Masoor Dal Pakora is a traditional and crispy snack of the Bihari household, extremely delicious, lip-smacking on the outside, and crispy, super soft, and spicy inside. Masoor Dal Pakoda, popularly known as red lentil fritters, is the perfect Pakistani tea-time snack.
I love the Masoor Dal Pakoda Recipe, which can be made with just a few basic ingredients! If you are a fan of crispy golden brown balls or Pakistani fritters with a blast of flavors, then you absolutely will love this masoor dal recipe.
One of my favorite snacks all the time is prepared with masoor dal along with some spices. This is my family recipe. My mother comes from Bihar, Patna, India, and I learned all traditional dishes from my mother and grandmother.
This can be a good choice of a savory item that can be served as a side dish. I remember during Ramadan my mother used to make it more often, and it is served with Katchaloo at iftar time, don’t get confused by listening to this weird word kachaloo :)
My Latest Video Masoor Dal Pakora:
Masoor dal is one of the few pakoras that was religiously made in my house. I soon learned the best way to make the Masoor Dal Pakoda recipe, and it’s time I share my favorite recipe with you. Also, if you like these crispy Pakistani snacks, you may like to try another chana dal fritter.
Use chili more or less as per your requirement. If you have never tried these red lentil fritters. Then, do try once. I guarantee you will love making it again and again.
So let's come to know how to cook Masoor dal pakora with step-by-step photos...
Tips:
Do not add extra water when blending the dal, as this can cause the pakoras to lose their shape and absorb more oil. Instead of retaining a round shape, they may end up looking like dice.
Whisk the masoor batter for 10 minutes until it is fluffy. If you skip this step, the pakoras may turn out hard after frying.
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Firstly, thoroughly wash and soak the dal in hot water for at least 2 hours.
Peel and coarsely cut the onion and garlic.
After 2 hours, drain the lentils from the water, put the ingredients into the soaked masoor dal, mix the masoor dal with all spices, and put it in the food processor.
Add 3 tbsp water to the masoor dal, and blend the masoor dal until it turns into a smooth batter/paste.
Masoor dal batter consistency should be thick, according to the picture. Transfer the dal paste to another mixing bowl, add coriander and green chilies, and whisk it for 10-12 minutes.
While whisking the dal batter, meanwhile, heat the oil in the wok over low-medium heat, add salt to the dal batter, and keep whisking till it turns into a light and fluffy batter.
The batter should be fluffy and light, according to the picture. The batter in the hot oil to check its temperature. Once it starts floating, take it out and discard it.
Put dal dumplings in the hot oil, put 5-7 chunks at a time, and fry them over low-medium heat. After 2 minutes, flip all dumplings and carefully fry them on both sides until nicely golden brown.
Once they are properly fried, drain them from the oil and place them on a kitchen towel. Repeat the same process to fry the remaining dal fritters.
