A delicious Rajasthani dish Moong Dal Karara Recipe is crunchy moong dal pakoras cooked in a curd based curry. Goes perfectly with any Indian bread. Serve it for lunch or dinner with some pickle or salad on the side.

Mangochi – Moong Dal Kadhi is made from moong dal (yellow lentil). The Kadhi we commonly eat is made of besan (gram flour). Mangochi is much healthier and lighter than the besan Kadhi as moong dal is considered to be much lighter. Apart from being healthy it is very tasty also.

I follow this recipe given by my Mother in law she was a great cook.

For making this kadhi first the yellow lentil /moong ki daal is soaked and ground into a thick paste(traditionally  the yellow lentil with husk/ chilka wali moong daal  is soaked overnight and then it is rubbed to remove the husk and then ground into a paste but now we use the yellow lentil for a quick and easy version)then pakodas are fried in hot oil.

Here is a twist i have added 1 tbsp of urad dhulli dal while soaking to make pakodas more tastier.

The kadhi gravy is made with some leftover daal mixture and sour yogurt . Then the process is same like the normal kadhi.

Print Recipe

Moong Dal Karara / Moong Dal Kadhi

Moong dal Karara is one of the popular recipes from Rajasthan where moong dal pakoras are cooked in yogurt gravy.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Accompaniment, easy recipe, festivals, healthy food, Main Course

Cuisine: Indian

Keyword: jhol, kadhi, kadi, mangori kadi, moong dal kadhi, moong dal karara, pakoda kadi

Servings: 4

Author: Bhawna Maharshi

Ingredients

• 1 Cup Moong Dhuli Dal
• 1 tbsp Urad Dhuli Dal
• 1 Cup Buttermilk/Curd
• 3/4th tsp Cumin Seeds
• 3/4th tsp Fenugreek Seeds
• 1/4 tsp Asafoetida ( Hing )
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 4 Cloves
• 2 Dry Red Chillies
• 2 tbsp Desi Ghee
• Oil for Frying
• Salt to Taste

For Tempering

• 2 tbsp Desi Ghee
• 1/2 tsp Cumin Seeds
• 1 Dry Red Chilli
• Pinch of Hing ( Asafoetida )
• 1/2 tsp Red Chilli Powder

Instructions

How To make Daal Pakoda

• Wash and soak the moong daal for 3 hours and then wash and grind with very little water.
• Whisk the moong dal mixture well for about three to four minutes until the batter fluffs up. This helps the pakoras to be light, crisp on the outside and soft on the inside. 
• Keep two tablespoons of the moong dal pakora batter aside to make the gravy. Whisk the curd with the above batter and keep it aside.
• Heat oil in a kadai and make small pakora’s by dropping small balls of the dal paste in the oil and fry till golden. 

For Making Kadhi

• Take a big and wide pan and add curd, daal paste. Add salt, turmeric, chilli powder .
• Heat ghee in a small pan add the fenugreek seeds, cumin , hing , cloves, dry red chilli. Immediately pour it on the dal and curd mixture. Add 1.5 litre
• Mix well and boil for 5 minute on high flame, keep stirring, otherwise it will spill out from the pan. Lower the flame and cook for 15 minutes.
• Add pakodas and cook for another 5 minutes . keep stirring in between.
• When pakora become soft make the tempering-heat oil or ghee in a small pan, add cumin and asafoetida, when cumin start crackling add whole red chillies, switch off the flame and add kashmiri chilli powder and pour it over the boiling kadi.
• Serving suggestion-best with steamed rice , sookhi moong daal and roti.

Video

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens