• Rinse the moong dal under cold water until the water runs mostly clear. Place in a bowl with 1 cup water and soak for 3 to 4 hours. Drain completely and discard all the soaking water.
Drain the dal fully before grinding. Excess moisture is the most common cause of soft pakoras.
• Preheat the air fryer to 360°F.
• Add the drained dal, ginger, green chilies, and cumin seeds to the small jar of a high-speed blender. Pulse to a thick, coarse batter. The texture should be grainy, not smooth. Add 1 tablespoon of water only if needed to get the batter moving. Do not over-blend.
Batter consistency is key. Do not over-blend. A coarse, grainy batter produces crispy pakoras.
• Transfer the batter to a bowl. Add salt, turmeric, red onion, and cilantro. Mix well to combine.
• Spray the air fryer tray with cooking spray or use a parchment paper liner. Make small bite sized balls of batter and place them in the airfryer basket, slightly apart. Lightly spray the tops of the pakoras with oil.
• Air fry at 360°F for 8 minutes. Open the air fryer and shake the basket. Spray with a little more oil. If making fried chilies, cut a vertical slit in each chili, add a pinch of salt inside the slit, and place them on top of the pakoras.
• Cook for an additional 4 to 7 minutes until the pakoras are golden brown and crispy. Check at 4 minutes as air fryers vary. Serve immediately with Cilantro Mint Chutney.

Deep Frying Option

• Heat 2 inches of oil to 350°F in a kadhai. Drop small round balls of batter into the oil in batches. Fry for 3 to 4 minutes, turning once, until golden brown on all sides. Drain on paper towels.