Name: SPICY DESI CUP CAKE recipe by Jasmin Motta at BetterButter
Prep time: 240 min
Cook time: 3 min
Total time: 243 min
Yield: 4
Ingredients: 1 Cup Split Green Moong Dal; 1/2Cup Chopped Coriander leaves; 2 tbsp Green Chillies Ginger paste; 1/2tsp Asofoetida; Salt to taste.; 1/8tsp Eno salt(for one Cup); For Tempering(For 2Cups); 4tbsp of Ghee; 1tsp Mustard-Cummin Seeds; 1 tbsp White Sesame seeds; Few Curry leaves; A pinch of Asofoetida.; Chopped fresh Coriander leaves fir Garnish.

Ingredients Serving: 4

1 Cup Split Green Moong Dal
1/2Cup Chopped Coriander leaves
2 tbsp Green Chillies Ginger paste
1/2tsp Asofoetida
Salt to taste.
1/8tsp Eno salt(for one Cup)
For Tempering(For 2Cups)
4tbsp of Ghee
1tsp Mustard-Cummin Seeds
1 tbsp White Sesame seeds
Few Curry leaves
A pinch of Asofoetida.
Chopped fresh Coriander leaves fir Garnish.

Instructions

Wash Split Green Moong Dal twice and Soak in Enough water for 4-6hours.
Wash thoroughly to remove the outer skin and Drain.
In Narrow mouth Deep Vessel..Put this Soaked Split Green Moong Dal.. without water.Add Green Chillis Ginger paste and chopped fresh Coriander leaves.
Grind with BOSS Hand Grinder for two minutes. Now add 3-4tbsp water.Grind again to Smooth Batter.
Add Salt and Asofoetida..Mix well.
Grease the Microwave Safe Cup with Ghee or Oil.
Add the Prepared Split Green Moong Dal batter in grease microwave safe cup upto 3/4.
Add 1/8cup of Eno Salt..Mix Gently.
Place this Prepared Cup in Microwave. Cook for 3Minutes on High Temperature. (Time may differ with different types of Microwaves).
Prepare Tempering.. Add Ghee in Tadka vessel. Splutttered mustard and Cummin seeds,White Sesame seeds and Curry leaves.Off the flame. Add Asofoetida.Keep Aside.
On Cooked Spicy Desi Cup Cake..Pour 2tbsp of Tempering.Garnish with chopped fresh Coriander leaves.
SERVE & RELISH HOT SPICY DESI CUP CAKES WITH GREEN CORIANDER CHUTNEY.

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