Hello friends,

When it finally starts raining after a scorching hot summer season and drop in temperature gives you goosebumps and chills, all you want (if you are like most Indians) is to have a cup of steaming hot tea and some crispy fried snack. While there are several options here that suit the occasion like Jodhpuri Pyaaz/Onion Kachori, Poha Cutlet or Indori Patties but you definitely want to keep trying different thing every other time. So to add one more option in your list of your “rainy-day” recipes, today I present a very popular, super tasty and crunchy Chai-time snack – “Moong Daal Vada” a.k.a. “Mongode” or “Moong Bhajji”. The recipe is pretty easy but the result is very satisfying. So, next time when you extend your hand out of your balcony to feel the rain-drops on your palm, try this delicious “Moongode” to give the monsoon a warm hot and crispy welcome!!

Ingredients:

• 2 cups- Whole moong daal (khadi moong daal)  Note:- This moong daal is overnight soaked and washed.
• 7 to 8- Garlic Cloves (Lehsun) (optional)
• 1 inch- Ginger (Adrak)
• 1 to 2- Green chilies ( Hari mirch)
• 1½ tablespoons- Cumin seeds (Jeera)
• 1½ tablespoons- Rice flour (Chawal ka aata)
• ½ teaspoon- Asafoetida (Hing)
• ¼ cup- Chopped onion (Barik kati hui pyaaz) (optional)
• Salt (as required)
• Oil for frying

Method:

• Take ½ cup whole moong daal in grinder, ginger root, garlic cloves, green chilies, ½ table spoon cumin seeds, salt and 1 or 2 table spoon water (don’t take too much water). Grind it into a fine paste. Take out this paste in a big bowl.
• Now take all the remaining whole moong in the grinder and grind it coarsely (You can take a little amount of water if required).
• Now take out coarsely grinded moong into the same bowl, mix it with the previous paste to make a batter. Now add rice flour, remaining cumin seeds, chopped onion and asafoetida into the batter (At this stage you can add more salt if required). Mix everything well..
• Heat oil in a kadhai/deep pan on high flame, take small portions of the moong daal batter with your fingers and drop vadas into hot oil (you can use spoon as well for dropping batter). Slow down the flame and let them fry on low flame for 2 to 3 minutes (this will help vadas to cook from inside) now put flame on high till the vadas are brown in color.
• Take out these deep fried vadas in a paper towel to absorb excess oil. Repeat the above process with remaining batter to make vadas.
• Serve hot with tea and green chutney/ garlic chutney/ sweet and sour chutney.

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