Moong daal pakodas with coconut chutney

Fried items have always been my favorites, but pakodas have been my all-time favorites. A cup of tea and a hot plate of pakodas is a perfect combination on a rainy day!

Ingredients for pakodas:

• 1 cup moong daal (green or yellow, I had used green split moong daal)
• 1/4 cup urad daal
• 1/2 tsp cumin seeds
• 1/2 tsp ajwain seeds
• 1/4 cup finely chopped corainder
• 2 tsps ginger-garlic-green chilli paste
• salt to taste
• oil for frying
  

Effort: 45 mins

Serves: 2 persons




- Soak the daals in water for about 5-6 hours
- Grind to a smooth paste with minimal amount of water
- Mix cumin seeds, ajwain seeds, corainder, ginger-garlic-green chilli paste and salt
- Heat oil in a frying pan, and make small pakodas and fry till golden brown










Ingredients for coconut chutney:

• 1 cup fresh coconut pieces
• 3 tsps cumin seeds
• 1 inch ginger piece
• 1/2 cup fresh groundnuts
• 1 cup coriander leaves
• 1/2 cup curd
• 4-5 green chillies
• 1/2 tsp sugar
  
• salt to taste
• few drops of lemon
  

Effort: 10 mins

- Grind all the above ingredients to a smooth paste
- You can vary the green chillies depending on your preference
- Store in fridge in an air tight container. The chutney lasts for 4-5 days