Deep fried spinach and gram flour dumplings cooking with whole moong and masalas
This recipe is contributed by Member Kavita Save.
Preparation Time : 16-20 minutes
Cooking time : 16-20 minutes
Servings : 4
Spinach leaves (palak), chopped
Onion, finely chopped
Gram flour (besan)
Carom seeds (ajwain)
to deep fry
Green gram (sabut moong), soaked
Onion , finely chopped
Green chilli, finely chopped
Red chilli powder
Fresh coriander leaves, chopped
To make the spinach dumplings take spinach leaves, onions, gram flour, carom seeds, turmeric powder and salt and mix well.
Heat sufficient oil in a kadai. Make small balls of the spinach mixture and deep fry till crisp.
Drain on absorbent paper. And set aside.
Pressure cook the dal with three cups of water and salt for three whistles. Remove and set aside.
Heat oil in a non-stick pan. Add cloves, mustard seeds, cumin seeds, garlic cloves and saute for a minute.
Add onions and saute till translucent.
Add the cooked dal and mix. Add turmeric powder and red chilli powder and cook for five minutes.
Add spinach dumplings and cook for more five minutes
Serve hot garnished with coriander leaves.