Soak whole green moong dal overnight. Wash the soaked moong dal thoroughly with water and drain completely.

In a blender, add the drained moong dal, green chillies, garlic, cumin, carom seeds, coriander seeds, and ginger. Blend into a coarse paste without adding any water.

Transfer the coarse moong dal paste into a mixing bowl.

Add the finely chopped onion, a pinch of asafoetida, and turmeric powder to the mixture.

Next, add the gram flour and rice flour. These help to bind the mixture and add to the crispiness.

Add chopped fresh coriander and salt to taste. Mix everything well with your hands to combine the ingredients into a uniform dough-like consistency.

Add a small amount of baking soda and a few drops of water to the mixture. Mix well to activate the soda.

Heat oil for deep frying in a kadai over medium heat. You can also add a tablespoon of the hot oil to the moong dal mixture for extra crispiness.

Carefully drop small portions of the moong dal bhaji mixture into the hot oil. Avoid overcrowding the kadai.

Fry the fritters on medium heat. This is crucial as it ensures they cook through without burning and prevents them from becoming oily.

Once the oil bubbling reduces and the bhaji start floating, gently turn them to ensure they cook evenly. Fry until they turn golden brown.

Remove the crispy moong dal pakoda from the oil and drain on a sieve or paper towel.