Imagine a day when you feel like doing nothing, but still have to make lunch for yourself or the family! Surely every one of you can relate to the feeling. What do you do during those days? Order-in food? Nah... instead you cook something easy and comfortable! By comfortable food, one of the first dishes that we can think of is dal-chawal with papad and achar. To spice-up this comfortable meal, here we have an easy accompaniment recipe for you - a very quick and simple 'masoor dal ki pakodi'. The only time taking step in this recipe is the soaking time of the dal. It has to be soaked for few hours. Not to worry, you can soak the dal in the morning and prepare the pakodi during lunch (anyway, it has to be served hot!).
Masoor Dal Ki Pakodi (Fritters) Recipe:
Masoor Dal- One-and-half small katori (small bowl)
Onion- Half (finely chopped)
Green chilli- Two (finely chopped)
Coriander leaves- One teaspoon (chopped)
Ginger- Half teaspoon (thin slices)
Kalonji (Nigella seeds)- A little less than half teaspoon
Salt- as per taste
Oil (Preferably mustard oil for the strong pungent smell)
Soak the masoor dal in water for two to three hours.
Make a paste of the dal with salt in a mixer grinder.
Take the paste in a bowl and add onion, green chilli, coriander leaves, ginger and kalonji; mix them very well.
Heat oil in a kadhai (deep frying pan) on high flame. Once the oil is hot enough, low down the flame.
Now, make small balls of the mix and put in kadhai; fry them well in low flame. Make sure you fry the pakodis well (high flame gives colour to the outer shell, but will keep the pakodi uncooked from inside).