Moong Dhal Bhajia

Rate this recipe

Preparation info

  • Serve


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 2 cups moong dhal
  • 1 tsp crushed ginger
  • 2 green chillies
  • ¼ tsp baking soda
  • Semolina (optional)
  • ¾ cup black-eyed beans
  • 1 bunch fresh coriander
  • 3 spring onions
  • Salt
  • Sunflower oil for deep frying


  • Rinse through, then cover lentils and beans with water reaching to about an inch over the grains.
  • Soak for twelve hours until swollen.
  • Combine all the ingredients except the semolina and the oil and zap in a food processor. The mixture should be chopped (not pulverized).
  • Shape into small flat patties like falafel. If too wet, coat with a layer of semolina.
  • Place on clean tea towels.
  • Heat the oil until hot, then reduce the heat so the patties fry gently to a rust colour.
  • Drain excess oil on kitchen paper.