Moong Dal Bhajiya Recipe, How to make Moong Dal Bhajiya
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tbsp lemon juice
- 1 small onion chopped
- 2 cups water
- 2 tbsp water
- water as required
- 1 t/s sugar
- salt as per taste
- salt as required
- 1 t/s cumin seed
- 1 t/s roasted cumin powder
- 1 cup pitted dates (khajoor)
- 2 tbsp tamarind pulp (imli)
- 1/4 th t/s garam masala powder
- 1/4 th t/s black salt (kala namak)
- a pinch of asofoetida (hing)
- 2 cup of mint leaves (pudina)
- 1 cup of coriander leaves (dhaniya)
- 3-4 green chilies or as required (hari mirch)
- 2-3 garlic cloves (optional)
- black salt as required
- 1/2 t/s kashmiri chili powder
- 1/2 cup jaggery powder (i used organic)
- 1/2 t/s fennel powder (saunf)
- 1 t/s roasted cumin powder (jeera)
- 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
- 1/2 inch ginger chopped finely or grated ginger
- 1/2 t/s turmeric powder
- 1 t/s carom seed (ajwain)
- 1 t/s fennel seed (saunf)
- 1 t/s coriander seed (dhaniya)
- 4-5 peppercorn (kalimirch) optional
- Carbohydrate 2.73300937546537 g
- Cholesterol 0 mg
- Fat 0.0275 g
- Fiber 0.475125013248213 g
- Protein 0.309743750020491 g
- Saturated Fat 0.01155 g
- Serving Size 1 1 -5 (156g)
- Sodium 6.16281250406089 mg
- Sugar 2.25788436221716 g
- Trans Fat 0.0077 g
- Calories 11 calories
Grind everything in a blender with water until a smooth paste is formed. Place it aside.Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.Grind them with a cup of water until smooth.Take a pan and add the puree.Add ½ cup water and mix nicely.Also add jaggery powder, spice powder and salt.Mix and simmer for 4-5 mins, allow to thicken.Switch off the gas and allow to cool.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.
