Moong Palak Bhajiya
by Chhaya Taparia
14 Jul 2012
This recipe has been viewed 4875 times
Hot and spicy moong palak bhajiya is a perfect snack for a rainy day. Its just yummy with any chutney and a cup of tea.
Moong Palak Bhajiya recipe - How to make Moong Palak Bhajiya
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup green moong dal (split green gram)
1 cup finely chopped spinach (palak)
1 tbsp besan (bengal gram flour)
1 tbsp finely chopped coriander (dhania)
1 tsp crushed green chillies
1 tsp ginger (adrak) paste
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp coriander (dhania) seeds
1 tsp chilli powder
1/2 tsp garam masala
a pinch of asafoetida (hing)
salt to taste
oil for deep frying
Method
- Method
- Clean, wash and soak the moong dal in water for 2 hours. Slightly rub it remove the skin of some dal and drain well.
- Blend in a mixer to a coarse powder. Keep aside.
- Combine the cumin seeds, fennel seeds, coriander seeds and blend in a mixer to a coarse powder.
- Combine all the ingredients in a bowl along with powdered masala and dal, add 2 tsp ht oil and mix well.
- Heat the oil in a kadhai, add spoonful of mixture and deep fry till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot.
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