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2 cups - green moong dal, soaked for 2 hours in water.
4-inch pieces white pumpkin or squash
1/2 cup - cabbage, torn in big pieces
3-4 green chillies
1 piece ginger, grated (optional)
1/2 tsp - garlic, crushed (optional)
1/2 cup - spinach, drained, chopped finely
3 tbsp - coriander leaves, finely chopped
1/2 tsp - cumin seeds
1/4 tsp - carom seeds (ajwain)
salt to taste
2 tbsp - Hot oil
oil to deep fry for vada
How to Make Moongdal Vadas
Grind drained dal fine, either in a stone grinder or mixie.
Use minimal water.
Chop all veggies into chunks.
Mix and chop fine in a vegetable chopper
Chop green chillies very fine.
Mix all ingredients into dal, except oil to fry.
Beat with hand to blend well.
To make vadas:
Heat oil in a frying pan.
When hot, reduce heat, add small dumplings of mixture.
Fry to a light golden brown, drain on kitchen paper towel to absorb excess oil.
Serve hot with green and tamarind chutneys, or sauce.
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