Crispy Moong Dal Fritters

1.Rinse the moong dal under cold water until the water runs clear, then soak it in water for 4-6 hours or overnight.

2.After soaking, drain the dal and transfer it to a blender. Add a little water (just enough to help blend) and blend until you achieve a smooth yet thick batter.

3.In a mixing bowl, combine the blended moong dal, chopped onion, green chilies, ginger-garlic paste, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, baking soda, and salt. Mix well until all ingredients are evenly incorporated.

4.Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

5.Once the oil is ready, carefully drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry the fritters in batches until they are golden brown and crispy, about 3-4 minutes per side.

6.Using a slotted spoon, remove the fritters from the oil and drain them on paper towels to remove excess oil.

7.Serve the crispy moong dal fritters hot with mint chutney or tamarind sauce.