Name: Moong Dal Bhajiya with Lehsun Ka Thecha recipe by Priyanka Mukherjee at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: For the Bhajiyas :; Moong dal 1 cup; Green chillies 2; Salt to Taste; Red Chilli Powder ½ Tsp; Fennel Powder ½ Tsp; Coriander Leaves ¼ Cup; Mustard Oil for Deep Frying; For the Lehsun Ka Thecha:; Fresh Red Chillies 20-25; Garlic Pods 4; Roasted Cumin 1 Tsp; Salt to taste; Groundnut Oil ½ Cup

ABOUT Moong Dal Bhajiya with Lehsun Ka Thecha RECIPE

A very popular Maharashtrian street food is Moong Dal Bhajiya. From my childhood a visit to my Nana’s place would make me indulge in these awesome bhajiyas. You must be wondering what is so special in the Maharashtrian touch. Well the taste differs and moreover the condiment with which it is served is amazing. This recipe was given to me by my chichi who is from Nagpur. Well you don’t believe me, then give this dish a try. I am sure you will be licking your fingertips till the end.

Ingredients Serving: 2

For the Bhajiyas :
Moong dal 1 cup
Green chillies 2
Salt to Taste
Red Chilli Powder ½ Tsp
Fennel Powder ½ Tsp
Coriander Leaves ¼ Cup
Mustard Oil for Deep Frying
For the Lehsun Ka Thecha:
Fresh Red Chillies 20-25
Garlic Pods 4
Roasted Cumin 1 Tsp
Salt to taste
Groundnut Oil ½ Cup

Instructions

For the Bhajiyas :
Soak the moong dal for 3-4 hours.
Drain the water and coarsely grind in a mixer.
Take the mixture in a bowl and add chopped green chillies, salt, red chilli powder, fennel powder and coriander leaves and mix well.
Stir clockwise with your hand (Basically it has to be done so that the bhajiyas get well puffed up)
Take mustard oil in a wok. Heat it till you see smoke coming. Turn off the gas.
Let it cool for 2-4 mins. Turn on the gas on medium flame.
Now add the batter in the shape of pakodis or bhajiyas. The batter will make approx 30 bhajiyas.
Deep fry till golden brown in colour. Drain on a paper towel. Serve with lehsun ka thecha.
For the Lehsun Ka Thecha:
Dry roast the garlic pods (like brinjal for bharta) on direct flame. Peel the garlic.
Dry roast the red chillies and cumin.
Now in a jar of mixer grinder put the roasted red chillies, roasted garlic (peeled) and salt.
Grind to a coarse paste.
Take out in a bowl and add roasted cumin seeds and mix.
Heat the ½ cup Groundnut Oil in a wok till smoke starts coming out.
Add this hot oil into the bowl of the red chilli mix. Best served with bhajiyas specially moong dal.

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