Moong dal chakli is crunchy crispy delicious chakli made using moong dal and other ingredients . Chakli is made during Diwali /Ganesh chaturthi also made during Christmas and many other festivals. We love chaklis and often make these crunchy crispy Chaklis to enjoy with tea .

Making Chakli is very common here in India and the recipe differs in every region ,Bhajni chakli ,Instant Chakli maida chakli ,butter chakli and this moong dal chakli are few of my favourite varities of chakli we often make at home.

adding moongdal gives a nice cruunch to the chaklis .Chaklis can be .

Ingredients

1 cup maida/all purpose flour

2 tbsp rice flour

1/2 cup yellow moong dal

1 tsp ajwain 

2 tsp red chilli powder (i used kashmiri chili powder)

1/4 tsp asafoetida/hing

1/4 tsp turmeric powder

1 tbsp sesame seeds

salt to taste 

1 tbsp oil/butter 

oil to deep fry 

method

Soka moong dal for 1 hour 

pressure cook till it turns soft ,mash and keep aside .

In a muslin cloth take maida/all purpose flour and tie it tightly ,place it in a container and close the lid

Add little water in the pressure cooker  till it reaches half the height of  the container 

Cover the pressure cooker lid ,take off the whistle  and cook for 12  to 15 minutes.

Break the lump using a rolling pin or a pestle or a wooden spoon . 

Sieve it well. 

Now add boiled moong dal ,rice flour ,chilli powder, turmeric powder , 1tbsp hot oil ,salt red chilli powder, asafoetida  sesame seeds  ,ajwain.

 

Add water if required and knead to a soft dough .

Divide into 3 to 4 parts.

Grease the chakli mould place the dough in the mould fitted with star tip.

Line plate with parchment /butter paper and form chakli 

Heat oil to deep fry 

Once oil is hot ,lower the flame and fry over medium flame .

Remove it on a plate lined with absorbent paper. 

Allow it to cool completely then store in air tight container .

 

Continue Reading

 

Sprouted moong in delicious spicy coconut and green masala goes best with chapati/ bhakri.pole or pav. This green coconut masala mung is healthy and delicious.

 This green masala sprouted mung/moong is very easy to prepare. I love sprouts in any form and we try to incorporate  it in our diet  regularly either as a stir fry /salad or making dosas/chillas.

Ingredients

 1 cup mung /Moong 

1/2 cup coconut grated

1 small onion 

3 to 4 dark green chilies(spicy ones)/5 to 6 light green chillies 

1 inch ginger 

3 to 4 Small cloves of garlic 

1 tsp jeera /cumin seeds 

1 cup tightly packed coriander leaves. 

1/2 tsp Garam masala powder 

1 onion chopped 

Curry leaves a sprig 

1/4tsp asafoetida/hing 

Oil 1 tbsp 

Method

Wash and soak the moong for 4 to 5 hours. 

Then keep it to sprout overnight or for 8 to 9 hours  , drain the water and tie it in a muslin or cotton cloth. 

Untie the cloth next morning, the  moong must have sprouted well. 

Rinse and keep aside. 

Take grated coconut, ginger garlic chillies, onion coriander leaves cumin seeds/jeera and grind to a paste adding little water . 

Heat a vessel, add oil ,once hot add curry leaves and hing /asafoetida

Add chopped onions and fry until it turns translucent. 

Add the ground coconut paste and saute for 8 to 10 min over low flame. 

Then add water, add salt and haldi/turmeric powder and the sprouted moong. 

Cover with lid and cook over medium flame until the moong is cooked. 

Add salt, garam masala powder and some lime juice as needed. 

You can add in 1 tsp jaggery as well. 

Serve hot with chapati/pole/bhakri or pav. 

Continue Reading