Moong Dal Bhajia in Tomato Gravy
For the Moong Dal Bhajias
Ingredients
- 250 g whole moong dal, soaked overnight and ground to a paste
- 2 tsp finely chopped green chilli
- Unrefined salt to taste
- Coriander (dhania) seeds, coarsely ground
- ⅛ tsp garam masala
- 2 tbsp chopped fresh coriander leaves
Method
Take the moong dal paste in a bowl. Add coarsely ground coriander seeds, chopped coriander leaves, garam masala, green chilli and salt. Mix well and form golf sized balls. Steam these until cooked (approximately 10 minutes – a toothpick inserted in the centre should come out clean) and then bake in the oven at 180 °C for 5-10 minutes.
For the Tomato Gravy
Ingredients
- 400 g tomato puree
- ⅛ tsp turmeric (haldi) powder
- 1 tsp coriander (dhania) powder
- 1 tsp cumin (jeera) powder
- 1-2 tsp red chilli powder
- Unrefined salt to taste
Note: the above masala ingredients may be adjusted according to personal taste
Method
Steam the tomatoes and grind to a paste. In a pan, take the tomato paste, add all the masalas mentioned above and cook for 5 minutes on medium heat.
Add some water if needed, to obtain your preferred consistency and let it cook for a while. Allow to simmer on low heat. After 5-10 minutes, add the bhajias and cook for another 5 minutes. Garnish with coriander and serve with steamed red rice.
Serves 4