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Sunday, 7 April 2013

SNACKY TREAT!!


MOONG DAL GULGULE


Moong dal (without skin) 100gms
Finely chopped onions 20gms
Finely chopped ginger 15gms
Finely chopped green chillies 20gms
Salt to taste
Broiled cumin ½ tspn
Oil to fry

PREPARATION:

Soak the pulses for about 4hours in water. Drain & make a thick paste in a blender or on a grinding stone. Add in all the ingredients & mix properly. Heat oil in a fryer. Spoon out the prepared mixture in the oil & deep fry until golden & crisp. Remove from oil, drain. Arrange on a plate & serve with green chutney & grated radish. 






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