Ingredients:

• 2 cups – green gram (split)
• 1 bunch – Spinach
• 1 – Onion
• 3 – Green chillies
• A pinch of Turmeric
• Salt to taste
• 1 inch – Ginger

Method:

1. Soak moong dal for 2.5 hours.
2. Dry spinach after washing and chop. Set aside.
3. Chop onion.
4. Grind moong dal, ginger and chilli with a little water.
5. Add the ground paste to spinach, onion with a pinch of turmeric.
6. Add salt and mix well. Shape into balls.
7. Heat oil in a pan and drop the pakoras. Deep fry until brown.
8. Serve hot with tomato sauce.

Recipe courtesy of Shanti Chhetri