Here is a concise summary of the provided text, which appears to be a transcript of a cooking video for Moong Dal Pakodas (lentil fritters) with a side of chutney:
**Summary:**
* **Moong Dal Pakodas:**
+ Soak 2 cups of peeled Moong Dal in hot water for 2 hours (or 4 hours in normal water)
+ Grind the dal with ginger, garlic, and spices, but avoid adding salt (to prevent water release)
+ Add chopped veggies (spinach, onion, carrot, potato) and mix well
+ Fry in hot oil in two stages: medium flame (until partially cooked) and then high flame (until crispy)
* **Chutney:**
+ Blend coriander, green chillies, garlic, ginger, cumin, black pepper, and lemon juice
+ Key to good chutney: right balance of chilli heat and sourness
* **Tips and Variations:**
+ Use the peels of Moong Dal for added texture
+ For the second fry, use very high flame for extra crispiness
+ Can be served with tea, or used to make a curry the next day by sautéing with additional ingredients.
Here are the key facts extracted from the text, excluding opinions, with each fact numbered and presented in short sentences:
**Moong Dal Preparation**
1. Two cups of peeled Moong Dal are used for Moong Dal Pakodas.
2. Moong Dal cannot be used if it's washed, only if it's peeled.
3. The peeled Moong Dal needs to be fried two to three times, then washed to remove dirt and excess starch.
4. After washing, the Moong Dal is soaked in water for 2 hours (hot water) or 4 hours (normal water).
**Spice Preparation**
5. A homemade spice mix is used, containing coriander, cumin, fennel, and celery.
6. The spice mix also includes black pepper for added heat.
7. The spices are roasted lightly to enhance flavor and aroma.
**Chutney Preparation**
8. Two key elements for chutney are the amount of chili and the level of sourness.
9. The chutney recipe includes 100 grams of coriander, 3-50 grams of another ingredient (unspecified), a little Uddin Guava, 3 chilies, garlic, and ginger.
10. Cumin, black pepper, and lemon juice (1-1.5 lemons) are added for flavor and binding.
**Pakoda Preparation**
11. The mixture for pakodas includes moong dal, ginger, garlic, and a spice mix.
12. A little water is left in the mixture to prevent the pakodas from becoming too soft.
13. Baking soda (not powder) can be added to the mixture for lightness.
14. Salt is not added until the mixture is about to be fried to prevent water from coming out.
**Frying Pakodas**
15. Oil is heated at medium temperature for 5 minutes before frying.
16. Pakodas are fried in two stages: first on medium flame until partially cooked, then on high flame for crispiness.
17. The second fry makes the pakodas extra crispy and slightly thicker.
**Additional Tips**
18. Applying oil to your hand helps control the pakoda mixture.
19. Drafting water well and adding salt at the end are key for successful pakodas.
20. Leftover pakodas can be used to make a tasty curry the next day.