22 TOOR DHAL PAKODA - Celebrating 4 years of Blogging

Hope everyone had a nice break for Thanksgiving. Mine went very well, Kids had break from Wednesday which kept me extra busy at home and then we went out of town for couple of days. Visited some parts of Chicago and then a short visit to Wisconsin and then reached back late night yesterday. Only in the morning I realised that my blog reached 4 years and today I had to post something at least to make this special for my BLOG. Checked my drafts and thought this toor dhal pakoda would be appropriate as it is very very simple and easy to make. This tastes so good, soft inside and crisp outside. Will make a perfect snack in the evening with a cup or tea or coffee.


 

Today my blog reached 4 years. To celebrate my 4 years of blogging I am posting a very simple pakoda. On this day I would like to Thank all my Family members, Friends and Readers for supporting me in all possible ways and keep me posting more. With your continous support I was able to post today. Though I had a long break very recently and this is my first recipe post after that. I hope you all will support me in the way as you did before.

 
Ingredients to make toor dhal pakoda:-

Toor dhal/Tuval dhal( Tuvaram paruppu/ Kandi pappu/ Togari bele) - 1 cup
Onion - 1  chopped fine
Red chillies - 4 or 5
Curry leaves - few sprigs chopped roughly
Ginger - 1 inch chopped fine or grated
Asafoetida - 1 or 2 pinch
Oil for deep frying
Salt as needed
Wash toor dhal gently and discard water. Soak in water for atleast 2 hours. The amount would have doubled and absorbed some water. Drain excess if any. Grind the dhal along with red chillies to a paste. Remove and transfer to a bowl, add chopped onion, ginger curry leaves, salt, asafoetida and mix well.

 

Heat oil for deep frying. Take the mixture in your hands and drop little by little in oil by pushing  with your thumb. Fry till they tur crisp ad nice golden brown in colour. Remove from oil and press with a tissue paper. Serve hot with ketchup or chutney.
Note:- Instead of redchillies green chillies can be used, instead you can chop and add them to the pakoda mix along with onion and other ingredients.
I made this post for the 4th blog Anniversary. I will be back soon with replying to my comments and to my emails.