In a bowl, soak moong dal in enough water for about 3 to 4 hours or overnight. Drain the water and add them to a grinder or blender.
Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency. You can add some more water if required while grinding.
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 as this helps in aerating the batter.
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.
When the pakodas look light golden, turn over them gently and continue to fry.
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 place 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 ketchup. 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 moong pakoda.
Note that these fritters can be also made with split mung lentils with skins or with whole green mung beans. The taste and texture will be slightly different due to the presence of the husks.