moong dal pakoda | moong dal vada | moong dal bhajiya

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Moong dal pakoda recipe with step by step photos. These moong dal pakoda also known as Moong dal bhajiya is a popular and tasty street food snack from Mumbai. These are fried fritters made from yellow mung lentils, herbs, spices and are mildly spiced.


In Mumbai, we used to buy these moong dal pakoras from a shop outside borivali west station. The moong dal bhajiyas, they would make would be so soft and porous and I would wonder how. In fact moong dal does not give a soft texture like the vada or fritters made from urad dal.

So I suspect they would add some urad dal in the bhajiyas to give a really soft texture as the taste also would be a bit different. they would also add whole coriander seeds and black pepper in the fritters. I usually make a coarse powder of both and add them.

This moong dal pakoda recipe is easy. You can soak the moong lentils overnight or for 3-4 hours.

You can serve the bhajiyas with coriander chutney or tamarind chutney or tomato sauce or any chutney of your choice. You can also have them with roti or sandwiched between bread slices.

They are a good option for a tea time snack and we specially prepare them during monsoons or the winter season.

If you are looking for more Pakoda recipes then do check:

Steps to make moong dal pakoda recipe

1. In a bowl soak moong dal for about 3-4 hours or overnight. Drain the water and add them to the grinder. 

Then add 1 to 2 roughly chopped green chilies, ½ inch chopped ginger and 1 pinch of asafoetida (hing). 

Also add 1/8th cup of water and grind to a smooth paste. Remove the whole batter in a bowl.

moong dal bhajiya batter

2. Coarsely crush 1 teaspoon whole black pepper and 1 teaspoon coriander seeds in a mortar-pestle. Add these to the ground moong dal batter. Add salt as required. Mix well and stir the batter vigorously for a few minutes.

adding spices to moong dal batter

3. Heat oil for deep frying in a kadai or pan. Once the oil becomes medium hot then drop spoonfuls of the batter in the oil.

Depending upon the size of kadai you can fry more or less pakoras at a time. Just make sure there is enough space between the pakoras and the kadai is not overcrowded.

TIP: You can use any neutral flavored oil with high smoking point. Or you can use peanut oil also. I fry them either in peanut oil (in winters) or in sunflower oil.

frying moong dal bhajiyas

4. Fry the moong dal pakoras till crisp and golden. You will have to flip them a couple of time for even cooking. Once done, remove them with a slotted spoon draining as much oil as possible.

frying moong dal bhajiyas

5. Drain them on paper napkins to remove excess oil.

moong dal bhajiya, moong dal pakora

Serve the moong dal pakoda hot or warm with coriander chutney or tamarind chutney or mint chutney or just plain tomato ketchup. A cup of ginger tea or masala chai can also be served with them.

moong dal bhajiya recipe, moong dal pakora recipe

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moong dal pakoda recipe, moong dal vada recipe, moong dal bhajiya recipe

Moong Dal Pakoda

4.92 from 12 votes
Moong dal pakora is a mildly spiced fried fritters made from yellow mung lentils, herbs and spices.
Prep Time 4 hrs
Cook Time 30 mins
Total Time 4 hrs 30 mins

Cuisine Indian, Mumbai Street Food
Course: Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 2 to 3


  • 1 cup yellow mung lentils (moong dal)
  • 1 or 2 green chilies, chopped roughly
  • ½ inch ginger, chopped
  • 1 pinch asafoetida (hing)
  • 1 teaspoon whole black pepper
  • 1 teaspoon coriander seeds
  • cup water or as required
  • salt as required
  • oil for deep frying or shallow frying


making pakoda batter

  • In a bowl, soak moong dal in enough water for about 3-4 hours or overnight. Drain the water and add them to the grinder.
  • Add the chopped green chilies, ginger and asafeotida. Add water and grind to a smooth paste. You can add some more water if required.
  • Coarsely crush the black pepper and coriander seeds in a mortar-pestle.
  • Add these to the ground moong dal batter. Add salt and mix well.
  • Stir the batter vigorously for a few minutes.

frying moong dal pakoda

  • Heat oil for deep frying in a kadai or pan.
  • Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden. You will have to flip the pakoras a couple of times for even cooking.
  • Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
  • Then drain the moong dal bhajiya on paper napkins to remove excess oil.
  • Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato sauce. You can serve it with any green chutney. They makes for a good evening snack accompanies with tea.


  • The recipe can be doubled or tripled.
  • You can use any neutral flavored oil with a high smoking point to fry the pakoras.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Hi.. I really like the recipes on Ur page.. have tried so many.. always turn out good.

  2. Thanks a lot dear for this amazing recipe… just one doubt can we add onion in this pakoras???5 stars

  3. These moong dal bhajias r nt authentic ones,
    In batter oil is added n soda to make it soft
    Plus the batter is kept for 3 hours aside so it release all d water
    Coarsly grinded spices r used wid adrak, green chili, ajwain, black pepper , dhaniya … etc
    N dal used is not skinless… wid skin n den skin is drained out while washing, so it gives extremely soft pakora

    1. ayushree, thanks for your inputs. these pakoras are the way we have relished them close to our place in mumbai. i have not mentioned anywhere that they are authentic or not authentic. there are various ways a particular recipe can be made and thus these moong dal bhajiya recipe will also have many variations.

      in fact a simple dish like dal is made with many variations in each home. so here for a dal recipe, what can be an authentic or not authentic dal. of course there are some recipes which cannot be changed or are a signature dish of a particular region, city or community and yes these recipes will have authenticity.

      also thanks for sharing your method. i will give a try and if possible will add the recipe too.

  4. Hi i had a doubt. My moong dal bhajiya burst after i put it in oil?
    Why is it so ??5 stars

    1. the batter has become thin and thats why it has burst in oil. the batter has to be of medium consistency.

  5. Hi Dassana, your recipe is excellent. I have tried your moong bhaijiya. It’s superb 🙂

  6. Too good web..tasty recipes…u cn also modify n cook to ur taste so…over all nice..worth tryin

  7. Dassana, your recipes are just splendid and you’ve taken so much trouble to follow a specific pattern – photos with steps and then a concise recipe. This is so useful to the reader. Keep up the good work and many blessings and much good will for sharing so generously, the labour of your research,
    hard work, effort and creativity.

  8. not exactly like badas of dahi bada. urad dal badas have a different taste and texture. they are more soft and fluffy. if you mix both moong dal and urad dal, then the texture and taste is different.

  9. Perfect, soft and very tasty pakoras. Will make this again! added a little urad dal to this. made it very delicious.


  10. Hi Dassana, one doubt. you have mentioned that urad daal gives a soft texture to the bhajiyas. But in this recipe you have not added urad daal. why? I would like to know when adding urad daal any changes in the other ingredients? and also the ratio please. thank you very much for all the recipes you are posting. It is really helpful.

    1. hi nimmi, i have not added urad dal as this recipe is moong dal pakora. so obviously since its moong dal i have not added urad dal 🙂 but i have tried with urad dal and the texture becomes a bit softer than this one. you can use 3/4 cup of moong dal and 1/4 cup urad dal. rinse and soak both of them in enough water for at least 3 to 4 hours or overnight. you might need to reduce the water while grinding as urad dal absorbs quite a good amount of water. if you add more water, then the pakoras will absorb more oil. so i suggest to just add less water than mentioned in this recipe. and in case, the batter becomes slightly thin, then add some sooji/rava (about 1 to 1.5 tbsp) and it will thicken the batter and also make the pakoras crisp.

  11. Hey Dassna, I tried all your recipes so far all were good and excellent.. Thank you for the great recipe…. God bless U