Moong ki Goli
It is beautiful to note how food is a part of our culture, how every family has a few traditional recipes that are passed down through the generations and handed over like a legacy ... These are the special ones 'coz you won't find them in fancy cookbooks. If you are lucky you run into them while leafing through an old diary. If you are luckier you will learn them as you help your mom in the kitchen - I belong to the luckier lot !
.jpeg)
This particular recipe for moong ki goli is much loved in my family and is a fruit of labour (and love). Make it on a day when you have the time and the inclination to cook. It is therefore not a surprise that I can't think of them without thinking of my mom - few other people show their love through food as well as moms do!
Ingredients
Moong daal 300gm (soaked overnight, washed to remove the green skin and then ground into a thick paste)
Cumin seeds 1 tsp
Asafoetida - a pinch
Onion paste 3 tbs
Tomato puree 1 tbs
Garlic paste 1 tsp
Ginger paste 1 tsp
Tumeric powder 1/2 tsp
Red pepper powder 1/2 tsp
Salt to taste
Coriander chopped for garnish
Oil
In a pan heat around 2 tbs oil and crack 1/2 tsp cumin seeds. Add a pinch of asafoetida. Next add the moong daal paste and stir well. Make sure that the paste is dry. Add salt and red pepper powder to taste and continue mixing till it is well incorporated and cooked through. The mixture should form a sticky dough but cooked through when you taste it.
Remove from heat and while still hot roll into small balls. You might want to wet your hands with water and apply a bit of oil onto your palms so that it does not stick to your hands.
Set aside the moong daal balls covered with a damp cloth.
In a pan heat some oil and add 1/2 tsp of cumin seeds. Next add the ginger, garic, onion and tomato pastes and cook for some time. You might need to add a dash of water in case the pastes run too dry and begin to burn.
Add in the dry spices and stir until the masala is well cooked. Gently add the moong balls to the masala and toss gently till they are well coated. Take care not to break them.
.jpeg)
Garnish with coriander leaves and lime juice (optional). It is great as a snack or a side dish to a main course.
.jpeg)
This particular recipe for moong ki goli is much loved in my family and is a fruit of labour (and love). Make it on a day when you have the time and the inclination to cook. It is therefore not a surprise that I can't think of them without thinking of my mom - few other people show their love through food as well as moms do!
Ingredients
Moong daal 300gm (soaked overnight, washed to remove the green skin and then ground into a thick paste)
Cumin seeds 1 tsp
Asafoetida - a pinch
Onion paste 3 tbs
Tomato puree 1 tbs
Garlic paste 1 tsp
Ginger paste 1 tsp
Tumeric powder 1/2 tsp
Red pepper powder 1/2 tsp
Salt to taste
Coriander chopped for garnish
Oil
In a pan heat around 2 tbs oil and crack 1/2 tsp cumin seeds. Add a pinch of asafoetida. Next add the moong daal paste and stir well. Make sure that the paste is dry. Add salt and red pepper powder to taste and continue mixing till it is well incorporated and cooked through. The mixture should form a sticky dough but cooked through when you taste it.
Remove from heat and while still hot roll into small balls. You might want to wet your hands with water and apply a bit of oil onto your palms so that it does not stick to your hands.
Set aside the moong daal balls covered with a damp cloth.
In a pan heat some oil and add 1/2 tsp of cumin seeds. Next add the ginger, garic, onion and tomato pastes and cook for some time. You might need to add a dash of water in case the pastes run too dry and begin to burn.
Add in the dry spices and stir until the masala is well cooked. Gently add the moong balls to the masala and toss gently till they are well coated. Take care not to break them.
.jpeg)
Garnish with coriander leaves and lime juice (optional). It is great as a snack or a side dish to a main course.
Comments
Post a Comment