1 cup chilke wali moong ki dal (green gram dal)
2 teaspoons saunf (fennel seeds)
2 teaspoons khada dhani (coriander seeds)
1/2 inch adrak (ginger)
2 green chillies
1 tablespoon finely chopped coriander
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing
Salt to taste
Oil for frying


Soak moong dal for atleast 4 hours in water.
Rub the dal by hands to separate the peels/chilke from dal.
Pour water repeatedly, and remove the floating chilke as much as possible.
Grind dal coarsely along with adrak and green chilli without water.
Add saunf and dhania and just churn for a second so that it remains coarse.
Remove this batter in a bowl.
Add haldi, lal mirch and hing and pour 1 tablespoon hot oil on it.
Add coriander and mix well.
Deep fry mangodes till it is golden and crisp.
Serve hot with green chutney and imli ki chutney.

P.S. – Moon dal without chilka/peels can also be used however this tastes better.


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