Pakodi Chaat Salad (Moong Dal Bhajias Topped With Curd)

Recipe Ingredients

		For The Pakodi
1 cup	237ml	Moong dal - (200 g)
2		Green chillies
1		Ginger - (1 cm)
1/4 teaspoon	1.3ml	Turmeric powder - (1 g)
		Salt - to taste
1/4 teaspoon	1.3ml	Soda bicarb - (1 g)
		Oil - for deep-frying
		For The Salad
1/2 cup	73g / 2.6oz	Diced cucumber - (100 g)
1/4 cup	15g / 0.5oz	Diced & deseeded tomatoes - (50 g)
		For The Topping
1 1/2 cups	355ml	Curd - (360 ml), beaten
1/2 teaspoon	2.5ml	Salt - (2 g)
		Chilli powder and cumin powder - to taste
1		Chopped coriander leaves - for garnish

Recipe Instructions

Time required: 25 minutes plus soaking time

Wash and soak the moong dal for three hours and grind to a paste along with green chillies and ginger. Add turmeric powder, salt and soda bicarb. Beat the mixture with hand. Heat oil in a kadai and deep fry small marble sized pakodis till done.

Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over it. Pour the beaten curd over. Serve sprinkled with salt, chilli powder, cumin powder and coriander leaves.

Source:
Femina Magazine

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