Directions
Ingredients
Moong dal sabut soaked (green gram with skin) – 1 ½ cup
Ginger chopped – 2 ½ tsbl spn
Green chilly chopped – 1 no
Cumin – 2 tsp
Black peppercorn – 10 nos
Curry leaves – 2 sprigs
Onion chopped – ½ cup
Salt – to taste
Oil – 2 tbsp
Dash of water
Roasted tomato coconut Chutney
Tomatoes (large) – 4 nos
Oil – 1 tsp
Coconut fresh (diced) – 1 cup
Cumin – 1 tsp
Curry leaves – handful
Green chilly chopped -½ no
Onion chopped – 1 tbsp
Garlic chopped -½ tsp
Salt – to taste
Ginger – a tiny piece
Steps
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1
Done
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Soak the dal overnight in water. Once it is double in size drain all the water completely. Add 2 tbsp of ginger, half green chilly chopped, cumin, curry leaves, peppercorns and salt. Blend the dal into a coarse paste. If required add little water just enough to churn the mixture. Take out the batter in a clean bowl and add chopped onions. |
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2
Done
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In hot pan drizzle oil, fill a small portion of the batter in a laddle and pour in the centre of the pan. Cook for 3 minutes, drizzle oil and flip it to cook on the other side. Once done remove to a plate. |
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3
Done
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For the chutney lightly apply oil on the outside of the tomato. On an open flame char the tomato. Remove and keep aside to cool. |
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4
Done
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In a small mixer grinder jar add the diced coconut, cumin, curry leaves, green chilly, onions, garlic, salt and ginger. Peel the tomato and add it to this jar. Blend it together to make a smooth paste. Remove and serve with hot mung beans pancake. |
