firstly, in a large bowl soak, 1 cup of split green moong dal for 4 hours.
once the dal is soaked well, keep half a cup of soaked dal aside.
drain off the water and transfer the dal to a mixer jar. make sure not to remove the skin of dal.
grind to a coarse paste without adding any water.
transfer the dal paste to a large bowl. also, add reserved half cup dal. this gives a nice texture to pakoda.
beat in one direction for at least 2 minutes, or until the dal batter turns airy and light.
now add 1 onion, 1 carrot, 2 potato and 1 cup palak.
also add 3 tbsp coriander, 2 tbsp curry leaves, 2 chilli and 1 tsp ginger garlic paste.
squeeze and mix well making sure everything is well combined.
further add 1 tbsp fennel, 1 tbsp coriander seeds, 1 tsp chilli powder, 1 tsp aamchur powder, pinch hing and ¾ tsp salt.
mix well making a thick batter. make sure to add salt, at last, to prevent vegetables from releasing moisture.
prepare a ball-sized pakoda and drop it in hot oil.
keeping the flame on medium, fry uniformly until it turns golden brown and crisp.
drain off to remove excess oil.
finally, enjoy crispy dal ke pakode or mangode with green chutney.