Moong Dal Pakoda: 5 Cocktails And Mocktails To Serve With The Crunchy Snack On Rainy Days
Moong dal pakoda is a popular Indian fritter made from soaked and ground split green gram mixed with spices, herbs, and sometimes onions or chillies. The mixture is deep-fried into small, crispy balls that are golden outside and soft inside. These pakodas are a common snack during the monsoon, offering a texture that pairs well with drinks.
However, deciding on drinks during monsoon gatherings can be tricky, as replacing chai with a chilled drink may seem contrasting. To make the pairing better, the chosen cocktail or mocktail must complement the pakoda’s earthy flavour and offer a contrast without clashing. Here are some options to try!
5 Cocktails And Mocktails To Serve With Moong Dal Pakoda Beyond Chai
1. Blood Orange Mocktail Spritzer
The mocktail is tart, citrusy, and slightly sweet, offering a robust flavour from blood orange balanced by the lightness of sparkling water. The spritzer's acidity pairs well with fried snacks like moong dal pakoda, cutting through the oil. It complements the pakoda’s earthy lentil notes while remaining neutral.
Ingredients (Serves 1)
- 30 ml blood orange juice
- 15 ml fresh lime juice
- 30 ml soda water
- 10 ml sugar syrup
- Ice cubes
- Orange slice, for garnish
Method
- Shake blood orange juice, lime juice, and sugar syrup with ice.
- Strain into a glass filled with fresh ice.
- Top with soda water and garnish with an orange slice.
2. Whisky Sour Cocktail
The whisky sour cocktail combines a smooth, robust whisky base with citrus and subtle sweetness. Its slightly dry finish contrasts well with the fried, spiced profile of moong dal pakoda. This balance of rich and crunchy pair makes it an ideal flavour combo to serve.
Ingredients (Serves 1)
- 15 ml whisky
- 30 ml lemon juice
- 15 ml sugar syrup
- 2 ml aromatic bitters
- Ice cubes
- Lemon slice, for garnish
Method
- Shake whisky, lemon juice, sugar syrup, and bitters with ice.
- Strain into a rocks glass with fresh ice.
- Garnish with a lemon slice.
3. Grapefruit-Rosemary Mocktail
The mocktail features grapefruit’s tart bitterness softened by sugar syrup and subtly amplified with rosemary’s herbal notes. It offers a crisp and slightly aromatic profile that contrasts with the spice of moong dal pakoda.
Ingredients (Serves 1)
- 30 ml grapefruit juice
- 10 ml sugar syrup
- 15 ml fresh lime juice
- 30 ml soda water
- Fresh rosemary sprig, for garnish
- Ice cubes
Method
- Shake grapefruit juice, lime juice, and sugar syrup with ice.
- Strain into a tall glass with fresh ice.
- Top with soda water and garnish with a rosemary sprig.
4. Cuba Libre Cocktail
The Cuba libre cocktail offers a mix of cola’s sweetness and lime’s acidity over a light rum base. Its simple yet layered profile complements the crunchy texture and savoury notes of moong dal pakoda.
Ingredients (Serves 1)
- 15 ml white rum
- 30 ml cola
- 15 ml fresh lime juice
- Ice cubes
- Lime wedge, for garnish
Method
- Pour rum and lime juice into a highball glass filled with ice.
- Top with cola and stir gently.
- Garnish with a lime wedge.
5. Strawberry-Lemonade Shrub
The mocktail features sweet strawberries balanced by tangy lemon and a slight zing from the vinegar base. The acidity cuts through the oiliness of moong dal pakoda, while the fruit notes contrast the savoury fritter.
Ingredients (Serves 1)
- 30 ml strawberry shrub syrup
- 30 ml fresh lemon juice
- 30 ml soda water
- Ice cubes
- Strawberry slice, for garnish
Method
- Stir strawberry shrub and lemon juice in a glass with ice.
- Top with soda water and garnish with a strawberry slice.
*Drink Responsibly. This communication is for audiences above the age of 25.
