Moong Badian dumplings, streaked with shreds of spinach leaves, are absolutely irresistible. A delicacy from the State of Uttar Pradesh, they can be served as a snack at any time of the day, or simmered in fragrant sauce and served as a main dish.

Ingredients of Moong Badian

186 g yellow split mung beans (moong dal)

125 g shredded spinach, trimmed and washed or substitute 2 tbsp frozen chopped spinach, squeezed dry

1 tbsp finely chopped fresh coriander leaves (or substitute 2 tbsp dried coriander leaves)

1-2 green chili peppers, seeded and thinly sliced

1/8 tbsp baking powder

¾ tbsp salt

Peanut or corn oil is taken in ample to fill a kadhai.

Method of preparing Moong Badian

The dal is first washed and a paste is made from it.

When ready to fry the dumplings, the remaining ingredients are added and stirred except for oil, into the paste. Care should be taken while blending the batter as overblend can make the batter dense, which will in turn make the dumplings hard and chewy.

Heat oil in a kadhai and cook in low temperature. These pakodas are served hot accompanied by Pudina Chutney or Dhania-Pudina Chutney.

These fragrant, spongy and mellow-flavoured Moong Badian should be followed by a main dish containing plenty of spicy sauce. They are particularly good when succeeded by a vegetarian main dish, such as Cauliflower, Green Peas and Potatoes in Spicy Herb Sauce, Round Gourd in Fragrant Gravy, or Green Peas and Indian Cheese in Fragrant Tomato Sauce.