Moong Dal Karara ( Fresh Badi Of Moong Dal )

Hello Friends,
Namaskar.....

# " Moong Dal Karara" is a favourite curry of Indian diet.When they want a change in the daily routine curry, they enjoy it as a special healthy and different tasty curry.

# Moong dal is an integral part of Indian Diet.It is extremely light and easy to digest.

# It is packed with protein and low carbs and is the best vegetarian super food.

Cook Time....45 minutes
Prep Time.......20 minutes
For Person......4
Soaked Dal...5 hours or overnight

Ingredients For Moong Dal Karara

For Moong Dal Badi or Pakodi

1. Soaked moong dal....125 gram
2. Pinch of asafoetida
3. Salt ....1|2 tsp
4.Green chili...1 or 2 ( optional )
5. Ginger...1 spoon ( optional )
6.Oil Or Ghee...For  frying pakodi

Ingredients For The Curry

1.Ghee or oil...1 table spoon
2. Cumin seeds..1|2 tea spoon
3.Asafoetida...1 pinch (Heeng )
4. Red chili Powder..2 pinch ( if not using tadka of red chili )
5. Curd ( Dahi )...100 gram or 1 glass butter milk
6. Turmeric....1 1|2 Tea spoon
7. Grinded dal...1Table spoon ( optional )
8. Salt to taste

# Method of Making Pakodi or badi

# First drain the soaked dal water in a sieve.Then grind it in a mixer and make a paste of it with 2 spoon of water or as required.

# Don't grind it too much, just have a little coarse or semi smooth mixture.It will help in making the badi or pakodi soft or without lumps.

# Now take a vessle and add the grinded dal with a little salt and heeng. Beat it properly by a flat spoon or hands.
Beat it till it becomes light and little fluffy.This Process will take about 10 minutes.

# Before frying the badies, test the perfect texture of dal by dropping a drop of dal,  in the water. If the drop of dal comes above...It is now ready for frying.

# Heat the oil on the high flame.Then frying,  flame should be medium. Use less oil in frying so that pakodi could not dip in the oil completely.This simple tip.....Makes pakodi more fluffy and soft.

# Fry the pakodies, stirring continuously upto dark golden brown.

Method Of Making Curry (Tari )

# Heat a pan or kadai, add 1 tea spoon ghee or oil..Add cumin seeds to crackle and then pinch of heeng to sizzle.
Add haldi | turmeric ,red chili powder and paste of ginger and green chili.

# Saute a little.Now introduce the butter milk ( yogurt+ water + grinded dal ) to the kadai and stir the curry continuously to prevent cuddling | splitting.

# Stir the curry, till the fast boiling stage.
Then add,  salt to taste or 1 spoon and moong dal badi and cook it for  3 or 5 minutes.

# Now add the tadka of ... heeng, jeera and red chili powder.
Garnish it with fresh chopped coriander leaves.

# Moong Dal Tadka is ready to serve.
It is mostly enjoyed with hot roti or chapatis.

# Note... Simple Tips For The Perfect Karara..

1. Beat the dal till it becomes light.Test the texture by dropping the dal,in the water.

You can add a pinch of baking soda in the grinded dal,  just at the time of frying the pakodi.

2. Before adding the buttermilk, just off the flame and after adding it, on the flame to prevent any lumps.

3. Inspite of that,  if the butter milk splits in the curry....
Then avoid the butter milk or yogurt,  in adding in the curry in the starting cooking time of moong dal karara.

Just after the sauting of the spices, add the desired water with the grinded dal and cook it for 5 minutes.

Then off the flame, and cooling down a little, just add, beated curd with 4 spoon distilled water and introduce the tadka and chopped coriander.

This simple tip,  will make your curry, nice in texture and taste.

Thanku Friends,
If you like my recipe, please share it.

Thanks again.