Both Satish and I like to snack on some tasty nibbles with our evening tea and one tea-time snack I prepare once in a while, are green moong dal fritters – full of earthy goodness, simple with few ingredients, flavorful and ones which Nehal also relishes. It hardly takes any effort to prepare them – to savor these fritters at tea time, remember to soak the moong dal atleast 5-6 hours before tea-time.
Best eaten hot, off the skillet, when the crust is crisp. When eaten cold, its sort of chewy but pleasantly livens up our palate with a hot cuppa chai.
Pesara Punukulu Recipe
Prep & Cooking: 20-30 mts, soaking: 5-6 hours
Makes approx 35-40 punukulu
1 cup pesalu, green moong dal (soaked in water for 5-6 hrs)
1 onion finely chopped (optional)
3-4 green chillis (adjust according to your spice level)
2 flakes garlic, crushed (optional)
1 tsp cumin seeds
1 small bunch coriander leaves finely chopped
salt to taste
oil for deep frying
1 Grind the soaked and drained moong dal, green chillis, ginger and salt to a paste. There is no need to add water while grinding. Remove onto a dish and add the chopped onions, coriander leaves, cumin seeds and mix well.
2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop a little mixture (about a tbsp) and fry the fritters to a golden brown color. Deep fry a batch of 8-10 punukulu depending on the size of the vessel.
3 Serve hot over a cup of masala chai.
Generally, the split husked green moong is the preferred lentil for these fritters. You need to soak these lentils for 2-3 hours unlike the whole moong which requires more soaking time.