Moong Dal ki Goli Recipe with Step by Step Pictures
Hey foodies. Today I am sharing the recipe of Moong Dal ki Goli. This recipe is not much heard of, as far as I know. I do not know of it’s origin but it sure is delicious. I came across a recipe of moong dal ki goli in the newspaper last week. I did like the concept a lot but not the method of that particular recipe. So I came up with my own recipe of moong dal ki goli.
This recipe is healthy and very quick to make. It pairs up really well with roti. It consists fritters made from green moong lentil, the one which still has its skin on, drenched in a tangy gravy. The fritters have a really nice texture. They are chunky yet juicy. Let’s get started with the recipe for moong dal ki goli. This recipe yields 2 servings. For the purpose of measurement, 1 cup = 250 ml.
Ingredients
For the Moong Dal ki Goli / Lentil Fritters
- Green moong dal – 3/4 cup, soaked for 2 hours
- Besan/Chickpea flour – 2 tbsp
- Wheat flour – 2 tbsp
- Baking soda – 1 pinch
- Asafoetida / hing – 2 pinches
- Salt – to taste
- Turmeric powder – 1/2 tsp
- Cumin seeds- 1 tsp
- Crushed coriander seeds – 2 tsp
- Ajwain/Carom seeds – 1/3 tsp
- Coriander leaves – 3 tbsp, finely chopped
- Green chilies – 5 or to taste, finely chopped
- Ginger – 1/2 inch piece, finely crushed
- Garlic – 4 cloves, finely crushed
- Water – 3 tbsp or as needed
- Oil – for frying
For the Sabzi/Masala
- Onion – 2 medium, finely chopped
- Tomato – 1 medium, finely chopped
- Tomato ketchup – 2 tbsp
- Green chilies – 5 or to taste, finely chopped
- Ginger – 1/2 inch piece, finely crushed
- Garlic – 4 cloves, finely crushed
- Oil – 2 tbsp
- Water – 1/4 cup
- Turmeric powder – 1/3 tsp
- Red chili powder – 1 tsp
- Garam Masala – 1/2 tsp
- Coriander leaves – a handful, finely chopped
How to Make Moong Dal ki Goli
- Grind the soaked yellow moong dal to a fine paste using some water.
- Add all the other ingredients except the oil to the dal batter. Mix well to make a smooth paste.
- Heat oil in a skillet and drop the spoonfuls of batter carefully into it.
- Fry them on medium to low heat till they turn crispy and golden brown. Try a fritter to see if they are done on the inside as well. Set them aside.
- Heat 2 tbsp oil in another skillet. Add in the cumin seeds and let them sizzle. Add in the chopped onion and saute it till it turns golden.
- Add in the ginger and garlic and saute till the raw smell goes away.
- Add in the tomato and cook till it gets mushy and oil begins to separate.
- Add in the turmeric, red chili, garam masala and salt.
- Add ketchup.
- Add the coriander leaves and green chilies.
- Add in the fritters/moong dal ki goli. I cut them in half before adding to the masala. Mix well.
- Sprinkle some water and cover the skillet and let the fritters soak in the flavors on low heat.
- After 5-6 minutes, uncover the skillet. Turn the heat to high if there is any excess moisture. Moong dal ki goli is ready. Serve hot with rotis or fulkas. Enjoy!