Wash and soak the moong dal in water for 2 hours.

Drain the water completely from the soaked dal.

Coarsely grind the dal along with garlic, ginger, green chillies, salt, cumin seeds, and asafoetida in a mixer grinder. Do not add water while grinding.

Transfer the ground dal mixture to a mixing bowl.

Add chopped onion and coriander leaves to the bowl and mix well.

Heat sunflower oil in a wok or kadhai for deep frying.

Drop small portions (about ½ teaspoon) of the dal batter into the hot oil.

Fry until golden brown, flipping occasionally.

Fry the bhajji in batches to avoid overcrowding the wok.

Remove the fried moong bhajji with a slotted spoon and drain on absorbent paper.

For a healthier option, use a paniyaram pan. Heat the pan over medium heat and add 1/2 teaspoon of oil in each cavity.

Spoon a tablespoon of moong bhaji batter into each cavity and pan-fry until browned and crisp. Flip and cook the other side as well.

Serve Moong Bhajji with Dhaniya Pudina Chutney and Date Tamarind Chutney.