Cabbage Moong Dal Pakoda Moong Lentil Fritters

These Pakoda/Fritters are my absolute favorite snack, especially during the rainy season. They are lighter than our ‘besan pakora/chickpea fritters’ as chickpeas are slightly heavy to digest. Also, adding cabbage to these Moong Dal Bhajiya (another name for it) makes them endlessly crave-able.

Ingredients for Cabbage Moong Dal Pakoda:

The ingredients are as follows: Cabbage – thinly chopped Yellow Moong Dal – soaked in water for a minimum of 2 hrs or more and then batter made out of it. Onion – thinly chopped Mixed Herbs – like mint, cilantro or you can use either of them. Green Chili – thinly chopped (optional) Spices – salt, turmeric, red chili powder, coriander powder and garam masala

How To Make Moong Lentil Fritters:

Once we have these simple ingredients, we start by first sieving the water from soaked moong dal (keep aside a cup for using in batter). Then we grind the Moong Dal in a thick batter.

Then add chopped cabbage, onion, herbs, and spices. Mix everything evenly.

Now, heat oil in a pan. Using a large spoon or hand, add 6-7 fritter size batter in the hot oil (be careful with hot oil). Let this fry in medium heat for 2-3 minutes until golden brown on both sides.

Once done, remove the hot Moong dal pakora to a kitchen towel to soak any excess oil. Transfer to a serving bowl and enjoy with your favorite chutney like the below:

Tomato Chutney

Cilantro chutney

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