Moong Dal Ke Pakode | Moong Dal Pakori Chaat | Ram Ladoo | Kunal Kapur Recipe | Ramadan Special

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 321.2K views Mar 23, 2019

Chaat is an addiction and gives into this addictive recipe of Moong Dal Pakora Chaat. Moong Dal Pakori Chaat is just to die for & I bet you won't stop at just one. This Ramadan, prepare this recipe and add a burst of flavours to your festivities.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Pakori

Moong dal (soaked) – 1 cup
Chilly powder – 1 tsp
Cumin – 1 tsp
Turmeric – ½ tsp
Ginger Chopped – 1 tsp
Green chilly chopped – 1 tsp
Salt – to taste

For Sweet Curd

Curd – 1cup
Sugar – 3 tbsp
Salt – to taste
Black salt – ¼ tsp
Tamarind Chutney
Tamarind pulp – 1 cup
Sugar – 4 tbsp
Chilly powder – 1 tsp
Roasted cumin powder – 1 tbsp
Salt – to taste
Black salt – 1 tsp
Salt – to taste
Water – 1½ cup
Garnishes
Mint Chutney – ¼ cup
Pomegranate – ½ cup
Chaat masala – a generous pinch
Coriander sprigs

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Moong Dal Ke Pakode?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.