Pink Lentils fritters Curry | Masoor Dal Pakoda Curry | Dal Pakoda Sabji
This curry is a very easy option for those who wanted to try something new, for dinner or lunch. Pink lentils fritter curry is packed with protein and can be served along with rice or lentils. It will change your taste and flavor and even a new version which will make your dinner or lunch more healthy and delicious.
In this post, I am trying this recipe with whole pink lentils with its cover and we need to soak it for 5 to 6 hours. Spice mix base is a mustard paste, if you want to change the gravy base then you can do it as per your choice, but this base is amazing with the fritters.
Let’s learn step by step process to prepare this recipe, along with photographs.
Pink Lentils fritters Curry | Masoor Dal Pakoda Curry | Dal Pakoda Sabji
Pakoda Preparation
- ½ Cup Pink lentils
- ½ Inch Ginger
- 9 Piece Garlic
- 3 Piece Green chilli
- 1 tsp Cumin seeds
- ¼ Cup Mustard oil
Spice Mix Preparation
- 2 Piece Tomato
- ½ Inch Ginger
- 9 Piece Garlic
- 4 Piece Green chilli
- 5 Piece Black peppercorn
- 1 tsp Coriander seeds
Curry Preparation
- ½ tsp Panch phoran
- 5 Piece Curry leaves
- 1 tbsp Mustard oil
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 1 tsp Kashmiri red chilli powder
- 1 tsp Sabji masala powder
- 1 Cup Water
Garnishing
- 1 tbsp Coriander leaves
- ½ Piece Lemon juice
Pakoda Preparation
Take soaked whole pink lentils, strain them, add ginger, garlic, chillies and cumin seeds, grind it to form a paste.
Grind to form a coarse paste, transfer it into a container and then add salt, coriander powder, turmeric powder, kashmiri red chilli powder and sabji masala and onion if you want.
Heat ¼ cup of mustard oil in a wok and prepare fritters as shown.
Flip it over and turn crispy from both the side. Keep it aside on tissue paper.
Spice Mix Preparation
Add tomatoes, ginger, garlic, green chillies, black peppercorns, coriander seeds, mustard seeds in a jar and make a smooth paste.
Curry Preparation
Heat 1 tbsp of oil in a wok (I have used 1/2 tsp of mustard oil) can change the oil as per the taste. Splutter 1/2 tsp of panchphoran and curry leaves.
Add grind ingredients and fry unless aromatic.
Add dry spice powder, like turmeric powder, coriander powder, kashmiri red chilli powder, sabji masala powder mix it well and the spice base is ready, add 1 cup of water, cover it and cook for 1 hour.
Cover and let it boil, add fritters and garnish it with coriander leaves and lemon juice, serve it with rice or chapati.
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