Easiest Way to Make Delicious Crushed hari moong dal tikkad

Crushed hari moong dal tikkad. Read Customer Reviews & Find Best Sellers. Crushed hari moong dal tikkad #icookathome #harimoongdal #tikkad #snacks. See recipes for Crushed hari moong dal tikkad, Rajasthani Tikkad Recipe too.

Crushed hari moong dal tikkad Mung beans are called as Moong Dal in India. Mung beans also know green gram or moong. I have a South Indian version of green moong dal curry/pasi paruppu kuzhambu using sambar powder that goes well with rice and tiffin varieties and here comes the North Indian style green moong dal curry/Hara Moong Dal Tadka that's suits well for chapatti/roti and rice varieties. You can cook Crushed hari moong dal tikkad using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Crushed hari moong dal tikkad

  1. Prepare 1 cup of green moong dal.
  2. Prepare 1/4 cup of Aata (flour).
  3. It's 1/4 cup of besan.
  4. Prepare as per taste of salt.
  5. You need 1 tsp of fennel seeds.
  6. Prepare 1 tsp of coriander powder.
  7. You need 1 tsp of red chilli powder.
  8. You need 2 pinches of hing.
  9. It's 1/4 tsp of turmeric powder.
  10. It's 1/2 tsp of Grated ginger.
  11. You need 1 tsp of chopped green chilli.
  12. It's 2 tsp of oil for moyan.
  13. You need as required of Oil to roast.

It has lot of names like Hari dal fry or Sabut moong dal or Akha mung dal in North side. Hara moong dal tadka or hari dal fry is the recipe that gave me confidence and declared me as a good cook. Chilka moong dal is known as split green gram with skin in English. In Gujarati, it is known as fotra wali mag ni dal (fotra=chilka, mag=moong).

Crushed hari moong dal tikkad step by step

  1. For Hari moong dal tikkad crush moong dal in the mixer. Soak crushed hari moong dal in water for 2 hours. Then drain all water from dal..
  2. Take soaked dal in dish. Add aata, besan, salt as per taste, fennel seeds, coriander powder, red chilli powder,hing, turmeric powder, oil grated ginger. Make tight dough.
  3. Make square shape tikkad from dough. On non-stick pan roast from both sided with little oil till crispy. Serve hot with homemade nimbu aachar.

I have learned it from her few years back. And since then I have been making it once a week. Moong dal can be pressure-cooked along with chopped onions, tomatoes, chillies and ginger-garlic paste, and then tempered with jeera in ghee. Cooked moong dal along with jaggery and milk is used in Tamil Nadu to make an elaichi-tinged kheer called payasam. It can be soaked in water and ground into a batter for dal dosa or uttappam.

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