Moong Dal Bhajiya Recipe, How to make Moong Dal Bhajiya
Recipe type: Snack, Side
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Moong Dal Bhajiya is made from yellow moong dal, mildly spiced with pounded spices, crunchy from out and soft from within.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the spicy green (teekha) chutney:
  • 2 tbsp water
  • 2 cup of mint leaves (pudina)
  • 1 cup of coriander leaves (dhaniya)
  • 3-4 green chilies or as required (hari mirch)
  • 1 small onion chopped
  • 1 tbsp lemon juice
  • 2-3 garlic cloves (optional)
  • 1 t/s sugar
  • 1 t/s roasted cumin powder
  • black salt as required
For the sweet (meetha) or saunth chutney:
  • 1 cup pitted dates (khajoor)
  • 2 tbsp tamarind pulp (imli)
  • ½ t/s kashmiri chili powder
  • ½ cup jaggery powder (i used organic)
  • 1 t/s roasted cumin powder (jeera)
  • ¼ th t/s garam masala powder
  • ¼ th t/s black salt (kala namak)
  • 2 cups water
  • salt as required
For the Moong Dal Bhajiya
  • 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
How to make the recipe?
Preparing Green Chutney:
  1. Grind everything in a blender with water until a smooth paste is formed. Place it aside.
Preparing Sweet Red Chutney:
  1. Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
  2. Grind them with a cup of water until smooth.
  3. Take a pan and add the puree.
  4. Add ½ cup water and mix nicely.
  5. Also add jaggery powder, spice powder and salt.
  6. Mix and simmer for 4-5 mins, allow to thicken.
  7. Switch off the gas and allow to cool.
Preparing Moong Dal Pakora:
  1. 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.
  2. Add chopped ginger, turmeric and salt. Mix all nicely.
  3. Pestle coriander seed, pepper corn, cumin seeds, fennel seeds and carom seeds with a mortar until a coarse powder is formed. Add them to the batter. Stir the batter nicely for 2-3 mins.
  4. 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.
  5. Deep fry the pakoras until crispy and golden brown in color from all sides.
  6. Place the bhajiyas on absorbent napkins to absorb excess oil.
  7. Serve the Moong dal bhajiya hot with spicy chutney, sweet chutney or tomato sauce.
Notes
1. It's important to soak the dal before grinding.
2. Alter the spices as per your taste and preference.
3. The batter has to be thick, if it's thin then add some gram flour and mix.
4. 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.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/moong-dal-bhajiya-recipe/