Mar 7, 2012



Steamed moong dal paste seasoned with fresh methi leaves and garlic and also oil free. Goes well with green chutney / coconut chutney / tomato chutney .. Recipe adapted from Femina magazine.

Makes: 4 katoris or pandori cups

You will need

1 cup (200 g) moong dal (split yellow dal)

1 green chilli

½ - inch piece ginger, chopped

12 garlic cloves, chopped

2 teaspoons coriander leaves chopped

1 small bunch methi leaves / fenugreek leaves (wash methi leaves and chop finely)

½ teaspoon cooking soda

½ teaspoon salt (or to taste)

2 teaspoon oil to grease katoris / pandori cups


Grease katoris or pandori cups with little oil and keep it ready.

Wash and soak moong dal in 2 cups of water for 4 hours. Drain out water. Add green chilli, ginger and garlic and make a smooth batter in a mixer. Do not use water when making batter. Finally, add chopped coriander leaves, methi leaves,cooking soda and salt. Mix all the ingredients well.

Pour pandori batter in each cup (3/4 th level) and steam in a steamer or in a pressure cooker (without weight) for 5 – 7 minutes or till done and soft. Pierce with a toothpick and make sure that the batter does not stick to it. Unmould and serve hot with any chutney of your choice.

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