Moong Dal Karara Recipe
A vegetarian Rajasthani recipe with yellow moong dal (split), green chilli, inch ginger - chopped. Ready in 45 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
22 steps- 1
To begin making Moong Dal Karara Recipe first soak moong dal for four to five hours
yellow moong dal (split)(3/4 cup) - 2
Strain the water from the soaked dal and add it to a mixer grinder along with green chillies, ginger, enos fruit salt and salt to make a coarse paste
green chilli(2)inch ginger - chopped(1/2)salt - to tasteenos fruit salt(1/2 teaspoon)inch ginger - finely chopped(1)green chillies - chopped(2)red chilli powder(1/2 teaspoon) - 3
Remove the ground moong dal paste into a big mixing bowl and add the coriander leaves
yellow moong dal (split)(3/4 cup)coriander (dhania) leaves - handfulcoriander (dhania) powder(1 teaspoon)coriander (dhania) leaves - to garnish - 4
Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up
yellow moong dal (split)(3/4 cup) - 5
This helps the pakoras to be light, crisp on the outside and soft on the inside
- 6
To fry the Moong dal pakorasHeat a paniyaram pan and add little oil in all the cavities
yellow moong dal (split)(3/4 cup) - 7
Drop a teaspoon of the moong dal batter in each of the cavities
yellow moong dal (split)(3/4 cup) - 8
Cook the moong dal pakoras on medium heat for a couple of minutes on each side till the pakoras are golden brown on the outside
yellow moong dal (split)(3/4 cup) - 9
Once it is golden brown and crisp remove them on absorbent paper and keep them aside
- 10
Note: Keep two tablespoons of the moong dal pakora batter aside to make the gravy
yellow moong dal (split)(3/4 cup) - 11
Add around 500 ml of water to this remaining batter and stir
- 12
Whisk the curd with the above batter and keep it aside
curd (dahi / yogurt)(1 cup) - 13
To make the gravy for the Moong Dal kararaPreheat a wok or a heavy bottomed pan and add oil
yellow moong dal (split)(3/4 cup) - 14
Once the oil is hot add the Asafoetida (hing), and the cumin seeds and let it crackle, add the cinnamon stick and the black cardamom
asafoetida (hing)(1/4 teaspoon)cumin (jeera) seeds(1/2 teaspoon)inch cinnamon stick(1)black cardamom (badi elaichi)(1) - 15
After the cinnamon and cardamom release the aromas add in all the dry masala, the turmeric powder, coriander powder, garam masala, chilli powder and saute
green chilli(2)coriander (dhania) leaves - handfulinch cinnamon stick(1)black cardamom (badi elaichi)(1)coriander (dhania) powder(1 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander (dhania) leaves - to garnish - 16
Add a tablespoon of water so that the dry powders do not burn
coriander (dhania) powder(1 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 17
Add in the moong dal curd mixture stirring constantly to avoid any lumps from forming
yellow moong dal (split)(3/4 cup)curd (dahi / yogurt)(1 cup) - 18
Allow the moong dal mixture to come to a brisk boil until it form a smooth texture
yellow moong dal (split)(3/4 cup) - 19
Simmer the gravy and add the moong dal pakodas in the gravy and bring the Moong Dal karara to a boil again for about 2 minutes and turn off the heat
yellow moong dal (split)(3/4 cup)sunflower oil - to fry pakodas - 20
Check the salt and adjust to taste accordingly
salt - to tasteenos fruit salt(1/2 teaspoon) - 21
Transfer the Moong Dal karara into a serving bowl; garnish Moong Dal karara with coriander leaves and serve hot
yellow moong dal (split)(3/4 cup)coriander (dhania) leaves - handfulcoriander (dhania) powder(1 teaspoon)coriander (dhania) leaves - to garnish - 22
Serve Moong Dal karara with Rajasthani Khooba Roti, Carrot Cucumber Tomato Salad with Lemon and Coriander and Aam Ka Achaar for a delicious meal
yellow moong dal (split)(3/4 cup)coriander (dhania) leaves - handfulcoriander (dhania) powder(1 teaspoon)coriander (dhania) leaves - to garnish
