Moong Dal Khandvi

Ingredients list for Moong Dal Khandvi

• 1/2 cup Yogurt whisked
• 1 cup Split skinless green gram (dhuli moong dal) soaked and drained
• 3 teaspoons Ginger-green chilli paste
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• to taste Salt
• for greasing Oil 1 tablespoon +
• 1 teaspoon Mustard seeds
• 1 teaspoon White sesame seeds (safed til)
• 6-8 Curry leaves
• for garnish Fresh coriander finely chopped

Method

1. Put yogurt in a bowl, add half cup water and mix well.
2. Grind skinless green gram with half cup water to a fine paste.
3. Mix ground paste, yogurt mixture, ginger-green chilli paste, turmeric powder, asafoetida and salt in another bowl.
4. Pour this mixture into a non-stick pan and cook on medium heat, stirring continuously, till the mixture thickens.
5. Grease the back of a couple of stainless steel thalis with oil, spread the mixture evenly. Allow the mixture to cool. Cut into one inch strips and roll.
6. Transfer the khandvi on a plate.
7. Heat one tablespoon oil in a non-stick tempering pan. Add mustard seeds, once they splutter, add sesame seeds and curry leaves and sauté for half a minute.
8. Pour this tempering on the khandvi.
9. Arrange them on a serving plate, garnish with coriander leaves and serve.

Nutrition Info