Chandi ke moong recipe | moong dal with desi ghee residue | Sone chandi ke moong recipe with step wise pictorial and video recipe.
SOURCE OF THE RECIPE
This recipe is adopted from Celebrity chef Pankaj Bhadouriya and she made it for the Maharaja of Jaipur during the contest of MasterChef india, of which she was the winner.
We saw this recipe in a TV show wherein she made it and it was just an awesome and out of world recipe being quite different with uncommon combinations.
TITLE OF THE POST
If you have never heard about this recipe earlier then understanding the title of the post is bit difficult for you.
This is basically a moong dal cooked with rich flavours and having khoya balls coated with silver leaves.
Chandi ke moong
V/s
Sone chandi ke moong
In the TV show, Chef Pankaj gave it a name “Sone Chandi ke moong” & simultaneously mentioned that as she doesn’t have Sona (gold), so she will be making only “Chandi Ke Moong“.
What we derived from her statement that, probably, when she had made this recipe during the contest, she might be having Sona and chandi both, so named it ‘sone chandi ke moong‘ but when made a shoot for TV show, she had only Chandi. But this is just our presumption.
This is the reason we have given both the names in the title of the post.
Moong daal with desi ghee residue
As the balls in this recipe are made of desi ghee residue instead of khoya/mawa, so it was obvious and much needed to put forth the facts from the beginning. That’s why such title too, and this title has nothing to do with the original recipe which was made with khoya/mava.
If you aren’t familiar with leftover desi ghee residue and interested in knowing more about it, have a look at another post in this blog titled RECIPES USING LEFTOVER DESI GHEE RESIDUE. Here you will get numerous recipes made with leftover desi ghee residue.
ORIGINAL RECIPE V/S PRESENT RECIPE
We have made very slight changes in the present recipe keeping in view our feasibility:
* In the original recipe, daal was soaked for an hour and later cooked in pan instead of pressure cooker.
* The biggest one, original recipe used khoya/mawa instead of ghee residue, rest no difference in handling khoya and residue.
* Khoya balls were deep fried but to reduce quantity of oil, we fried them in appam pan.
All in all, it was a delicious recipe to the core and worth preparing and presenting to your most special guests joining you for meals.
Also see..
Step wise pictorial recipe of Chandi ke moong recipe
- First begin from boiling the dal. For that, wash dal and put in pressure cooker.
- Add all other ingredients mentioned under the head “FOR BOILING DAL” in the list of ingredients i.e. red chilli powder, ginger, green cardamoms, cinnamon, green chilli, salt & water.
- Let it cook for 5 whistles.
- Till the time, prepare the silver balls and for this, take leftover desi ghee residue in a bowl. However the original recipe used khoya/mawa.
- Firstly crumble it well so that there shouldn’t be any lumps.
- Add all purpose flour, cardamom powder and nuts. Mix well and make small balls out of it. If you are finding difficulty in bringing the mixture together, add milk just by spoons and then bind the balls.
- Drop little oil in all the cavities of appam pan and put ghee residue balls in them. Fry them on low flame. Alternatively, you can deep fry these balls in hot oil, as done in original recipe, but in that case, make sure there’s no crack on balls otherwise they will spread in oil and get spoiled.
- Once they are cooked from all sides, take them out and let turn completely cool.
- Wrap the balls in silver leaf. Silver balls are ready. Keep them aside.
- Coming back to dal, by now whistles must be over and the pressure must have been released from cooker.
- Remove the lid of cooker and put the cooker on heat again.
- Add all the ADDITIONAL INGREDIENTS i.e. onion Batista/fried onion (reserve little for later garnish), ginger, butter, malai or cream and lemon juice. Let the dal simmer on low flame for 2-3 minutes.
- Pour dal in a serving dish.
- Take a tadka pan and add ghee and cumin seeds in it.
- Let seeds splutter and turn slightly golden.
- Pour tadka over the dal in serving dish.
- Arrange silver balls and garnish your dish with more onion barista.
Enjoy chandi ke moong with rice, paratha, naan or roti.
Chandi ke moong recipe – recipe card
Chandi ke moong recipe with desi ghee residue
Chandi ke moong recipe is basically a moong dal cooked with rich flavours and having khoya balls coated with silver leaves.
