Chandi Ke Mung(stuffed khoyaballs ingreen lentils)

Drain the moong and combine with 1 ½ litres water, red chilli powder, turmeric powder and salt and bring to a boil, reduce to low heat, cover and cook till done.

Meanwhile, heat oil in a kadhai and deep fry the onions till crisp and brown. Remove, drain on absorbent paper and crush with hands. Keep aside.

Combine khoya and chhena with maida and knead gently. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions.

Combine reserved khoya mixture with cardamom seeds, pistachio slivers and crushed saffron. Mix well and divide into 16 equal portions.

Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture.

Heat ghee in a kadhai, add the balls and deep-fry over medium heat till golden. Take care to keep swirling the ghee with a spoon without touching the balls. When the balls come to the surface, remove gently, drain on absorbent paper and cool

Cover all balls with silver varq and keep aside.

When dal is cooked, mix in the fried onions, butter, ginger, green chillies, coriander, cumin powder, pepper powder, both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong.

Simmer for a few more minutes and stir in the lemon juice.Mix in cream and adjust salt.

Melt ghee in a tadka spoon, add chopped dill and pour over the prepared dal. Put silver vark covered khoya balls. Garnish with fried onions and chopped coriander leaves.