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Moong ki dahiwadi
Category : North Indian lunches, Lentils
Servings : 3
Time Taken : 30-45 mins
Rating :
Method
- Add salt to batter of dal.
- Add asafetida and beat till frothy.
- Heat oil and fry small drops of batter till crisp and done. Drain and put in water.
- Beat yoghurt well.
- Add salt and sugar.
- Add moong badis after squeezing out all water, keeping them whole.
- Add chilli, coriander; sprinkle cumin powder and sweet chutney on top.
- Make chutney by mixing 1/2 cup tamarind pulp and 1/2 cup jaggery and boiling mixture till smooth. Cool and serve.
Ingredients:
250 gms. moong dal with skins, water for soaked in 4 hours, drained, ground
4 cups yoghurt
1/4 tsp. asafetida
1 tsp. cumin seeds, roasted, ground
1 tbsp. coriander leaves, chopped
1 green chilli, minced
2 tbsp. sweet chutney
Oil
Salt to taste
250 gms. moong dal with skins, water for soaked in 4 hours, drained, ground
4 cups yoghurt
1/4 tsp. asafetida
1 tsp. cumin seeds, roasted, ground
1 tbsp. coriander leaves, chopped
1 green chilli, minced
2 tbsp. sweet chutney
Oil
Salt to taste
RECIPES BY REHANA KHAMBATY
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