Sunday, 12 February 2012

Deep Fried Whole Moong

Whole Moong 1 Cup
Red Chili Powder 1/2 tsp
Garlic 1 Clove
Curry Leaves 2 – 4
Salt to Taste
Oil for Deep Frying
Method of preparation:
Soak whole moong in water for around 6 – 8 hours.
Place the soaked whole moong on kitchen towel and pat it dry.
Heat oil in a deep frying pan on medium high heat.
Carefully drop the soaked whole moong into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the whole moong for one more minute or until moong is crisp and lightly browned.
Remove roasted whole moong onto absorbent paper.
Fry the crushed garlic clove and curry leaves in little oil till garlic clove is golden brown in color.
Pour the fried chana dal into a jar while its still warm, add fried garlic clove, curry leaves, sufficient red chilli powder and salt.
Mix thoroughly, let it cool to room temperature before screwing the lid on.
Serve fried whole moong as a snack.