Salam and welcome our today’s guest Farrukh Shadab of Cubes N Juliennes….I came across Farrukh through a food group (CAL) in facebook during last Ramadan. She was one of the very active member their and at that time I never knew that she had her own blog…I use to look out for her recipes….not only because they were styled and pictured beautifully….but also quite interesting….Soon the friendship grew and we Allhumdulliah became friends….Farrukh has set an example to new bloggers….With in a year of blogging career…she is famous…She has shown hard work and good work always pays….It is my pleasure today to have her as my guest as a part of this global Ramadan event….Joy From Fasting To Feasting – VII. As you don’t like me saying thanks…..JazakAllahu Khairan Farrukh for this lovely post…..
Palak and Moong Dal Pakodas
- 1 cup, yellow moong/mung dal
- ¾ cup, spinach, finely chopped
- 2 tbsp, coriander leaves, finely chopped
- 3 tbsp, fresh dil leaves (sepu bhaji)
- ½ tsp, turmeric powder
- ½ tsp, chili powder
- 1 nos, medium onion, finely chopped
- 1 to 2 nos, green chilies, finely chopped
- ½ tsp, ajwain (carom seeds)
- 1 tsp, cumin seeds
- Salt as per taste
- Oil for deep frying
- Wash and soak the dal for 3 to 4 hours.
- Drain the water and grind the dal to a coarse paste. Do not add water while grinding.
- In a bowl, add ground dal and all the remaining ingredients listed above except oil. Mix well.
- Heat sufficient oil in a deep kadhai/pan.
- Once the oil is hot, using your hand make a blob of the mixture and drop it very carefully. Make blob and fry them in batches for the whole mixture.
- Fry till they are golden brown and crisp. Do not fry them on very high heat as the pakodas will burn from outside and remain uncooked within.
- Take them out and drain them on absorbent towel.
- Enjoy with pudina chutney, raw mango chutney or chutney of your choice.