Wednesday, July 19, 2006

Dal Bhajiya

Ingredients

Yellow moong dal 200gms
Green Chilies, Finely chopped 6 nos
Cummin Seeds 1/2 tsp
Coriander leaves, chopped 1 tbsp
Water As required
Oil For Deep frying
Salt To taste


Method

Soak the dal for 2-3 hours
Grind the dal coarsely using very little water
Add the finely chopped chilies, coriander leaves, cummin seeds and salt and mix well
Now heat the oil and fry small portions of this mixture on a medium flame till they turn golden
Serve hot with green chutney



And I will be taking break for 2 months so see you guys after 2 months

17 comments:

Anonymous said...

Nice recipe :). Come back soon....

Neelu said...

Where r u....a post after a long time and that too deep fried one ??? :)

Ashish Gupta said...

Heyy aapne moong ki dal ki bhajiye khaye aur mujhe pata bhi nahi chala! that is so bad [-x

Preeti said...

tussi jaldi blog update karo...
i think i will have to keep visiting this blog regularly... coz me to married now... hehehe... it shudnt matter coz moons knows cooking much much better than me... :-)

Anonymous said...

yeh need to update soon because i was searching and searching but i got one more website for that http://recipe.funmirchi.com

Anonymous said...

Your recipes sound fantastic, I'm going to try some of these very soon.
Keep posting, you're providing a genuine public service here!

Ashish Gupta said...

kya ho gaya ? khana-peena band kar diya kya aajkal ?!! ;-)

Unknown said...

We make a dish similar to this in the Caribbean, and call it phulourie but I am sure that the influence came from India as it is a dish traditionally prepared by Indians for special occasions.
I made them for the first time in honour of Holi. See my attempt at www.tastesofguyana.blogspot.com

Anonymous said...
This comment has been removed by a blog administrator.
Chef Jeena said...

Great recipe it looks yummy :)

EC said...

this recipe is different as we usual prepare the same with other dals...nice one

Anonymous said...

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Anonymous said...

very nice thing to share. Thank you for sharing such a wonderful recipe

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