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Moong Dal Bhajia in Tomato Gravy
For the Moong Dal Bhajias
Take the moong dal paste in a bowl. Add coarsely ground coriander seeds, chopped coriander leaves, garam masala, green chilli and salt. Mix well and form golf sized balls. Steam these until cooked (approximately 10 minutes – a toothpick inserted in the centre should come out clean) and then bake in the oven at 180 °C for 5-10 minutes.
For the Tomato Gravy
Steam the tomatoes and grind to a paste. In a pan, take the tomato paste, add all the masalas mentioned above and cook for 5 minutes on medium heat.
Add some water if needed, to obtain your preferred consistency and let it cook for a while. Allow to simmer on low heat. After 5-10 minutes, add the bhajias and cook for another 5 minutes. Garnish with coriander and serve with steamed red rice.
Serves 4
Photo by Shashi Rungta
- Indian Curries
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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