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Kanji Dahi Bada

Moong Dal is an essential ingredient in Marwari wedding food. Be it a dessert or a chaat item, moong dal is consumed in various forms in Rajasthan. Chef Ajay Chopra shares the recipe of Kanji Dahi Bada that is surely found in a Marwari wedding thali.
Kanji Dahi Bada
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-30-40 Min

Difficulty

- Medium

Preparation Time

- 3-4 Hours

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INGREDIENTS

  • FOR Kanji
  • 3 tbsp mustard
  • 1 tbsp salt
  • 1 tbsp fennel powder
  • 1 tbsp red chilli powder
  • Asafoetida
  • Water
  • 1 inch ginger
  • 1 green chilli
  • Coriander leaves Mung Dal Paste

HOW TO PREPARE KANJI DAHI BADA

  1. 1

    For preparing Kanji, grind the mustard seeds and add it in a bowl
  2. 2

    Add fennel powder, red chilli powder, salt, asafoetida, water and mix it well
  3. 3

    Leave the mixture in the sun for 3 - 4 days so that it turns tangy
  4. 4

    For preparing Bada, make a rough paste of ginger, green chilli, coriander leaves and soaked mung dal
  5. 5

    Add the paste in a bowl
  6. 6

    To the bowl add salt, red chilli powder, asafoetida, coriander powder, mung dal powder
  7. 7

    Add whole wheat flour, oil and prepare a dough
  8. 8

    Soak a napkin in water
  9. 9

    Over the napkin add the paste and make a small puri
  10. 10

    Deep fry it in the oil until it turns crispy and brown
  11. 11

    Soak the Dahi Bada in the Kanji and give it a smoky flavour by using a piece of charcoal, cloves and ghee in a bowl
  12. 12

    In a bowl add curd, milk, black salt, cumin powder, coriander powder, sugar, red chilli powder and mix it well
  13. 13

    Soak the Bada in the curd mixture
  14. 14

    Garnish it with tamarind and green chutney, coriander leaves, green chilli and Kanji Dahi Bada is ready to serve
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