Wednesday, August 29, 2012

Moong dal pakoda with arugula and avocado salad (Lentil fritters and salad)


 It is great to be back to blogging after a break of more three months!

Today I am posting something that I love to eat but do not make it at home too often. Dal vada/pakoda or deep fried lentil fritters. I love these simple yet delicious pakodas with a cup of tea and chutney . To go along with these I made a salad with crisp and peppery arugula. Raw onions and green chillies are a staple with most fried food and I added some avocado and sweet peppers that gave a nice color and texture to the salad.


(For pakodas)
2 cup yellow moong dal
1 inch piece of ginger
6-5 plump garlic cloves
3 green chillies
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons turmeric powder
a pinch of asafoetida (hing)
Salt to taste
Oil for deep frying

2 cups arugula leaves
half avocado sliced
half red onion thinly sliced
4-5 sweet peppers sliced
1 cucumber cut into roundels
salt and pepper to taste
spritz of lemon juice

(Yogurt dressing)
1/4 cup plain yogurt
1/4 cup sour cream
pinch of sugar
pinch of chaat masala
1/4 teaspoon salt
1/4 teaspoon red chilli powder
2 tablespoon chopped cilantro and mint leaves
half a garlic grated (optional)



Wash and soak the dal for 2-3 hours. Coarsely grind the dal along with the ginger and garlic. Add chopped green chillies, turmeric powder, asafoetida, salt, cumin and fennel seeds. Mix everything well. Heat oil and pour spoonfuls of batter in hot oil. Deep fry till golden brown. Drain on paper towels. 

Serve with favorite chutney or dip. I like cilantro and mint chutney to go along with pakodas but I made a cool yogurt dip that served as a dressing for my salad too.
For the salad, combine arugula leaves with onion rings, cucumber, sweet peppers and avocado. Add a little salt and pepper to it. Place a few lentil fritters and pour the yogurt dressing on top.
To make the yogurt  dressing combine all the ingredients listed above and serve along with the salad and fritters.