Name: Homemade Mung Bean Nuggets (Moong ko Titauraa)
Yield: Makes 75 to 80 nuggets
Cuisine: Nepali
Ingredients: 1 to 2 tablespoons chickpea flour, or as needed (besan); 4 cups split yellow mung beans, without skins (pahelo moong ko daal); ½ teaspoon salt; Vegetable oil, as needed; Generous pinch ground asafetida

Preparation info

Makes
75 to 80
nuggets

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Mung bean nuggets are common throughout Nepal and usually made at home. These sun-dried nuggets are made from split yellow mung beans. They are easy to prepare and dry quickly because they are small in size. The nuggets can be stored in an airtight container for up to six months. They are delicious in the stew on opposite page.

Ingredients

4 cups split yellow mung beans, without skins (pahelo moong ko daal)
Generous pinch ground asafetida

Method

In a large bowl, soak the beans with enough water to cover for at least 6 hours, then drain.

Place the drained beans in a food processor or blender and process, adding a little water at a time as needed, to make a thick, smooth batter that can be shaped. You may have to do this in two batches. Use just enough water to facilitate blending. Transfer the batter to a bowl and mix with your