mix well. Keep aside.
- Make the tempering by heating the oil in a small pan and add the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture and mix well.
- Sprinkle the fruit salt over the mixture and mix gently.
- Heat the oil in a deep non-stick kadhai and fry spoonfuls of the mixture in hot oil, a few at a time, till the yellow moong dal pakodis are golden brown in colour from all the sides. (you will get approx. 30 pakodis).
- Drain on absorbent paper and keep aside.
How to proceed
- How to proceed
- Place 5 hot yellow moong dal pakodis on a serving plate.
- Top with ΒΌ cup of whisked curds, 1 tsp green chutney, 2 tsp khajur imli ki chutney, 2 tbsp radish and finally sprinkle little chilli powder, cumin seeds powder, black salt, chaat masala and salt evenly over it.
- Repeat steps 1 and 2 to make 5 more plates.
- Serve immediately.
| Energy | 176 cal |
| Protein | 8.6 g |
| Carbohydrates | 19.2 g |
| Fiber | 2.4 g |
| Fat | 6.1 g |
| Cholesterol | 8 mg |
| Vitamin A | 126.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 3.4 mg |
| Folic Acid | 41.5 mcg |
| Calcium | 133 mg |
| Iron | 1.2 mg |
| Magnesium | 40.4 mg |
| Phosphorus | 77.3 mg |
| Sodium | 20.2 mg |
| Potassium | 364.5 mg |
| Zinc | 0.8 mg |
You must have had dahi vadas, but this is a dish with the same concept but totally different taste. The pakodis of yellow moong dal are so tasty that you can also have them just like that. But ya adding the curds, raddish, chutneys and masalas definitely intensify the taste. Especially the raddish, which gives a great crunch to this chaat.