Tuesday, August 27, 2013

Moong dal and Methi Pakoda


Methi/Fenugreek Leaves - 2 cups
Moong Dal - 1 cup
Onion - 1 large
Ginger - 1" long piece
Green Chillies - 8
Cornflour - 1 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Oil for deep frying


  1. Soak moong dal in water for 4-5 hours.
  2. Chop onion, keep aside.
  3. Separate fenugreek leaves from the stalks and wash the leaves thoroughly.
  4. Blend ginger and green chillies into a coarse paste without adding water.
  5. Drain all the water from soaked moong dal.
  6. Blend moong dal into coarse paste without adding water.
  7. Mix moong dal paste, cornflour, fenugreek leaves, chopped onion, asafoetida powder, ginger-green chillies paste and salt in a bowl.
  8. Heat oil.
  9. Drop small portions of this mixture into oil and deep fry until brown.
  10. Serve hot with tomato sauce.


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