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.

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.

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.

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.

For an optional spicy kick, you can serve with a side of green chili chutney.