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Chandi ke moong recipe | moong dal with desi ghee residue | Sone chandi ke moong

Chandi ke moong recipe with desi ghee residue

blessmyfoodbypayal
Chandi ke moong recipe is basically a moong dal cooked with rich flavours and having khoya balls coated with silver leaves.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

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

Instructions
 

  • 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.
Keyword leftover desi ghee residue, moong dal