Ingredients

• 1 cup moong dal
• 3 green chillies
• 1 tsp ginger paste
• 1/4 tsp asafoetida
• A pinch of soda bicarbonate
• Salt to taste
• 1/2 tsp cumin seeds
• 1/2 tsp Turmeric powder
• Oil for frying
• For the gravy:
• 5 cups - sweet fresh curd mixed well and chilled
• 1/2 tsp chilli powder
• Salt and sugar to taste
• 1/2 tsp powder of roasted cumin seeds
• 1/2 cup coriander seeds

How to Make Moongodi

• Soak dal for 3 hours.
• Grind with chillies, ginger, cumin seeds, asafoetida, turmeric and salt.
• Add soda bicarbonate and 2 tbsps. hot oil over the mixture and mix well.
• Heat oil and fry small balls of this mixture till they are crisp and lightly puffy.
• Churn curd and add salt and sugar.
• Dip the moongodis in a little water or milk, remove and add to the churned curd.
• When all moongodis are fried and added to the curd, check consistency and add more curd if needed.
• Sprinkle roasted cumin seed powder, chilli powder and coriander leaves in a suitable pattern.
• Serve ice cold with tamarind chutney.