{Ramadan Special} - Guest Post: Palak and Moong Dal Pakodas from Farrukh Shadab of Cubes N Juliennes

• 1 cup, yellow moong/mung dal
• ¾ cup, spinach, finely chopped
• 2 tbsp, coriander leaves, finely chopped
• 3 tbsp, fresh dil leaves (sepu bhaji)
• ½ tsp, turmeric powder
• ½ tsp, chili powder
• 1 nos, medium onion, finely chopped
• 1 to 2 nos, green chilies, finely chopped
• ½ tsp, ajwain (carom seeds)
• 1 tsp, cumin seeds
• Salt as per taste
• Oil for deep frying

PREPARATION:

• Wash and soak the dal for 3 to 4 hours.
• Drain the water and grind the dal to a coarse paste.  Do not add water while grinding.
• In a bowl, add ground dal and all the remaining ingredients listed above except oil.  Mix well.
• Heat sufficient oil in a deep kadhai/pan.
• Once the oil is hot, using your hand make a blob of the mixture and drop it very carefully.  Make blob and fry them in batches for the whole mixture.
• Fry till they are golden brown and crisp.  Do not fry them on very high heat as the pakodas will burn from outside and remain uncooked within.
• Take them out and drain them on absorbent towel.
• Enjoy with pudina chutney,  raw mango chutney or chutney of your choice.