MOONG DAL BHAJIYA

MOONG DAL BHAJIYA

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INGREDIENTS

2-3 cup of oil for deep frying bhajiyas
1 cup yellow moong dal (split yellow lentil)
1-2 green chilies chopped into half each
½ inch ginger chopped finely or grated ginger
a pinch of asofoetida (hing)
½ t/s turmeric powder
1 t/s carom seed (ajwain)
1 t/s fennel seed (saunf)
1 t/s coriander seed (dhaniya)
1 t/s cumin seed
4-5 peppercorn (kalimirch) optional
salt as per taste
water as required

INSTRUCTIONS

• Soak moong dal overnight or for 3-4 hrs. Drain the water and grind the soaked moong dal with green chilies and asafoetida. Add a little water if required and grind to a coarse paste. Just ensure the batter is thick.
• Add chopped ginger, turmeric and salt. Mix all nicely.
• Pestle coriander seed, pepper corn, cumin seed, fennel seed and carom seed with a mortar until a coarse powder is formed. Add them to the batter. Stir the batter nicely for 2-3 mins.
• Heat oil in a deep vessel or kadhai. Once the oil is hot reduce to medium heat, add a spoonful of batter in the oil. Don't cluster with too many. Fry few at a time.
• Deep fry the pakoras until crispy and golden brown in color from all sides.
• Place the bhajiyas on absorbent napkins to absorb excess oil.
• Serve the Moong dal bhajiya hot with spicy chutney, sweet chutney or tomato sauce.

NOTES

• It's important to soak the dal before grinding.
• Alter the spices as per your taste and preference.
• The batter has to be thick, if it's thin then add some gram flour and mix.
• It's important for the oil to be hot before frying the bhajiyas. But it's equally important to reduce the heat whilst frying else they might get burnt.

Source: http://www.flavorsofmumbai.com/
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