Ingredients:

• 1 cup – yellow or green moong dal (washed and soaked for 4 hours)
• 4-5 Green chillies (or red ones)
• 1 tbs – coriander, finely chopped
• 1/2 tsp – coriander seeds, crushed coarsely
• 1/2 tsp – cumin seeds, crushed coarsely
• 1/2 tsp – aniseed, coarsely crushed
• 1 tbsp – coriander, finely chopped
• 3 tbsp – hot oil
• salt to taste
• oil to deep fry

Method:

1. Drain soaked dal and wet grind not too fine.
2. Mix in all other ingredients, except oil to deep fry.
3. Beat well with hand to mix.
4. Heat oil, drop rounded bhajias, with wet hand or spoon.
5. Fry on medium till golden.
6. Serve hot with green and tamarind chutneys.

Recipe courtesy of Saroj Kering