Moong Dal Karara Recipe

Step 1: To begin making Moong Dal Karara Recipe first soak moong dal for four to five hours

Step 2: Strain the water from the soaked dal and add it to a mixer grinder along with green chillies, ginger, enos fruit salt and salt to make a coarse paste

Step 3: Remove the ground moong dal paste into a big mixing bowl and add the coriander leaves

Step 4: Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up

Step 5: This helps the pakoras to be light, crisp on the outside and soft on the inside

Step 6: To fry the Moong dal pakorasHeat a paniyaram pan and add little oil in all the cavities

Step 7: Drop a teaspoon of the moong dal batter in each of the cavities

Step 8: Cook the moong dal pakoras on medium heat for a couple of minutes on each side till the pakoras are golden brown on the outside

Step 9: Once it is golden brown and crisp remove them on absorbent paper and keep them aside

Step 10: Note: Keep two tablespoons of the moong dal pakora batter aside to make the gravy

Step 11: Add around 500 ml of water to this remaining batter and stir

Step 12: Whisk the curd with the above batter and keep it aside

Step 13: To make the gravy for the Moong Dal kararaPreheat a wok or a heavy bottomed pan and add oil

Step 14: Once the oil is hot add the Asafoetida (hing), and the cumin seeds and let it crackle, add the cinnamon stick and the black cardamom

Step 15: After the cinnamon and cardamom release the aromas add in all the dry masala, the turmeric powder, coriander powder, garam masala, chilli powder and saute

Step 16: Add a tablespoon of water so that the dry powders do not burn

Step 17: Add in the moong dal curd mixture stirring constantly to avoid any lumps from forming

Step 18: Allow the moong dal mixture to come to a brisk boil until it form a smooth texture

Step 19: Simmer the gravy and add the moong dal pakodas in the gravy and bring the Moong Dal karara to a boil again for about 2 minutes and turn off the heat

Step 20: Check the salt and adjust to taste accordingly

Step 21: Transfer the Moong Dal karara into a serving bowl; garnish Moong Dal karara with coriander leaves and serve hot

Step 22: Serve Moong Dal karara with Rajasthani Khooba Roti, Carrot Cucumber Tomato Salad with Lemon and Coriander and  Aam Ka Achaar for a delicious meal