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Moong Pakon / Moong Dal Pitha

Servings 4
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Soaking 2 hours
Total Time 1 hour 45 minutes

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.
Author: Sabrina Islam
Course: Dessert, Snack
Cuisine: Bangladeshi