Crispy, golden fritters made from yellow split moong dal sweetened with jaggery and coconut—a beloved Bangladeshi snack or dessert, often enjoyed during festivals and as a tea‐time treat.
Moong Pakon / Moong Dal Pitha
Ingredients
- 1 cup moong dal yellow split lentils
- ¼ cup grated coconut fresh or desiccated
- ¼ cup jaggery or sugar finely chopped/grated
- Pinch of salt
- ¼ tsp ground cardamom
- Oil for deep frying
Instructions
- Roast & soak dal: In a dry skillet over medium heat, dry-roast the moong dal until light golden and fragrant, about 4-5 minutes. Cool briefly, then transfer to a bowl, cover with water, and soak for 1-2 hours until the lentils swell. Drain thoroughly.
- Grind the batter: Without adding water, grind the soaked dal into a coarse, thick batter-some texture should remain for bite.
- Add flavourings: Stir the grated coconut, jaggery, salt, and cardamom into the batter until well combined.
- Heat the oil: In a deep pan or wok, heat enough oil for shallow-deep frying to 170 °C (340 °F).
- Fry the pakon: Drop small spoonfuls (about walnut-sized) of batter into the hot oil, giving them room to puff. Fry for 2–3 minutes per side, until crisp and golden brown.
- Drain & serve: Remove with a slotted spoon, drain on paper towels, and serve warm or at room temperature. Optionally, dip briefly in a light sugar syrup for extra sweetness.
Notes
Moong dal pitha or moong pakon is closely associated with seasonal tradition, made using freshly harvested rice flour and moong dal (yellow split lentils). It is often prepared during Nabanna, celebrating the abundance of the rice harvest, the flavours of winter, the richness of rural tradition and the joy of sharing handmade food.