A delicious starter made with split yellow gram and curds and tempered with sesame seeds and mustard seeds.
Preparation Time: 10 min., Cooking Time: 6 min., Serves 2.
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.
Tips
- 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.
Reblogged this on India Food Club.
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