History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
IngredientsSplit green gram soaked 1 cup
Fenugreek leaves 1 small bu
Onion finely chopped 1 medium
Salt to taste
Ginger-green chilli paste 1/2 tablespoon
Asafoetida a pinch
Oil to deep fry
Method
* Drain and grind moong dal without adding any water. Transfer into a bowl.
* Roughly chop onion and methi and add to moong dal. Add salt, ginger-green chilli paste and a pinch of asafoetida and mix well.
* Heat sufficient oil in a kadai.Shape moong dal mixture into small balls and drop into hot oil and deep fry on medium heat till golden and crisp.
* Drain on absorbent paper and serve hot.