FOR BOILING DAL
- 3/4 cup Green moong dal
- 1 tsp Red chilli powder
- 1 tsp ginger (chopped)
- 3-4 green cardamoms
- 1 piece of cinnamon
- 1 green chilli
- Salt to taste
- 4 cup water
FOR SILVER BALLS
- 1 Cup desi ghee residue (or khoya/mawa)
- 1/4 cup all purpose flour/maida
- 1/2 tsp cardamom powder
- 2 tbsp nuts (chopped)
- Oil as per need
- Silver leaf/chandi ka varq as per requirement
FOR TADKA
- 1 tbsp desi ghee
- 1 tsp cumin seeds
ADDITIONAL INGREDIENTS
- 1/2 cup onion Batista/fried onion
- 1 tsp ginger (grated)
- 1 tbsp butter
- 1/2 cup malai or cream
- Juice of 2 lemons
- First begin from boiling the dal. For that, wash dal and put in pressure cooker.
- Add all other ingredients mentioned under the head “FOR BOILING DAL” in the list of ingredients i.e. red chilli powder, ginger, green cardamoms, cinnamon, green chilli, salt & water.
- Let it cook for 5 whistles.
- Till the time, prepare the silver balls and for this, take leftover desi ghee residue in a bowl. However the original recipe used khoya/mawa.
- Firstly crumble it well so that there shouldn’t be any lumps.
- Add all purpose flour, cardamom powder and nuts. Mix well and make small balls out of it. If you are finding difficulty in bringing the mixture together, add milk just by spoons and then bind the balls.
- Drop little oil in all the cavities of appam pan and put ghee residue balls in them. Fry them on low flame. Alternatively, you can deep fry these balls in hot oil, as done in original recipe, but in that case, make sure there’s no crack on balls otherwise they will spread in oil and get spoiled.
- Once they are cooked from all sides, take them out and let turn completely cool.
- Wrap the balls in silver leaf. Silver balls are ready. Keep them aside.
- Coming back to dal, by now whistles must be over and the pressure must have been released from cooker.
- Remove the lid of cooker and put the cooker on heat again.
- Add all the ADDITIONAL INGREDIENTS i.e. onion Batista/fried onion (reserve little for later garnish), ginger, butter, malai or cream and lemon juice. Let the dal simmer on low flame for 2-3 minutes.
- Pour dal in a serving dish.
- Take a tadka pan and add ghee and cumin seeds in it.
- Let seeds splutter and turn slightly golden.
- Pour tadka over the dal in serving dish.
- Arrange silver balls and garnish your dish with more onion barista.
- Enjoy chandi ke moong with rice, paratha or roti.
PIN IT FOR LATER
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Everytime i come here and read a recipe i get to know a lot about that recipe and it always something unique, This looks absolutely delicious and what a royal and rich dish!!! So beautifully presented!!
Thank you so much for such a heart warming comment. Gratitude.
Never seen or heard about this recipe, sounds so royal. I would devour with hot and fluffy garlic and coriander naan.
You are surely going to love it. Thanks
This looks so so royal and I have heard about this curry 🙂
You have prepared and presented so well, wanna few naan to finish up !
Thanks a bunch
Never heard of this dish but it sure does sounds so fancy. I love chef pankaj’s recipes will give it a try.
Thank you heaps
Thanks a bunch
Such a royal dish…The day we make ghee at home, the ghee residue with avakaya pickle is like so yum It’s one of my favourite…have to try this recipe sometime…Looks and sounds so divine!!
You can make it with fresh khoya also. Rather the original recipe is made with khoya, though this is the best way to utilize desi ghee residue, if you have. Thank you.
What a royal recipe this is! Love anything with sabut moong dal and that along with the delicious khoya balls would be wonderful. And I love the name of the dish 🙂
Thank you so much
Nice recipe, must try it sometime. It looks like a festive treat with all that chandi topping
Thank you much
This is such a rich dish. I had never heard of it before. Thanks for sharing it. Perfect for Indian festivals.
Thanks a bunch
I neither have ghee residue or silver varak, but I would definitely love to try this recipe out when I get some khoya as it looks so rich, creamy and tempting. I’m also a big fan of sabut moong curries…so am sure I’ll love this one.Awesome preparation.
The original recipe is made with khoya so it’s fine if you go with it. Vark has no impact on taste so you can easily drop it.
You will surely love to try it. Thanks for writing in.
That is such a rich and royal looking dish. I watched this recipe by Chef Pankaj too and noted it down – but didn’t get a chance to make. Looking at your recipe, I am tempted to make it soon.
It is truly so inviting that one could not resist to try. Hope to see your version soon. Thanks a bunch for writing in.
This must be so fragrant and unique recipe. It looks so festive and rich . Loved the images
Thanks a bunch
That’s a fabulous recipe from MasterChef Pankaj. I too tried this few years ago, and it tasted amazing. Here you have added your touch by adding desi ghee residue which is a fab idea.
Khoya or residue makes no difference and it tasted awesome both ways. Thank you for writing in.
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