Crispy Moong Dal Squares with Zesty Yogurt Dip
2 hours 25 minutes
713 reads
About Crispy Moong Dal Squares with Zesty Yogurt Dip
Craving a flavorful, crispy snack with a refreshing twist? These Crispy Moong Dal Squares with Zesty Yogurt Dip deliver a delightful fusion of Indian-inspired tastes and textures that will tantalize your taste buds.Protein-rich moong dal is transformed into savory, golden-brown squares, perfect for a light meal or satisfying snack. Imagine each bite delivering a satisfying crunch.Paired with a vibrant, herby yogurt dip infused with bright lemon, this easy recipe offers a refreshing counterpoint to the savory squares. It's a flavor explosion you won't want to miss!
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Recipe Time & More
Prep2 hours 25 minutes
Total2 hours 25 minutes
Ingredients
Moong Dal Squares
- 2 cup Mung Bean soaked for at least 2 hours, split and skinned, yellow
- 1 tsp Ginger chopped
- 4 Chiles chopped, green
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Cumin Seeds roasted
- 2 tsp Mango Powder dry
- 1/8 tsp Asafoetida
- 1 Tbsp Corn Flour
- 1 Tbsp Oil
Zesty Yogurt Dip
- 2 cup Greek Yogurt
- 1 Tbsp Coriander chopped
- 2 Chiles chopped, green
- 1/3 tsp Salt or to taste
- 1 tsp Lemon Juice
Instructions
- Wash and drain the soaked moong dal. In a food processor or blender, combine the dal, ginger, and green chiles. Blend until a smooth paste forms. This creates the base for the moong dal squares.
- Transfer the moong dal paste to a bowl. Add the salt, red chili powder, roasted cumin seeds, dry mango powder, and asafoetida. Mix thoroughly to combine all the spices evenly.
- Heat the oil in a non-stick pan over medium heat. Add the spiced moong dal mixture and cook, stirring continuously, until it thickens and pulls away from the sides of the pan. This cooking process helps to remove excess moisture and develop the flavors.
- Remove the pan from the heat and let the mixture cool slightly. Once cooled, add the corn flour and knead it into the mixture to form a soft dough. The corn flour helps to bind the dough and give the squares a crispy texture.
- Spread a plastic sheet on a flat surface. Place the dough on the sheet and roll it out into a square or rectangular shape, about 1/4 inch thick.
- Cut the rolled-out dough into smaller squares using a sharp knife. Heat a non-stick pan over medium heat. Place the squares in the pan and roast them until golden brown and crispy on all sides.
- To prepare the zesty yogurt dip, combine the Greek yogurt, chopped coriander, chopped green chiles, salt, and lemon juice in a bowl. Mix well. The lemon juice adds a bright, tangy flavor to the dip.
- To serve, place the crispy moong dal squares on a plate. Top each square with a dollop of the zesty yogurt dip. Garnish with extra coriander leaves, if desired.
Recipe Notes
Good To Know
- For an extra tangy punch, sprinkle a little additional dry mango powder (amchur) immediately after baking or frying the squares, while they are still hot.
- If you prefer a gluten-free version, ensure your asafoetida (hing) is pure and not blended with wheat flour, as many commercial brands use wheat as a filler.
- To achieve a crispier texture, spread the moong dal batter thinly and evenly before baking or frying; use a rolling pin or spatula to create uniform thickness for consistent crunch.
Expert Tips
- Soaking the moong dal for the appropriate amount of time is crucial for the right texture. Over-soaking will result in a mushy texture, while under-soaking will make it difficult to grind and result in a dense final product.
- Don't overcrowd the pan when baking or frying. Give the squares enough space so they cook evenly and get crispy on all sides.
- Experiment with different spices and herbs to customize the flavor. Cumin, coriander, and chili powder are great additions.
Storage Instructions
- Store cooled squares in an airtight container lined with parchment paper to maintain their crunch for up to a week. Add a small silica gel packet (food-safe) to extend freshness and prevent sogginess.
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 45gProtein: 19gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 697mgFiber: 10gSugar: 6g
Hem Lata Srivastava
Articles: 200
5 Comments
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Looks so yummy! Excited to make it.
Looks so yummy! Excited to make it.
Very unique recipe!!!
This looks so tasty! Thank you.
This looks so tasty! Thank you.