How to make Palak Aur Moong Kay Dahi Wade -

Spinach and dal wada with yogurt poured on it and spices sprinkled.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Split Green Gram Skinless

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Palak Aur Moong Kay Dahi Wade checkout Dahi Ke Kebab, Lebanese Cheese Balls, Dahi Poha Tadka, Dahi Ke Kebab . You can also find more Snacks and Starters recipes like Green Chicken Tikka Chicken Steamed Buns Thai Corn Cakes-Cook Smart Almond Tea Cakes

Palak Aur Moong Kay Dahi Wade

Palak Aur Moong Kay Dahi Wade Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Palak Aur Moong Kay Dahi Wade Recipe

  • Yogurt 1 1/2 cups

  • Split Green Gram Skinless 1 cup

  • Spinach blanched and chopped 5 leaves

  • Green chilli finely chopped 1

  • Salt to taste

  • Oil to deep fry

  • Sugar 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Roasted cumin powder 1/4 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons

Method

Step 1

Soak dhuli moong dal in three cups of water for two hours. Drain and grind to a thick paste. Add spinach and green chilli to dal paste. Add salt to taste and mix well.

Step 2

Heat sufficient oil in a kadai till moderately hot. Drop spoonfuls of batter into the hot oil and fry wadas till crisp. Drain and remove onto an absorbent paper.

Step 3

Take three cups of water in a pan. Soak fried wadas in water for two to three minutes. Gently squeeze out water and keep wadas aside. Beat yogurt till smooth. Add sugar and salt to taste.

Step 4

Place wadas on a plate and pour yogurt over. Sprinkle red chilli powder and roasted cumin powder. Serve garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.