Moon Dal Pakudi Recipe

Soak the lentils

Rinse 2 cups split yellow moong dal thoroughly under running water until water runs almost clear. Transfer to a bowl and cover with about 3 cups of water. Soak uncovered or lightly covered in the refrigerator overnight or for at least 8 hours until the dal has plumped and softened but not fully broken down.

Drain and pulse

Drain the soaked dal through a fine sieve, reserving a tablespoon of the soaking water if needed later. In a food processor or blender, pulse the drained dal in 2–3 batches just enough to break it down to a coarse, slightly grainy paste (you want some texture). Do not add much water; the mixture should be thick and hold together. Transfer to a mixing bowl.

Prepare the batter mix-ins

To the bowl with the coarse dal paste add 2 roughly chopped green chilies, 1 tablespoon chopped ginger, 1/2 cup chopped cilantro and 1/2 cup mint (if using), 1/2 cup finely chopped onion, 1/4 cup grated raw green mango (optional), 1/2 cup rice flour, 2 teaspoons salt, 1/4 teaspoon turmeric, 1 teaspoon lightly crushed cumin seeds and a pinch (about 0.1 tsp) of baking soda. Mix well—rice flour should bind the mix and make it slightly drier so the pakudis stay crisp. Adjust texture with up to 1–2 tablespoons reserved soaking water if too dry. The batter should be sticky enough to hold small fritters but not runny.

Heat oil

Pour about 3 cups vegetable oil into a deep frying pan or heavy-bottomed pot (enough for 1–1.5 inches of oil, or more for deeper frying). Heat over medium-high until oil reaches about 350°F (175°C) or when a small drop of batter sizzles and rises to the surface immediately.

Shape and fry pakudi

Using wet hands or two spoons, form small rounds or quenelles (about 1 tablespoon batter each). Carefully slide 6–8 pakudis into the hot oil without overcrowding. Fry, turning occasionally, until golden and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter. Keep pakudis warm in a low oven (about 200°F / 95°C) if desired.

Finish

Taste one pakudi and adjust seasoning if needed (sprinkle a little extra salt or chaat masala if you like).

Prepare the chutney shortly before serving. Combine 1 cup cilantro, 1/2 cup mint, 2 green chilies (adjust to heat preference), 1 garlic clove (if using), 2 tablespoons lemon juice, 1/2 teaspoon roasted cumin powder and 1/2 teaspoon salt in a blender. Add about 2 tablespoons water and 2 tablespoons plain yogurt if you prefer a creamier chutney. Blitz to a smooth paste, stopping to scrape down the sides. Adjust salt, lemon, and water to reach a thick dipping consistency. Chill until ready to serve.

Place fried pakudis on a serving platter. Sprinkle with 1/4 cup finely chopped onion and a squeeze of lemon juice from the wedges. Serve immediately with green chutney on the side and extra chaat masala or roasted cumin powder to taste.

Leftover pakudis can be reheated in a 350°F (175°C) oven for 6–8 minutes to regain crispness. Store cooled pakudis in an airtight container for up to 2 days; chutney keeps refrigerated for 3–4 days.