MOONG DAAL KE DAHI VADA

11:40 PM

Dahi Vada is a very popular North Indian dish. It's a hit at parties, and is a part of almost every ceremony. Fresh Dahi Vada is very refreshing and easy to digest also.It is a popular snack where lentil dumplings are dumped in a creamy whipped yogurt topped with spicy and sweet chutneys. This is a no onion no garlic preparation which can be eaten on all occasions. Usually Dahi Badas are prepared with Urad daal but in this preparation I have used the Yellow Moong daal for making the badas.Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.

Health Benefits

Yellow gram like other lentils and pulses is a good source of protein and dietary fibre.
It is low in fat and rich in B complex vitamins, calcium and potassium.
It is free from heaviness and flatulence, which are associated with other pulses.
Cooked yellow gram is an easily digestible food for invalid and sick persons.
Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.
Porridge or khichdi made from it is the best diet after recovery from acute illness.

INGREDIENTS:

Moong daal – 1 cup (250 grams) (soaked)
Green coriander leavs – 3 to 4 tbsp
Hung Curd- 500 gms
Ginger – 1 inch (minced)
green chillies- 2 noa
Oil – for frying vada
Roasted Cumin powder – 1 tbsp
Black salt – more than 1 tbsp
Red chilly powder – 1 tbsp
Sugar- 2 tbsp
chat masala-1tbsp
Mustard seeds -1 tsp
A few curry leaves for tempering

Let's learn how to make Moong Daal Dahi Vada:

Clean the Moong daal and wash thoroughly before soaking it in water for 3 to 4 hours. Drain out excess water from the soaked dal and grind it coarsely with very little or no water in a grinder.
Take grounded dal in a big bowl and whisk it thoroughly with your hands.Add grated ginger, green chillies and salt. Mix well and keep aside.
For drenching dahi vadas in water, take some water in any vessel and add salt into it. Mix well.
Preheat oil in a wok for frying vadas.
Slightly wet your palm. Now with help of your fingers, take a lump from dal mixture and place it over the palm of your hand. Make a hole in the bada and slide carefully to the hot oil for frying.
Now fry it on a low-medium flame until it gets golden brown in colour from both sides. Take out the fried vadas and place them in water with salt.

Tie curd in a cloth to drain out the water from it. Whisk the thick curd left over cloth, really well. Now add 2 tsp sugar in curd and add some water as well. Mix everything really well.
Take out dahi vadas from water and squeeze it gently between your palms to drain out the excess water and place them in serving plate.
Pour curd over them. Now sprinkle some roasted cumin powder, red chilly powder, black salt and chat masala.
In a small pan,take 1 tsp of oil. When it is hot, add the mustard seeds, when it starts to splutter, and the curry leaves . Switch off the gas and pour this over the Dahi vada.
Serve these tantalizing dahi vadas with some chopped coriander leaves on top and enjoy eating.