Ingredients

• 250 gms - moong dal (green gram) with skin, soaked in water for 4 hours, drained, ground
• 4 cups - yoghurt
• 1/4 tsp - asafoetida
• 1 tsp - cumin seeds, roasted, ground
• 1 tbsp - coriander leaves, chopped
• 1 green chilli, minced
• 2 tbsp - sweet chutney
• Oil
• Salt to taste

How to Make Moong ki dahiwadi

• Add salt to batter of dal.
• Add asafoetida and beat till frothy.
• Heat oil and fry small drops of batter till crisp and done. Drain and put in water.
• Beat yoghurt well.
• Add salt and sugar.
• Add moong badis after squeezing out all water, keeping them whole.
• Add chilli, coriander; sprinkle cumin powder and sweet chutney on top.
• Make chutney by mixing 1/2 cup tamarind pulp and 1/2 cup jaggery and boil mixture till smooth. Cool and serve.