Daal Pakora

Daal Pakora are crispy, golden fritters made from spiced lentil batter, perfect as a snack or appetizer. They are gluten-free, vegan, and pair beautifully with tangy chutneys or yogurt.

Ingredients

• Split yellow lentils (moong dal) - 100 grams
• Water - 300 ml
• Onion - 1 medium, finely chopped
• Green chili - 1, finely chopped
• Ginger - 1 teaspoon, grated
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon, or to taste
• Fresh coriander leaves - 2 tablespoons, chopped
• Rice flour - 2 tablespoons (for extra crispiness)
• Oil - for deep frying

Steps

1. Rinse the split yellow lentils thoroughly under running water, then soak them in water for about 2 hours.
2. After soaking, drain the lentils and transfer them to a blender. Add 100 ml of fresh water and blend to make a smooth batter. The consistency should be similar to pancake batter.
3. In a mixing bowl, combine the lentil batter with finely chopped onions, green chili, grated ginger, cumin seeds, coriander powder, turmeric powder, salt, chopped coriander leaves, and rice flour. Mix well until all ingredients are incorporated.
4. Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Using a spoon, carefully drop small portions of the batter into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras until they are golden brown and crispy, about 3-4 minutes on each side.
6. Remove the pakoras from the oil and drain on paper towels to remove excess oil. Serve hot with chutney or your favorite dipping sauce.

Nutrition

• Calories: 200
• Protein: 10 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in protein and fiber, helping to maintain digestive health.
• Contains essential vitamins and minerals, supporting overall well-being.

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