Mung Bean Fritters with a Tamarind-Jaggery Sauce

Name: Mung Bean Fritters with a Tamarind-Jaggery Sauce (Mung Dal Bhujiyas)
Yield: Makes about 30 Fritters (Serves 8 to 10)
Cuisine: India
Ingredients: 2 fresh green Thai, cayenne, or serrano chiles, stems removed; ½ teaspoon coarse kosher or sea salt; ¼ cup chopped or crumbled jaggery or firmly packed dark brown sugar; 2 tablespoons Toasted Chickpea Flour; 1 teaspoon tamarind paste or concentrate; Canola oil for deep-frying; ¼ teaspoon ground turmeric; 1 teaspoon cumin seeds; 1½ teaspoons coarse kosher or sea salt; 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick); 10 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 cup skin-on split green lentils (moong dal), picked over for stones and rinsed (see Tip)

Mung Dal Bhujiyas

Preparation info

Makes about 30 Fritters (Serves
8 to 10
)

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Bite-size morsels of batter-fried vegetable or lentil dumplings are called bhujiyas. These addictive fritters are a cinch to make, and are especially useful to serve as a snack when unexpected visitors drop by. Even though the fritters contain an alarming number of chiles, you will be amazed at their mellowness.

Ingredients

For the fritters

1 cup skin-on split green lentils (moong dal), picked over for stones and rinsed (see Tip)
10 fresh green Thai,

Method

Place the lentils in a medium-size bowl, and fill the bowl halfway with water. Rinse the lentils by rubbing them between your fingertips. The water will become cloudy and some of the skin will separate and float to the top. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with hot water and allow the le