Firstly, soak 1 cup moong dal for 1 hour. Ensure that you do not over-soak the dal, as this makes the pakoda soft rather than crunchy.

Drain off the water and transfer to the mixer jar.

Add 1 inch of ginger and grind to a coarse paste.

Transfer the moong dal paste to a large plate.

Add 2 chilli, few curry leaves, 2 tbsp coriander.

Also add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chilli powder, 1 tsp cumin, ¼ tsp ajwain, ½ onion and 1 tsp salt.

Squeeze and mix well, ensuring all the species are thoroughly combined.

Drop a small bite-sized mixture into hot oil.

Stir occasionally, keeping the flame on medium.

Fry till the pakoda turns golden brown and crunchy. Drain off.

Finally, enjoy the Moong Dal Pakoda Recipe with green chutney.