Moong dal bhajiyas: Project Food
‘I love moong dal bhajiyas,’ coos a demure Katrina Kaif to an eager-to-please Ranbir Kapoor in Ajab Prem Ki Gajab Kahani. And then as I watch them go on a munching spree on my 47 inches LED screen, strange rumbling sounds take over my tummy. And like Pooh, I take this ‘rumbly in the tumbly’ quite seriously. Moreover, not too long ago a friend (Nandita) on Facebook posted a photographic evidence of her efficiency at doling out moong dal bhajiyas.
So I said to myself, ‘let’s do it.’ Also, it was long due since I haven’t done anything about the food project in a while owing to health issues.
Now I’ve always imagined this to be a toughie. Just then Chef Sanjeev Kapoor comes to my rescue with his perfectly simple recipe. All it takes is soaking a cup of moong dal or golden gram in water for four straight hours. Empty the dal in a mixer and add a teaspoon of ginger paste, three garlic cloves, 2-3 chopped green chillis, 1 tsp coriander seeds, 1 tsp fennel seeds, pinch of asafoetida, a handful of fresh coriander leaves, salt as per taste, grind it into a thin paste with very little water if necessary.
Pour small dollops in hot oil, deep fry till crisp and golden brown. Serve with ketchup or mint/ lahsun chutney. It’s easy and seriously yum.
Current Mood: bouncy
Current Music: Highway star-Deep Purple
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