Chilke Wali Moong Dal (Split Green Gram) ke Badeel

Moong Dal Badeel

Moong dal is easy to digest, high in proteins and vitamins. In Kumaon badeel are made from different dals. These are taken as side dish or as snacks. Being high in proteins, low on fat and carbs they are very healthy. Since we are using the green dal not yellow split dal (Chilke wali not Dhuli moong dal) thus the coveted vitamins and dietary fibers are also not lost.

Served with green chutney made from Dhaniya-Pudina(Coriander and mint leafs) badeels taste just yummy.

Preparation Time:

Cooking Time:

Servings: Makes 25-30 Pieces

Ingredients Required For Making Badeel:

• 150 gm: Chilke Wali Moong Daal (Split Green Gram)
• 2-3: Green Chilies
• 10 gm: Ginger
• 2-3 Sprigs: Fresh Coriander Leafs
• Salt to taste
• 15-20 ml. Cooking oil (I use Mustard oil)
• 3-4 Teaspoon: Ghee (Clarified Butter) for panfrying the badeel

Nutritional Value (approx) Of Badeel (made from 150 gm of dal) )
Cal 400

Fat 1gm

Sodium 30mg

Carbs50gm

Fibers 4gm

Protein 22 gm

Calcium and Iron Rich

Direction For Making Badeel:

• Wash Dal till cloudy water comes after washing. Soak the washed dal in water for minimum 2-3hr. Dal will become soft. Since dal was washed before soaking thus it does not require washing after soaking.

• In a mixer grinder take
• Soaked Dal
• Green chilies
• Ginger
• Fresh Coriander leafs
• Grind them to smooth thick paste.

Paste of Moong Daal

• In a thick bottom wok take cooking oil and heat.

20 ml. Oil heating 

• When the oil is hot add Cumin seeds and let them splutter. Make sure they do not burn.

Jeera (Cumin) in hot oil

• Once the cumin seeds have spluttered immediately bring the heat to low and add dal paste.

Dall and Spices Paste Added to Oil

• Add salt and mix nicely so that before the paste thickens salt is mixed in it nicely.

Mixed Nicely And being Cooked On Medium Flame

• Bring the heat to high and cook with continuous stirring and mixing till the paste thickens. It will take 2-3 minutes.

Afetr 5 Min. of Cooking On Medium Flame

• Bring the heat to low and sprinkle 4-5 table spoon water. Cover and cook on low heat for 2-3 minutes with in-between scrapping from the edges and mixing.

Cooking on Low Flame Afetr sprikling 20 ml. water

Cooked Daal Paste

• To check if it is cooked perfectly take little cooked dal paste in hand and press with fingers. Perfectly cooked dal paste will not stick to fingers.

 Daal Paste Does Not Stick to fingers

Not Sticking Even When Folded Between Palm and Fingers

• Grease a plate and take out he cooked paste in the greased plate.
• Spread evenly and pat it with a spatula.

Set and Cut Badeel

• Let it cool. Once cooled cut it into desired shape pieces.

Moong Daal Badeel

Enjoy the Badeel with Mint-Coriander chutney.

To make the badeel with crisp crust:

• Grease a thick bottom pan with ghee then heat it.
• Once the pan is hot, place the badeel in it and cook on medium heat till one side becomes crisp.
• Flip and sprinkle 1-2 teaspoon ghee and cook till other side also changes color and becomes crisp.

Enjoy Moong Dal Badeel as snack or side dish.

Tips:

• While pouring oil in the wok if oil is poured through the sides then whole wok will get oiled. This will minimize sticking of dal paste to the edges while cooking.
• Thicker the paste easier will be its cooking, so use as less water while grinding as possible.

Suggested Variations:

• Finely chopped onion can be sautéed and then dal paste added to it and cooked to make badeel with onion flavor in it.