Soney Chaandi Ke Moong

Stuffed khoya dumplings in green gram lentils

Preparation time: 30 minutes Cooking time: 30 minutes Serves: 4 Recipe Ingredients: 1 ½ cups: Whole green moong (soaked for 30 minutes) 1 ½ tsp: Red chilli powder 1 tsp: Turmeric powder To taste: Salt For frying: Fortune Refined Oil 2 nos. Onions (finely sliced) ¾ cup: Amul Butter 2" pc: Ginger (finely chopped) 4 nos. Green chillies (deseeded and finely chopped) 4-5 sprigs: Fresh coriander (finely chopped) 1 tsp: Cumin powder ½ tsp: Black pepper powder ½ tsp: Green cardamom powder ¼ tsp: Black cardamom powder ¼ tsp: Cinnamon powder 5 tsp: Lemon juice 1/3 cup: Amul Cream 200 gms: Khoya (crumbled) 30 gms: Chhena 2 ½ tbsp: Maida For frying: Amul ghee 8 leaves: Gold Varq 8 leaves: Silver Varq 3 pods: Green Cardamom (peeled) 12 nos. Pistachios (blanched and cut into slivers) 1 tsp: Saffron (crushed) 1 tsp: Dill (finely chopped) Recipe Method: 1. Drain the moong and combine with 1 ½ litres water, red chilli powder, turmeric powder and salt and bring to a boil, reduce to low heat, cover and cook till done. 2. Meanwhile, heat oil in a kadhai and deep fry the onions till crisp and brown. Remove, drain on absorbent paper and crush with hands. Keep aside. 3. Combine khoya and chhena with maida and knead gently. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions. 4. Combine reserved khoya mixture with cardamom seeds, pistachio slivers and crushed saffron. Mix well and divide into 16 equal portions. 5. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture. 6. Heat ghee in a kadhai, add the balls and deep-fry over medium heat till golden. Take care to keep swirling the ghee with a spoon without touching the balls. When the balls come to the surface, remove gently, drain on absorbent paper and cool. 7. Cover 8 balls with gold varq and remaining 8 with silver varq and keep aside. 8. If dal has cooked, mix in the fried onions, butter, ginger, green chillies, coriander, cumin powder, pepper powder, both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong. Simmer for a few more minutes and stir in the lemon juice. 9. Mix in cream and adjust salt. 10. Melt ghee in a tadka spoon, add chopped dill and pour over the prepared dal. Garnish with gold and silver balls and serve hot.




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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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