Moong dal Pakodi Ki sabzi

Ingredients

¾ Cup moong dal (green gram) (soak overnight)
(Split (Dhuli) green gram can also be used)

1” ginger, finely chopped

2-3 cloves garlic, finely chopped

1 cup Curd

½ teaspoon jeera (cumin seeds)

½ teaspoon of red chilli powder

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 tablespoon chopped coriander leaves

1 tablespoon cooking oil

A pinch of hing (Asafoetida)

Salt to taste

Oil for frying

Method

Pakodi

Grind moong dal into a smooth and fluffy batter using food processor or grinder.

Add salt to it and mix well.

Heat oil in Kadhai (wok).

Wet your hand and pick up a small amount of batter. Drip the batter little by little in the oil. Try to make small round balls with the batter. (keep one teaspoon of this batter aside to mix in curd while making curry).

Turn the batter-balls over. Fry till golden.

Remove the balls from the oil and keep them aside.

Curry

Add one teaspoon of dal batter in the curd. Beat the curd so that it becomes smooth in texture.

Mix 2-3 cups of water into it and mix well

Heat oil in a pan.

Put ginger and garlic in it and stir the oil.

Add cumin seeds in the pan.

Now add hing.

Add green chilies.

Add curd and the water mixture into the pan.

Add coriander powder and cook the mixture for about 15-20 minutes on slow flame, and keep stirring from time to time.

Now add all the pakodi in it and cook for another 2 minutes in a slow flame so that the pakodi absorbs some of the curry and becomes soft.

Take it out and place it in a serving dish.

Now heat a small amount of oil in a small Kadhai and heat it.

Now add ½ teaspoon red chili powder to it.

Take this mixture off the Kadhai and sprinkle it over the curry.

Garnish the curry with chopped coriander leaves

Serve it with chappati or rice.