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Chandi ke Moong
The shahi balls made of condensed milk solids in a spicy moong dal curry, are a royal treat for your family.
Chef Pankaj Bhadouria's Chandi ke Moong recipe
Cuisine

- Indian

Cooking Time

-20-25 Min

Preparation Time

- 20-25 Min

INGREDIENTS

  • FOR moong daal
  • ½ cup green gramsoaked
  • 1 tsp red chilli powder
  • 2 tsp ginger chopped
  • Salt to taste
  • 1 cup Water
  • ½ cup onion fried
  • 2 tsp green chillis chopped
  • 1 tsp ginger chopped
  • 1 tbsp butter
  • 1 tsp cardamom powder
  • ½ tsp cinnamon powder
  • ½ cup cream
  • 3 tbsp lemon juice
  • FOR ladoos
  • 1 cup condensed milk solids
  • ¼ cup Refined flour
  • ½ tsp cardamom powder
  • 2 tbsp nuts chopped
  • Oil for frying
  • Edible silver foil as required
  • FOR tempering
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • FOR garnish
  • onions fried
  • Coriander sprigs

HOW TO PREPARE CHANDI KE MOONG

  1. 1

    To a pot, add soaked green gram dal, salt, chopped ginger, and water.
  2. 2

    Cover and cook.
  3. 3

    Knead a soft dough with condensed milk solids, refined flour, cardamom powder and finely chopped nuts.
  4. 4

    Make small balls; ensure there are no cracks on them.
  5. 5

    Deep fry the balls.
  6. 6

    Drain excess oil on an absorbent paper.
  7. 7

    Coat these balls in edible silver foils.
  8. 8

    To the boiling dal, add fried onions, chopped green chillies and ginger, butter, cardamom powder, cinnamon powder and cream.
  9. 9

    Mix well.
  10. 10

    Add lemon juice to the dal and cook by covering the pot for a couple of minutes.
  11. 11

    Pour the dal in the serving dish.
  12. 12

    Prepare a tadka by heating ghee in a tadka pan and adding cumin seeds.
  13. 13

    Let the cumin seeds splutter.
  14. 14

    Pour this tadka over the dal.
  15. 15

    Arrange the silver foil-coated balls in the dal.
  16. 16

    Garnish with some fried onions and coriander leaves.
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