Follow these steps for perfect results
Red Chili Powder
Green Moong Dal
soaked
Tomato
finely chopped
Coriander Powder
Turmeric Powder
Mango Powder
Cumin Seeds
Coriander
for garnish
Asafoetida
Ginger Garlic Paste
Salt
Lemon Juice
Oil
Garam Masala Powder
Onion
finely chopped
Soak green moong dal in water for 4-6 hours.
Wash and grind the soaked moong dal with 1/2 glass of water and turmeric powder.
Heat oil in a pan.
Add ginger garlic paste and cook for 1 minute.
Add asafoetida, the lentil mixture, and salt; stir until the mixture thickens to a halwa-like consistency.
Remove from heat and let cool.
Shape the mixture into small balls.
Steam the moong dal balls.
Heat oil in a separate pan.
Add cumin seeds and let them splutter.
Add finely chopped onions and cook until softened.
Add coriander powder, mango powder, red chili powder, and the steamed moong dal balls; mix well.
Add finely chopped tomatoes and cook until they are softened.
Stir in lemon juice and garam masala powder; mix thoroughly.
Turn off the heat and serve hot.
Expert advice for the best results
Soaking the dal overnight will make it easier to grind.
Adjust the amount of chili powder to your preference.
Serve with a dollop of yogurt for a cooling effect.
Everything you need to know before you start
15 mins
Can be made ahead and refrigerated for a day.
Garnish with fresh coriander and a sprinkle of garam masala.
Serve hot as a snack or side dish.
Pair with masala chai or coffee.
Accompany with raita or chutney.
The spicy notes complement the dish.
A strong coffee balances the savory flavors.
Discover the story behind this recipe
A popular snack in Uttar Pradesh, often served during tea time.
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