Dal Pakoda

Ingredients

• 30g moong dal petite yellow lentils
• ¼ tsp ginger
• ½  green chili
• ¼  tsp garam masala
• ¼  turmeric
• salt to taste
• ¼  tsp baking powder
• 1 tsp oil
• water as needed
• 1 tbsp coriander
• 20g finely chopped onion heaped
• 0.5 cloves garlic minced

Method

1. Soak the Mung dal in hot water for 15 minutes or 1 hour. Longer works best. Drain and add to the blender. Add ginger, chili, garam masala, turmeric, salt, baking powder, oil and water. Blend to a smooth thick batter. Add more water if needed. Keep the batter thick.
2. Add the chopped cilantro, greens, onion and garlic and fold in.
3. Make these in aebleskiver/appe pan drop ladleful of batter in a greased pan over medium heat. Cover and cook for 3 to 5 minutes, flip and cook for 2 to 3 minutes.
4. Lightly spray oil on top. 
5. Add a sprinkle of chaat masala on the fritters (optional). Serve with chutneys Mint Cilantro Chutney or tomato chutney or add to kadhi (non dairy yogurt sauce) or curry.