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Indian · Starter
Mung Dal Bhujiyas with Tamarind-Jaggery Sauce
Bite-size fritters of skin-on green mung dal ground with ten green chiles and ginger, fried crisp and served under a quick tamarind-jaggery sauce thickened with toasted chickpea flour.
- YieldAbout 30 fritters; serves 8 to 10
- Hands-on40 min
- Total1 h 5 min
- Difficulty
Ingredients
fritters
- 200 gskin-on split green lentils (moong dal), picked over carefully for stones
- 10fresh green Thai, cayenne or serrano chiles, stemmed
- 15 gfresh ginger, two thin lengthwise slices, about 6 by 2.5 cm
- 1½ tspcoarse kosher or sea salt
- 1 tspcumin seeds
- ¼ tspground turmeric
- 1 Lcanola oil, for deep-frying
sauce
- 1 tsptamarind paste or concentrate
- 50 gjaggery or dark brown sugar, chopped or crumbled
- 2 tbspchickpea flour (besan), dry-toasted
- 1 tspcumin seeds
- ½ tspcoarse kosher or sea salt
- 2fresh green Thai, cayenne or serrano chiles, stemmed
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