Moong Dal Bhujia, this is a popular dish in the Northern parts of India. It is normally eaten with Rotis. The recipe given in this article uses Methi Leaves along with Moong Dale as the main ingredients. The preparation is not that difficult and is given below in a step-step by method to make cooking easy for new homemakers.
1 Cup Whole Moong Dal
A Small Bunch of Methi Leaves (fenugreek)
1-2 Green Chilies
½” Ginger Piece
1 Medium Size Onion
½ Teaspoon Turmeric Powder
½ Teaspoon Garam Masala Powder
For the Tadka
1-2 Red Chili (broken)
A Pinch of Mustard Seeds
A Pinch of Asafoetida
A Pinch of Cumin Seeds
1 ½ Tablespoon Oil
2-3 Teaspoon Ghee
Salt as per taste
Soak the Dal for 2-3 hours. After 2-3 hours drain the Water, add sufficient water, and then cook with Turmeric Powder.
Chop the Green Chilies, Garlic, Ginger, Onion and Methi Leaves.
Heat the Oil in a Kadai, add the Red Chili, Mustard Seeds, Asafoetida, and Cumin Seeds, and then add the Onion, Ginger, Garlic, Green Chilies and fry until the Onion color changes into brown. Add the Methi and fry for 2-3 minutes then add the cooked Dal, Salt and then cook for 5-7 minutes on a slow flame.
Heat the Ghee and Garam Masala Powder for 10nseconds and pour over the cooked Dal. Serve with the Chapatti.
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