Archive | 10:00 pm

Deep Fried Whole Moong

22 Dec

Vepina Pesalu.

Whole Moon / Green gram dal is soaked for a minimum of 6 – 8 hours or until completely soaked. Deep fry the soaked whole moong till crisp. The deep fried moong dal is then flavored with red chile powder, garlic and salt. Serve deep fried whole moong as a snack.
Makes: around 1 Cup of Deep Fried Whole Moong.


Whole Moong 1 Cup
Red Chili Powder 1/2 tsp
Garlic 1 Clove
Curry Leaves 2 – 4
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak whole moong in water for around 6 – 8 hours.
Place the soaked whole moong on kitchen towel and pat it dry.

Heat oil in a deep frying pan on medium high heat.
Carefully drop the soaked whole moong into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the whole moong for one more minute or until moong is crisp and lightly browned.
Remove roasted whole moong onto absorbent paper.
Fry the crushed garlic clove and curry leaves in little oil till garlic clove is golden brown in color.
Pour the fried chana dal into a jar while its still warm, add fried garlic clove, curry leaves, sufficient red chilli powder and salt.
Mix thoroughly, let it cool to room temperature before screwing the lid on.
Serve fried whole moong as a snack.
Notes: Make sure whole moong is soaked well.

Suggestions: If deep fried whole moong is little hard to bite, make sure they are soaked in water enough during next try. Else try adding soda bi carb while soaking the whole moong.
Variations: Check other deep fried snacks and recipes here.
Other Names: Deep Fried Whole Moong.