The cuisine of Rajasthan is unique, flavoursome and makes a good use of lesser known ingredients. I love the dishes from this cuisine and my list of dishes to post here is extensive. Today, I have Moong Dal Bada.
It’s that time of the month when we bloggers traverse to a particular state, to cook and learn along with a partner. The partners of Shhh secretly cooking group are paired, they exchange two secret ingredients and cook a dish accordingly. My partner was Priya Iyer from www.the photowali.wordpress.com. As the cuisine is vast and interesting, we made a detailed study about it and later shared the ingredients. Green moong and onion were the two ingredients given to me and I made these moong dal bada, they are absolutely delicious with green chutney.
I had given Priya, coriander and cumin and she prepared Gatte Ki Sabzi, do check it, looks delicious.
I love using green moong in my cooking, salad, stir fry and pulav are the commonly prepared dishes. Now, I have this one, to add to my repertoire.
Other Rajasthani dishes that I have shared here are Gatte Ki Sabji, Quick Kadhi, Imli ka Amlana, Masala Mathri and Khasta Kachori.
Let’s get to the recipe of Moong Dal Bada
Ingredients:
- 1 cup whole green moong bean
- 4 flakes garlic
- 1.5 inch ginger
- 2 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1 onion
- coriander
- 3 green chilly
- a pinch of asafoetida
- 1/2 teaspoon dry mango powder
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- salt to taste
- oil for frying
- chaat masala to sprinkle
Method:
- Wash and soak the green moong for 6 -8 hours.
- Drain dal. Grind it along with green chilly, ginger and garlic, put very little water.
- Dry roast coriander seed and fennel seed for two minutes. Once it cools, grind it coarsely. This is the spice mix.
- Add all the other ingredients as dry mango powder, salt, pepper powder, chilli powder, spice mix, finely chopped coriander to the dal paste that you made. Mix thoroughly.
- Heat oil in a pan. Take a small ball of the batter, shape them into balls. Put a couple of them in the oil and deep fry them on medium heat until golden in colour.
- Repeat for the rest of the batter.
- Sprinkle a little chat masala over it and serve with green chutney.
Ingredients
Method
- Wash and soak the green moong for six to eight hours.
- Drain and put it aside in a colander.
- Dry roast coriander seed and fennel seed for two minutes. Once, it gives a good aroma, coarsely grind. This is the spice mix.
- Grind the green moong along with green chilly, ginger and ginger with very little water.
- Remove the batter in a bowl.
- Add all the other ingredients to it, black pepper, red chilli powder, amchur powder, salt, spice mix, coriander. Mix thoroughly.
- Heat oil, make balls and put them in it. Deep fry on medium heat until golden in colour.
- Remove them on a tissue paper, repeat for the rest of the dough.
- Sprinkle a little chat masala over the badas, serve with green chutney.
If you have liked this post, leave a comment below. Whenever you make it, take a picture and share it on instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.
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The Moong Dal Bada looks absolutely delicious! It would make for just the perfect snack for rainy weather like we are having in Bangalore these days. 🙂
I love the sound of the flavour combination! Def one I’ll gave to try 🙂
Thank you so much.
This is really a tempting snack .. specially in monsoon with some masala chai.. just perfect !
Thankyou, they were indeed tasty.
The kick from the saunf in this vada is so tempting, Jayashree ! the vadai look absolutely scrumptious…
Thank you, they were delicious Kalyani.
Wow! these badas sound so flavourful. Will do as a great snack with chai especially in these monsoons.
Thankyou Archana, absolutely.
With the current weather in blore…this would be so good garam garam with chai
Thank you Priya
We make a similar vada with moongdal but won’t add amchur and chilli powder…… A perfect snack with a cup of tea for this monsoon….
Never added garlic in oong dal dal vada must have added a garlicy kick to the vadas. so perfect to serve at get together and parties as starter or enjoy with a cup of Chai in chilli winter or rainy evenings..
I too love using green moong in my cooking, be it adding it to salads, curries or rice. I like that you’ve used whole green moong to prepare these famous badas. Adding garlic is a good idea, must try it out next time I make them using whole moong.
Whole moong Vadas with garlic and fennel seeds sounds interesting to me. Would love trying this crispy snack at tea time.
Thank you Poonam.
Perfect moonsoon snack or an evening snack with a cup of tea. The bada’s look delicious
Thankyou Renu
I realised while reading your post that I don’t use green moong whole, except for a rare Sundal snack. I always use the husked split moong dal in dals, khichidis etc. The green. moong bada recipe sounds quite interesting, and I do like the thought of the mango powder in it! Very nice recipe.
Thankyou Sujata, do give a try, I am sure you will like them.
such a healthy and delicious green gram fritters. They look so tempting
These green moong dal bada’s looks very tasty and perfect snack for this season. Using fennel seeds and dry mango powder surely gives different nd yummy taste to these badas 👌
Thankyou
Whole moong, and a bit of tang from the amchoor sounds exciting. I have some soaked so will try this as my kids will love them.
Do give a try to it Seema, you will like it. Thank you for the visit.
Moong dal vada sounds delicious. Loved the use of whole green gram. Perfect snack for this season.
Thank you Sujata.
These badas sound perfect as a snack and also as a main as they can be added to a gravy base to make the Rajasthani moong dal bada curry. I like how you have used whole green moong dal instead of yellow moong dal. Thanks for sharing!