DAL PAKODA AND DAHI PHULKI RECIPE


DAL PAKODA AND DAHI PHULKI
Ingredients

250 grams moong dal (yellow lentil)
1 inch ginger 
6 green chilies 
1 tsp. full cumin seeds
handful of coriander leaves 
1/2 tsp. of red chili powder
salt to taste

DAHI PHULKI 

INGREDIENTS 
yoghurt (dahi)
sweet tamarind chutney
red chili powder
roasted cumin seed powder
chat masala 
coriander leaves for garnishing

SWEET TAMARIND CHUTNEY

Boil 1/2 cup of tamarind in 1 cup of water for 2 to 3 minutes cool.... squeeze well and strain the tamarind pulp ....

Add 1 heaped cup full of sugar 1/2 tsp. red chili powder 1/2 tsp. of jeera powder to the tamarind pulp also add 1 cup water and boil well ...Sweet chutney is ready...
You can store the sweet tamarind chutney in the fridge for a month, and use in any other chaat recipes as well
METHOD 

Grind ginger green chilies and cumin seeds together into a coarse paste

Soak moong dal for 4 to 5 hours drain its water completely and grind into a very coarse paste (do not add water)
Add ginger chili and cumin seed coarse paste chopped coriander leaves salt and red chili powder and 1 tsp. full of oil beat the mixture well so that it becomes light and fluffy
It is important to beat the mixture well for crispy and fluffy moong pakodas
Heat oil well and scoop out small portions of the moong dal mixture and drop it into hot oil make small sized round pakodas then turn the flame to medium and cook till brown and crisp
Drain on paper towel serve with coconut chutney tomato sauce pudina chutney
DAHI PHULKI

Soak the hot fried pakodas into a bowl full of water for few minutes

After few minutes remove all pakodas and press gently with palm so that all the water is drained of
Place the pakodas over a plate spread beaten yoghurt generously over the pakodas then spread sweet tamarind chutney

Sprinkle chaat masala roasted cumin powder and red chili powder garnish with coriander leaves serve chilled
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