Moong Dal Khandvi

by Tarla Dalal

Added to 615 cookbooks
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A delicious starter made with split yellow gram and curds and tempered with sesame seeds and mustard seeds.

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Preparation Time: 10 min.
Cooking Time: 6 min.
Serves 2.
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Ingredients

1/2 cup soaked yellow moong dal (split yellow gram)
1/2 cup curds (dahi)
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For the garnish
2 tbsp coriander (dhania)

Method

Drain and grind the moong dal to a very fine paste in a food processor using 1 tablespoon of water.
Combine th moong dal paste, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and mix very well in a glass bowl. Microwave on high for 7 minutes, stirring in between after every 2 minutes.
Spread the mixture thinly on the back of three 200 mm. (8") diameter thalis. Allow to cool for five minutes.
Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.

How to proceed

For the tempering, heat the oil in a pan and add the mustard seeds.
When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
Serve, garnished with the coriander.

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