One of the simplest and a unique bhaji to go well with poori or mangalore buns. We all know potato bhaji which is served with poori for breakfast. This recipe is made using moong dal as a main ingredient. Very soothing to tummy. As i had written in my previous post too. Moong dal is a very good option if your planning to start solid food for your infant.
Let me give you a health tip using moong dal. Did you know moong dal helps in rejuvenating your skin? Topically applying the paste helps you deal with dry skin 🙂 Green gram has a lot of rejuvenating vitamins and enzymes which helps to lock the moisture in your skin.
Soak 2tsp of green gram in warm milk over night. Next morning grind this to a smooth paste and apply it on your face and neck. Wash after 20 minutes with cold water. Do this twice a week. Helps you with dry skin 🙂
This recipe is super quick and demands less ingredients which are easily available in any Indian kitchen.
According to me these go well with Mangalore Buns. The ginger in this gives a unique flavour which balances the sweet taste of buns. You can also have a look at the recipe of Mangalore buns
I remember mom used to make this for our breakfast. She would also make a dry usal/usli which she liked and a liquid-y bhaji like this for me and my dad. I make this quite often with buns because my husband, Sunil also like this.
Moong dal/Split green gram – 1 cup
Ginger – 2″ (grated)
Curry leaves – 1 spring
Mustard seeds- 1tsp
Grated coconut – 2 tbsp
Green chilly – 3 (slit)
Salt to taste
- Wash the moong dal thoroughly with water and set aside till we need
- In a pressure cooker, add 1tsp oil and allow it to heat.
- Add mustard seeds, curry leaves, ginger and slit chillies
- Add the washed moong dal to this and fry for few minutes till the raw smell disappears.
- Now add 3 cups water to this and bring it to boil
- Add salt and mix well
- Pressure cook for 3 whistles
- Moong dal should be well cooked.
- Add grated coconut and mix well.
- Adjust the consistency and add water if you need.