Mung Bean Fritters with a Tamarind-Jaggery Sauce

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

  1. 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