Masoor Dal Pakoda | Red Lentil Fritter (VEGAN & GLUTEN FREE)

a perfect crispy and slightly spicy tea time snack using red lentil aka masoor dal

Monsoon has finally arrived and no one can think of any rainy evening is complete without a plate full of crunchy lip smacking pakoras, hot samosa, hot bhajiyas with a varieties of chutney like spicy green chutney and sweet tamarind chutney, roasted corn on the cob (bhutta) rubbed with lemon etc. The list is actually endless, isnt it ! It is a pure pleasure to gorge on some tasty hot snacks along with a cup of hot tea or coffee during monsoon.

Well today I am here with a monsoon snack using the Red Lentil aka Masoor dal which is called as Masoor Dal Pakora / Red Lentil Fritters. The best thing here is that one can add any filling in the pakoda paste and alter the ingredients as per own choice and these will still taste mouth-watering and delicious.

Masoor Dal / Red Lentil :

These are small red-colored lentils. One can get these from the grocery store with or without skin, whole or split form. This lentil is very soft and cooks quickly. Being abundantly rich in iron and protein, this is a perfect go-to option for vegetarians. Thus owing to its various nutritional and dietary benefits, it must be included regularly in a vegetarian diet. These are widely used for culinary purposes in India like to make dals, soups, curries, stews and side dishes too. Red lentils can also be used to make homemade face packs to treat skin problems like acne, tanning, dark skin and so on.

How to make the masoor dal pakoda :

The star ingredient here is the masoor dal (red lentil). The lentil is first washed and cleaned thoroughly. Then with enough water it is allowed to soak which takes 2-3 hours. I have used 1 cup of soaked masoor dal. The soaked dal is ground along with green chili into a coarse paste without adding water. This paste is then mixed with finely chopped onion, grated ginger, roughly teared curry leaves, cumin seeds, salt and yes, 1 tbsp of soaked masoor dal (used to make the pakoda bit crunchy and crisp). This mixing part can be done using hand or a spoon and basically to incorporate air into the paste which results into fluffy and light pakodas. Then small portions of the paste is carefully put onto the hot oil and allowed to fry over medium heat till these become golden brown from all the sides, flipping in between. The well fried pakodas are finally transferred onto a plate lined with absorbent paper which are then ready to serve !

💡FEW TIPS TO MAKE PERFECT MASOOR DAL PAKODA :

• Always fry the pakodas over medium heat. If the heat is low, the pakodas will absorb oil and if the heat is high then the pakodas will become brown from outside and remain uncooked from inside.
• The masoor dal should not grind into a fine paste. Instead make a coarse paste that too without using any water.
• The paste must not be of thin consistency, else while deep frying all will scatter in the hot oil.
• Do not forget to mix the paste using hand or a spoon to well incorporate air which results into fluffy and light pakodas.
• If this aeration process seems bit tough and to avoid the hand exercise one can add a pinch of baking soda to the paste.
• 6-7 no of pakodas has to deep fry at a time, basically add depending upon the size of the pan keeping in mind not to over crowd the pan.

Dietary note :

✔  Vegan

✔  Gluten free

✔  Deep fried snack

✔  Monsoon Pakoda / fritter

✔  Quick and easy to prepare

✔  Vegetarian Snack

Serving suggestion :

Rainy evening and a hot masoor dal pakoda (even any other pakoda) platter fully compliment each other. These are super crispy, slightly spicy and perfect to quest our evening hunger pang. Along with a hot cup of masala tea or ginger tea this pairs pretty well. Even these can be served along with some green chutney, tamarind chutney or any other sauce. The pakoda paste can be prepared in advance and just before serving time, the pakodas can be fried and served hot. 

The event related to this post :

Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 90th theme : ‘Monsoon Time‘ and is suggested by Poonam. She is a wonderful person and a versatile food blogger friend of mine. Do check out her space for many traditional Maharashtrian recipes. Recently she has shared Dahi ke Kabab which is apt for this monsoon as well as festive time and I simply love that. Well coming back to theme she suggested to make any monsoon special dishes, So this Masoor Dal Pakoda are contributed for the theme. Here are some similar recipes shared by our Healthy Wealthy Group members Beets and Potato Tikki by Preethi, Ram Ladoo by Swati, Rice Cutlet by Nams Corner, Garlic Rasam by Poonam, Paneer Pakoras by Shalu, Baked Maddur Vada by Vanita, Vegetable Pakora by Jayashree, Moong Dal Pakoda by Ruchi.

Now let’s go through how to make “Masoor Dal Pakoda” at home 👇

: Recipe Card :

Masoor Dal Pakoda | Red Lentil Fritter (VEGAN & GLUTEN FREE)

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Author: sasmita

Prep time: 15 MCook time: 20 MTotal time: 35 M

a perfect crispy and slightly spicy tea time snack using red lentil aka masoor dal

Ingredients:

• Masoor dal (red lentil) (soaked) 1 cup
• Ginger 1/2 inch
• Green chili 1-2 no.
• Onion (finely chopped) 1/4 cup
• Curry leaf 1 sprig
• Cumin seed 1/2 tsp
• Salt as needed
• Oil for deep frying

Instructions:

1. First put all the soaked red lentils aka masoor dal along with the green chilies into a blending jar, keeping 1 tbsp of soaked dal aside.
2. Make a coarse paste without adding water and transfer to a mixing bowl.
3. Meanwhile heat oil in a pan for deep frying.
4. Add finely chopped onion, grated ginger, roughly teared curry leaves, cumin seeds, salt and the soaked masoor dal (1 tbsp).
5. Mix everything well.
6. When oil is hot enough, lower the heat to medium first.
7. Take small portions of the mixed dal paste and carefully put onto the hot oil (6-7 no of pakoda has to deep fry at a time, basically add depending upon the size of the pan keeping in mind not to over crowd the pan).
8. Allow the masoor dal pakodas to fry till they become golden brown from all the sides, flipping in between.
9. Transfer the fried masoor dal pakodas into a plate lined with absorbent paper.
10. Similarly make pakodas with rest mixed dal paste.
11. Serve these hot and crispy pakodas along with tea or some green chutney, tamarind chutney or any other sauce !

Notes:

Do not use any water while grinding the masoor dal.
A pinch of baking soda can be added to the dal paste, but optional. I have not used.
Always fry the pakodas over medium heat. If the heat is low, the pakodas will absorb oil and if the heat is high, then the pakodas will become brown from outside and remain uncooked from inside.
Adjust the spiciness as desired.
Instead of using green chilies while grinding, these can be finely chopped and added along with onion.
Add 1 tbsp of soaked masoor dal to the dal paste after grinding. This is optional, but this addition will make the pakoda more crispier.

https://firsttimercook.com/2020/07/masoor-dal-pakoda-red-lentil-fritter-vegan-and-gluten-free.html

Masoor dal pakoda, Red lentil fritter, onion, green chili, vegetarian snack, curry leaves,

Snack, Monsoon Snack, Deep frying, Red lentil, vegan, gluten free

Indian

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