Moong Daal ke Pakode is made using yellow moong daal instead of gram flour. To make the batter, moong daal is soaked in water for 3-4 hrs and then grounded and mixed with few Indian spices and deep fried in hot oil. It gives a crispy outer layer with a softness inside resembling a vada.
Posting this recipe, I feel I'm on a fried snack blogging marathon, hehehe. Ramadan coupled with a rainy climate in my place has resulted in such an outcome. I'm also trying to publish as many Ramadan recipes as possible before this month gets over, when I'll be back to my daal, roti, sabzi routine :P.
So, you enjoy these crispy hot moong daal pakodas for today, till I come back with more fried and yummy snacks recipes :)