Moong Dal Khandvi
by Tarla Dalal
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A delicious starter made with split yellow gram and curds and tempered with sesame seeds and mustard seeds.
- 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.
- 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.
- Saok the moong dal at least 3 to 4 hours before use. A quarter cup of raw moong dal will yield approximately 1/2 cup soaked moong dal.
Nutrient values per
|Vitamin A||95.5 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||0.5 mg|
|Folic Acid||45.5 mcg|
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