Ingredients:

• 1 cup – moong dal
• 1- finely chopped Onion
• 1.5 – large Tomatoes
• 5 – Cloves of Garlic (peeled)
• 1/2 inch – Ginger root
• 1/4 tsp – Cumin seeds
• 1/2 tsp – Turmeric powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Garam Masala powder
• Salt to taste
• Oil for frying

Method:

1. Soak moong dal in 1 cup water for at least 2 hours.
2. Drain water and grind it in the mixer/grinder into a paste. (The consistency of the paste must be slightly thicker than cake batter.)
3. Mix 1/2 of the chopped onions and very little salt (1/2 tsp) to the dal paste.
4. Heat oil in a kadai. Flatten the batter into small discs and drop them in the heated oil.
5. Deep fry them till they are golden brown. Do not over fry.
6. Keep them aside and prepare the gravy.
7. Gravy:
8. Heat the oil (about 2 tbsps) in a pan and add cumin seeds. Wait till they splutter and then add the other half of chopped onions in it.
9. Saute the onions till golden brown or soft.
10. In the meantime, grind tomatoes, garlic and ginger in the mixer.
11. Add this paste to the onions. Add salt, turmeric powder, coriander powder, garam masala to the pan and cook for about 15 mins.
12. Once the tomato paste and spices are cooked, add 1.5 cups of water and bring it to a boil.
13. Drop the moong vadee in the gravy and cook for another 5-10 mins. Now it’s ready to serve with either rice or chapattis.

Recipe courtesy of Sify Bawarchi