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Pakori Ki Sabzi
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5 from 1 vote

Pakodi Ki Sabzi (No Onion/Garlic Recipe)

Pakodi Ki Sabzi adds a great variety to the no onion/garlic menu. If you prefer, you can serve it with steamed rice as well or with chapati and raita. Learn how to make mong dal wadi curry in few simple steps. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Hina Gujral

Ingredients

For the pakori

  • ½ Cup yellow moong dal
  • a pinch of asafoetida hing
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • Oil to deep-fry the pakodi
  • Salt to taste

Ingredients for the curry

  • 2 small-size tomato chopped
  • 1 green chili chopped
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafoetida hing
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1 tablespoon ghee
  • ¼ 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 chili. 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.

Notes

Recommended Equipment: Kadhai ( buy it here )