Delve into a delectable and nutritious snack with this recipe for crispy Moong Dal Nuggets, offering a healthy twist to your snacking routine.
Moong dal nuggets are a delightful snack that not only tantalizes the taste buds but also packs a punch of nutrition. Made from wholesome ingredients like moong dal (split green gram) and spices, these nuggets offer a healthy twist to the classic snack.
Ingredients:
1 cup moong dal (split green gram)
2 medium-sized potatoes, boiled and mashed
1 onion, finely chopped
2 green chilies, finely chopped
2 tablespoons coriander leaves, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
Bread crumbs for coating
Oil for frying
Instructions:
1. Give the moong dal a three to four-hour soak in water. Drain the water and grind the soaked dal into a coarse paste without adding water.
2. In a mixing bowl, combine the ground moong dal paste with boiled and mashed potatoes, chopped onion, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, cumin powder, garam masala, and salt.
3. Take small portions of the mixture and shape them into nuggets or any desired shape.
4. Roll the shaped nuggets in bread crumbs to coat them evenly.
5. Heat oil in a pan for frying. Once the oil is hot, gently place the nuggets into the oil and fry them in batches until they turn golden brown and crispy.
6. Remove the fried nuggets from the oil using a slotted spoon and place them on a kitchen towel to drain excess oil.
7. Serve the crispy and delicious moong dal nuggets hot with ketchup, chutney, or any dipping sauce of your choice.
Benefits:
Moong dal is rich in protein, fiber, and essential nutrients like iron, potassium, and magnesium, making these nuggets a nutritious snack option. The addition of potatoes adds a creamy texture to the nuggets while providing a good source of carbohydrates and vitamins. By shallow frying or air-frying the nuggets instead of deep-frying, you can further enhance their health benefits by reducing the oil content.
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