Moong Dal Pakode – Moong dal Pakode with methi leaves known as Paush bade is a very popular snack of Jaipur in winters. As I have already told you winters in Rajasthan could be very cold. Paush month according to the Hindu calendar is the coldest which will be from 18th December to 16th January.
Paush Utsav is celebrated during this month in temples in Jaipur and Paush bade and moong dal halwa are prepared. Both this food help in keeping the body warm and hence are perfect for this cold month.
All the ingredients added to this Moong dal pakode are warm in nature. These also act as a homemade remedy to battle cold and I think that is a perfect excuse to eat them in winters 😉
Fresh methi leaves, whole black pepper, Coriander seeds all are warm in nature and then lots of spices are added to these. You can add black pepper powder in place of whole black peppers/peppercorn if your kids are also going to eat these like I do. But the Paush bade you get in utsavs are really spicy with lots of whole black peppers and coriander seeds.
How to make Moong Dal Pakode/ Paush Bade
Preparation time: 10 minutes
soaking time 2-3 hours
frying time: 30 minutes
makes around 40 pakode depending on the size
1½ cups moong dhuli dal/ yellow moong dal
½ cup moong chilka dal/ green split moong dal
1 cup fresh methi leaves/fenugreek leaves washed and finely chopped
1 tbsp grated ginger
2 green chilies cut into small pieces
1 tbsp sabut dhania/ coriander seeds
½ tsp heeng/ asafetida
1 tbsp sabut kali mirch/ peppercorn
½ tsp red chili powder
¼ tsp garam masala
salt to taste
Note: you can adjust spices according to your family’s taste.
To make Moong dal pakode/ Paush bade
Wash and soak the dal for 2-3 hours. Using as little water as you can grind the soaked dal to a paste. Beat the batter for some time till the paste is fluffy. Add all the spices, chopped Methi leaves, green chilis and ginger to the paste.
Heat oil in a Kadai and check by putting a small drop of Dal mixture in oil. If it comes to the top, oil is hot if it sinks heat oil more.
Take small balls of dal batter in fingers and drop it gently in oil.
You can add about 8-10 balls of batter at the same time. Let them fry on high for 1 minute. Turn the pakode/fritters and change the flame to low. Let the pakode fry on low flame till they are golden brown.
Drain on a paper to remove excess oil.
Serve hot with coriander chutney or sauce.