Mungi Daal Ka Pakoda (Lentil Fritters)

There are so many kinds of pakodas (fritters) in Indian cuisine. One can make pakodas out of virtually any vegetable. This past summer I tried these lentil pakodas for the first time in my mother’s kitchen. They are one of her favourites and remind her of when she was growing up. Here is the recipe.

The great thing about these pakodas is that you can use the leftovers the next day to make a really great curry called Mungodi!


Mungi Daal Ka Pakoda (Lentil Fritters)

Serves 6


2 cups yellow mung lentils (mungi ki daal), soaked in about 1 ½ cups water for a few hours

1 -2 whole green chillies, finely chopped (optional)

½ bunch of cilantro, finely chopped

½ tsp turmeric

Salt to taste

Oil to fry


• Grind the soaked mung daal with its water until it is ground to a fine, dropping consistency (see pictures).


• Add the chopped chilies, cilantro, turmeric and salt to the paste and mix well.


• Heat oil in a wok or kadai.


• When the oil is hot enough, carefully drop small mounds of the daal batter into wok.


• Fry the pakodas until they are golden brown on the outside.


• The perfect daal pakoda will be crispy on the outside and soft on the inside.


• Serve hot with mint chutney.

6 thoughts on “Mungi Daal Ka Pakoda (Lentil Fritters)

  1. Pingback: Mungodi Curry (Lentil Fritter Curry) | The Food Fairy

  2. Pingback: 15 Dishes That Taste Yummier During Monsoon

  3. Thank you for your website and recipes. I have been enjoying it very much. Can Mungi Dall Ka Pakoda batter be made a day in advance? If so is it just as good?

    • Ive never tried it – Im sure you can but make sure that you bring it to room temp and mix it up well again before you fry it

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