Yasmin Alibhai-Brown

Moong Dhal Bhajia

Preparation info
  • Serve

    6–8

    • Difficulty

      Medium

Appears in
top 1000The Settler's Cookbook
The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • 2 cups moong dhal
  • 1 tsp crushed ginger
  • 2 green chillies</

Method

  • 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