Split Moong Dal Handvo

 

Handvo is a Gujarati traditional dish made with several batters. We utilise a batter of green moong dal and mixed vegetables in this delectable variation. Small amounts of semolina and besan give the handvo its ideal texture, while green chillies, ginger, and coriander, as well as an aromatic tempering, give it its delicious flavour. Green Moong Dal Handvo gets a rustic and homely flavour and texture from being cooked simply in a covered skillet, and you'll adore biting into it. Take care not to break the handvo when turning it over in the pan.

 

Punit Proteins is an excellent and prominent wholesale supplier of Whole split moong dal in Vadodara, Gujarat.

 

Soaking Time           :           2 hours

Preparation Time     :           15 mins

Cooking Time           :           40 mins

Total Time                  :           2 hours 55 minutes

Ingredients:

1 cup split moong dal soaked in hot water for 2 hours and drained

1 cup chopped and boiled french beans, carrot and green peas

2 tbsp semolina

1 tbsp besan

2 tbsp finely chopped coriander

1 tsp green chilli paste

1 tsp garlic paste

½ tsp ginger paste

salt to taste

1½ tsp fruit salt

3 tbsp oil

2 tsp mustard seeds

½ tsp carom seeds

2 whole Kashmiri red chillies, broken into pieces

2 tsp sesame seeds

½ tsp asafoetida

 

If you want to buy moong dal in Baroda in bulk quantities, Punit Proteins is the best place for you.

Method:

1. In a mixer, combine the drained green moong dal and ½ cup water, and blend until a coarse mixture is formed.
2. Transfer the mixture to a large mixing bowl and stir in the semolina, besan, coriander, green chilli paste, garlic paste, ginger paste, salt, and ¼ cup water.
3. Add the fruit salt and 2 tsp of water evenly over it just before creating the handvo and stir lightly.
4. In a 125 mm (5") non-stick pan, heat 1½ tbsp oil and add 1 tsp mustard seeds, ¼ tsp carom seeds, 1 Kashmiri red chilli, 1 tsp sesame seeds, ¼ tsp asafoetida and sauté for a few seconds.
5. ½ of the batter should be poured over it and spread evenly.
6. Cover with a lid and cook for 10 minutes at a medium temperature, or until the base is golden brown and crisp.
7. Using two large flat spoons, gently lift the handvo and turn it over to the other side.
8. Cover and cook for another 7 to 8 minutes over a medium temperature, or until golden brown in colour.
9. Allow it to cool slightly before cutting into equal pieces.
10. To make another handvo, repeat steps 4–9.
11. Serve with green chutney right away.