In Seattle, it rains half of the time of the year, and the remaining half is covered with clouds. Although I don't have any complaints, as I am the one who don't like the Calif weather at all.. Too much sunshine for me..:) I am better off with less sunlight and so this is perfect for me, except I definitely crave for a cup of hot tea and some bhajis to enjoy this kind of weather to the fullest.
It's been more than a couple of years that I gave up on the traditional Indian black tea for hot Green tea, simply for it's enormous benefits. I don't crave for black tea anymore. Speaking about bhajjis, as much as I want to have deep fried bhajis that tastes delicious, I feel guilty about eating them for next few days. In order to avoid this guilt forever, I came up with baked bhajis.
Traditionally, a hot black tea goes well with onion bhajis. I tried making Moong bhanjis, just because I was cravings for them. Mung daal in itself has so many wonderful benefits. Why not include mung daal in to your diet on a regular basis?
All you need is:-
Soaked Mung daal- 1 cup
Ginger- 1/2 inch
Garlic- 2 to 3 cloves
Green chillies- 1to 2 depending on how hot they are.
Cumin seeds- A pinch, just for flavor
Cilantro- chopped.
EVOO
Salt to taste
Soak the mung daal in water for about 4 hours. Drain all the water and grind the daal. Do not make it too smooth, leave it a little bite coarser. Make a past out of ginger, garlic, green chillies and cumin seeds in to a mortar and pestle( khalbatta in marathi). Mix the paste in to the mung daal batter. Add the chopped cilantro. Mix well. Grease a baking sheet with EVOO and spoon the batter on to the sheet. Toss some EVOO on top.
Bake the oven to 375F and bake these little buddies for about 20 minutes. Less or more time might be required as per your oven. Turn them once and bake for 5-10 minutes. They should be golden brown in color.
Just like these-:
Enjoy them with your favorite dipping sauce or just with a cup of tea (Green Tea??)
Oh... and I am sending this recipe to My Legume Love Affair 27, hosted by The Well Seasoned Cook. I love MLLA event and as always it is so much fun to enter in to.Thanks Susan for hosting.
Traditionally, a hot black tea goes well with onion bhajis. I tried making Moong bhanjis, just because I was cravings for them. Mung daal in itself has so many wonderful benefits. Why not include mung daal in to your diet on a regular basis?
All you need is:-
Soaked Mung daal- 1 cup
Ginger- 1/2 inch
Garlic- 2 to 3 cloves
Green chillies- 1to 2 depending on how hot they are.
Cumin seeds- A pinch, just for flavor
Cilantro- chopped.
EVOO
Salt to taste
Soak the mung daal in water for about 4 hours. Drain all the water and grind the daal. Do not make it too smooth, leave it a little bite coarser. Make a past out of ginger, garlic, green chillies and cumin seeds in to a mortar and pestle( khalbatta in marathi). Mix the paste in to the mung daal batter. Add the chopped cilantro. Mix well. Grease a baking sheet with EVOO and spoon the batter on to the sheet. Toss some EVOO on top.
Just like these-:
Enjoy them with your favorite dipping sauce or just with a cup of tea (Green Tea??)
Oh... and I am sending this recipe to My Legume Love Affair 27, hosted by The Well Seasoned Cook. I love MLLA event and as always it is so much fun to enter in to.Thanks Susan for hosting.
3 comments:
Oven baked...crispy and tasty ones!
I'll get the tea kettle on! Your bhaji are so easy and beautiful, Manali. I would never have guessed that they aren't fried.
Thanks for joining in MLLA! So glad you like the event. : }
Great looking dish! Make me hungry!
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