Moong Dal Karara Recipe
A delicious Rajasthani dish Moong Dal Karara Recipe is crunchy moong dal pakoras cooked in a curd based curry. Goes perfectly with any Indian bread. Serve it for lunch or dinner with some pickle or salad on the side.
Moong Dal Karara Recipe is a yummy curd based gravy similar to kadi pakoda. Here moong dal pakoras are fried in a paniyaram pan till they are crunchy and golden on the outside and then simmered in a curd based gravy. Addition of ginger and chillies in the pakoras give them a yummy flavour. Everyday spices are added to the gravy to make this dish delicious.
The traditional recipe calls for frying the pakoras, but in this recipe, we have made them healthier by pan frying them using a Kuzhi Paniyaram Pan. Frying pakoras in a Kuzhi Paniyaram Pan uses very little oil making them healthier.
Serve Moong Dal karara with Rajasthani Khooba Roti, Carrot Cucumber Tomato Salad with Lemon and Coriander and Aam Ka Achaar for a delicious meal.
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15 M
30 M
45 M
4 Servings
Ingredients
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For the Moong Dal Pakoras
- 3/4 cup Yellow Moong Dal (Split)
- 2 Green Chillies
- 1/2 inch Ginger , chopped
- Coriander (Dhania) Leaves , handful
- Salt , to taste
- 1/2 teaspoon Enos Fruit Salt
- Oil , to fry pakodas For the gravy
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Black cardamom (Badi Elaichi)
- 1 inch Ginger , finely chopped
- 2 Green Chillies , chopped
- 1 cup Curd (Dahi / Yogurt)
- 1 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- Coriander (Dhania) Leaves , to garnish
How to make Moong Dal Karara Recipe
To begin making Moong Dal Karara Recipe first soak moong dal for four to five hours.
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.
Remove the ground moong dal paste into a big mixing bowl and add the coriander leaves. Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up. This helps the pakoras to be light, crisp on the outside and soft on the inside.
Heat a paniyaram pan and add little oil in all the cavities. Drop a teaspoon of the moong dal batter in each of the cavities. 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.
Once it is golden brown and crisp remove them on absorbent paper and keep them aside.
Note: Keep two tablespoons of the moong dal pakora batter aside to make the gravy. Add around 500 ml of water to this remaining batter and stir.
Whisk the curd with the above batter and keep it aside.
Preheat a wok or a heavy bottomed pan and add oil. 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.
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. Add a tablespoon of water so that the dry powders do not burn.
Add in the moong dal curd mixture stirring constantly to avoid any lumps from forming.
Allow the moong dal mixture to come to a brisk boil until it form a smooth texture.
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.
Check the salt and adjust to taste accordingly.
Transfer the Moong Dal karara into a serving bowl; garnish Moong Dal karara with coriander leaves and serve hot.
Serve Moong Dal karara with Rajasthani Khooba Roti, Carrot Cucumber Tomato Salad with Lemon and Coriander and Aam Ka Achaar for a delicious meal.