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Moong Dal Karara Recipe
A vegetarian Rajasthani recipe with yellow moong dal (split), green chilli, inch ginger - chopped. Ready in 45 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
22 steps- 1
To begin making Moong Dal Karara Recipe first soak moong dal for four to five hours
yellow moong dal (split)(3/4 cup) - 2
Strain the water from the soaked dal and add it to a mixer grinder along with green chillies, ginger, enos fruit salt and salt to make a coarse paste
green chilli(2)inch ginger - chopped(1/2)salt - to tasteenos fruit salt(1/2 teaspoon)inch ginger - finely chopped(1)green chillies - chopped(2)red chilli powder(1/2 teaspoon) - 3
Remove the ground moong dal paste into a big mixing bowl and add the coriander leaves
yellow moong dal (split)(3/4 cup)coriander (dhania) leaves - handfulcoriander (dhania) powder(1 teaspoon)coriander (dhania) leaves - to garnish - 4
Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up
yellow moong dal (split)(3/4 cup) - 5
This helps the pakoras to be light, crisp on the outside and soft on the inside
- 6
To fry the Moong dal pakorasHeat a paniyaram pan and add little oil in all the cavities
yellow moong dal (split)(3/4 cup) - 7
Drop a teaspoon of the moong dal batter in each of the cavities
yellow moong dal (split)(3/4 cup) - 8
Cook the moong dal pakoras on medium heat for a couple of minutes on each side till the pakoras are golden brown on the outside
yellow moong dal (split)(3/4 cup) - 9
Once it is golden brown and crisp remove them on absorbent paper and keep them aside
- 10
Note: Keep two tablespoons of the moong dal pakora batter aside to make the gravy
yellow moong dal (split)(3/4 cup) - 11
Add around 500 ml of water to this remaining batter and stir
- 12
Whisk the curd with the above batter and keep it aside
curd (dahi / yogurt)(1 cup) - 13
To make the gravy for the Moong Dal kararaPreheat a wok or a heavy bottomed pan and add oil
yellow moong dal (split)(3/4 cup) - 14
Once the oil is hot add the Asafoetida (hing), and the cumin seeds and let it crackle, add the cinnamon stick and the black cardamom
asafoetida (hing)(1/4 teaspoon)cumin (jeera) seeds(1/2 teaspoon)inch cinnamon stick(1)black cardamom (badi elaichi)(1) - 15
After the cinnamon and cardamom release the aromas add in all the dry masala, the turmeric powder, coriander powder, garam masala, chilli powder and saute
green chilli(2)coriander (dhania) leaves - handfulinch cinnamon stick(1)black cardamom (badi elaichi)(1)coriander (dhania) powder(1 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)coriander (dhania) leaves - to garnish - 16
Add a tablespoon of water so that the dry powders do not burn
coriander (dhania) powder(1 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 17
Add in the moong dal curd mixture stirring constantly to avoid any lumps from forming
yellow moong dal (split)(3/4 cup)curd (dahi / yogurt)(1 cup) - 18
Allow the moong dal mixture to come to a brisk boil until it form a smooth texture
yellow moong dal (split)(3/4 cup) - 19
Simmer the gravy and add the moong dal pakodas in the gravy and bring the Moong Dal karara to a boil again for about 2 minutes and turn off the heat
yellow moong dal (split)(3/4 cup)sunflower oil - to fry pakodas - 20
Check the salt and adjust to taste accordingly
salt - to tasteenos fruit salt(1/2 teaspoon) - 21
Transfer the Moong Dal karara into a serving bowl; garnish Moong Dal karara with coriander leaves and serve hot
yellow moong dal (split)(3/4 cup)coriander (dhania) leaves - handfulcoriander (dhania) powder(1 teaspoon)coriander (dhania) leaves - to garnish - 22
Serve Moong Dal karara with Rajasthani Khooba Roti, Carrot Cucumber Tomato Salad with Lemon and Coriander and Aam Ka Achaar for a delicious meal
yellow moong dal (split)(3/4 cup)coriander (dhania) leaves - handfulcoriander (dhania) powder(1 teaspoon)coriander (dhania) leaves - to garnish
Rate this recipe
