Moong Dal Bhajiya with Red Spicy Coconut Chutney

Ingredients

• 1 cup Yellow Split Moong Dal (washed, soaked 4-5 hours, then drained)
• 1 tsp Salt (adjust to taste)
• 1 inch Fresh Ginger (peeled and finely chopped)
• 3 pieces Green Chilies (chopped; adjust heat to preference)
• 10 leaves Curry Leaves (fresh, chopped)
• 1 tsp Whole Black Peppercorns (coarsely ground using mortar & pestle)
• 2 cups Vegetable Oil for Deep Frying (use neutral oil such as canola, sunflower, or peanut oil)
• 12 pieces Kashmiri Dried Red Chilies (toasted lightly on low flame)
• 1 cup Shredded Coconut (unsweetened, fresh or frozen)
• 5 cloves Garlic Cloves (peeled)
• 1 piece Medium Onion (roughly chopped)
• 12 leaves Mint Leaves (fresh)
• 3 pieces Spicy Green Chilies (for chutney) (chopped)
• 1 tbsp Tamarind Pulp (adjust sourness to taste)

Instructions

1. Wash and Soak Moong Dal

   Rinse 1 cup yellow split moong dal under running water until clear, then soak in enough water for 4‑5 hours until the lentils swell.

   Time: PT4H30M

2. Drain and Coarsely Grind Dal

   Drain the soaked dal thoroughly. Transfer to a mixer‑grinder and pulse to a coarse texture without adding any water.

   Time: PT5M

3. Season the Batter

   Place the ground dal in a mixing bowl, add 1 tsp salt and whisk very lightly—just enough to combine.

   Time: PT2M

4. Add Aromatics and Pepper

   Stir in 1 inch chopped ginger, 2‑3 chopped green chilies, 8‑10 chopped curry leaves, and 1 tsp coarsely ground black peppercorns. Mix until evenly distributed.

   Time: PT3M

5. Heat Oil for Frying

   Pour 2 cups oil into a deep pan and heat over medium‑high flame until it shimmers but does not smoke.

   Time: PT5M

   Temperature: medium-high heat

6. Fry the Bhajiya

   Dip your hand in water, take small portions of batter, and gently drop them into the hot oil. Fry on medium‑high flame, turning occasionally, until crisp and golden brown, about 8‑10 minutes total.

   Time: PT10M

   Temperature: medium-high heat

7. Drain the Bhajiya

   Using a slotted spoon, lift the fried bhajiya onto a strainer or paper towel to remove excess oil.

   Time: PT2M

8. Toast Kashmiri Red Chilies

   In a separate dry pan, toast 10‑12 Kashmiri dried red chilies on low flame for 2‑3 minutes until fragrant, stirring constantly.

   Time: PT3M

   Temperature: low flame

9. Cool the Toasted Chilies

   Transfer the toasted chilies to a plate and let them cool completely before grinding.

   Time: PT2M

10. Prepare Red Spicy Coconut Chutney

    In the mixer‑grinder, combine the cooled chilies, 1 cup shredded coconut, 5 garlic cloves, 1 medium onion, 12 mint leaves, 3 green chilies, 1 tbsp tamarind pulp, salt to taste, and a splash of water. Grind to a smooth paste.

    Time: PT5M

11. Plate and Serve

    Arrange the hot moong dal bhajiya on a serving plate, drizzle or dip with the red spicy coconut chutney, and enjoy with a cup of cutting chai.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g