I have been trying out many recipes of late but then I dont bother to write down the recipe and the next time I attempt it I would have missed on something. So this collection of recipes on this blog is actually my recipe book :) I don't have a picture of this dish with me. Had made this long back. Will make sure I take one the next time I make it.
For the Wadi / Cutlet :
green moong dal - 1 cup
green chillies
salt
ginger garlic paste
chopped corrainder
finely chopped onion
hing / asafoetida
garam masala pwdr ( optional)
chilli pwdr
daniya pwdr
mustard
cummin / jeera
boil the green moong dal with some green chillies a lil salt and drain out the water. Grind it to a thick paste. Heat a pan and pour a lil oil. Add hing mustard jeera n when they splutter add chopped onions and ginger garlic paste n fry well. when done add a lil garam masala powder, cummin powder, daniya pwder, chilli powder fresh corriander n mix well. U can add a lil salt here. Add the moong dal paste and cook well till it forms a nice soft dough. Let cool for some time while u get ur gravy ready.
Once the mixture is cooled, shape them into small flat cutlets and shallow fry them.
Note : u can add a lil of corn flour if the mixture is too mushy.
For the gravy :
2 tomatoes pureed (or finely chopped)
2 big onions chopped or pureed
[1 small onion finely chopped if u are using onion puree ]
hing
ginger garlic paste
chilli pwdr
daniya pwdr
haldi / tumeric
salt
corriander
water
Heat oil in a pan, add hing jeera and the ginger garlic paste. Add the chopped onions. When the onions are transparent add the pureed onion and fry well. Add the tomato puree and cook well. add chilli powder daniya powder, haldi, salt and mix well. Add water to get a thick gravy like consistency and let it simmer till its done. garnish with fresh corriander leaves.
drop in the moond dal cutlets into the gravy before serving. Tastes best with roti's and a few onion rings for company ;)
No comments:
Post a Comment