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.