Healthy Moong Dal and Spinach Handvo Recipe (Vegan & Gluten-Free)
13 hours
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About Healthy Moong Dal and Spinach Handvo Recipe (Vegan & Gluten-Free)
This vibrant Moong Dal and Spinach Handvo recipe delivers a delightful fusion of flavors and textures. Perfect as a healthy appetizer, starter, or even a light snack, these savory mini cakes are incredibly versatile. The recipe is easily adaptable for baking in a square pan or individual muffin cups, making it ideal for any occasion.Made with nutritious moong dal (split yellow lentils), spinach, and aromatic spices, this handvo is naturally vegan and gluten-free, offering a wholesome and delicious treat for everyone. The addition of spring onions and yogurt creates a light and refreshing contrast to the earthy lentils and spinach. Prepare to impress your family and friends with this easy-to-follow recipe that guarantees a flavorful and satisfying experience. Enjoy the delightful combination of soft, fluffy texture and a burst of fresh herbs and spices in every bite!
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Recipe Time & More
Prep2 hours
Cook11 hours
Total13 hours
Ingredients
For the Handvo Batter
- 1 cup Mung Bean also known as split moong dal; rinse thoroughly, green gram, split, yellow
- 2 cup Spinach finely chopped, lightly packed
- 1/2 cup Spring Onions finely chopped, both white and green parts
- 1 tbsp Ginger Paste
- 1 tbsp Chili Paste adjust to your spice preference, green
- 1/2 cup Yogurt
- 1 tbsp Lemon Juice
- 1/2 tsp Cinnamon ground
- 1/4 tsp Cloves ground
- 1 tsp Salt adjust to taste
- 1/4 tsp Baking Soda
- 1 tsp Sugar optional, adds a touch of sweetness
- 1 tbsp Oil for tempering
For Tempering
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 pinch Asafoetida hing
For Topping
- 1 tbsp Mustard Seeds
- 2 tbsp Sesame Seeds
- 1 tbsp Oil for topping
- Oil for greasing the pan/muffin cups
Instructions
Preparation
- Wash and soak the moong dal in warm water for at least 2 hours, or preferably overnight.
Preheat & Prepare
- Preheat oven to 350°F (180°C). Grease an 8x8 inch baking pan or 16 muffin cups with oil.
Grind the Dal
- Grind the soaked moong dal into a smooth paste using a blender or food processor. Avoid adding water during grinding.
Make the Batter
- In a large bowl, combine the ground moong dal, ginger paste, green chili paste, salt, sugar (if using), spinach, spring onions, yogurt, cinnamon, cloves, and lemon juice. Mix thoroughly until well combined.
Tempering
- Heat 1 tablespoon of oil in a small pan over medium-low heat. Add mustard seeds and cumin seeds; let them sizzle for a minute. Add asafoetida, and immediately remove from heat.
Combine & Bake
- Pour the hot tempering into the moong dal batter. Gently fold in the baking soda. Pour the batter into the prepared pan or muffin cups, filling them about halfway. Sprinkle sesame seeds evenly over the top.
Baking
- Bake for 20-25 minutes for muffin cups, or 30-35 minutes for the 8x8 inch pan. Check for doneness with a toothpick; it should come out clean.
Cool & Garnish
- Let the handvo cool in the pan or muffin cups for 15-20 minutes before removing.
Make the Topping
- Heat 1 tablespoon of oil in a small pan. Add the mustard seeds and let them crackle. Remove from heat.
Serve
- Remove the handvo from the pan and arrange on a serving plate. Drizzle the crackled mustard seeds over the handvo. Serve warm with your favorite chutney or ketchup.
Recipe Notes
Expert Tips for the Best Handvo
- For a smoother batter, strain the soaked moong dal before grinding.
- Don't overmix the batter after adding the baking soda; gently fold it in.
- Adjust the amount of green chili paste according to your spice preference.
- If using a square pan, cut the handvo into squares once cooled to make serving easier.
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Recipe Nutrition
Calories: 87kcalCarbohydrates: 12gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 329mgPotassium: 52mgFiber: 2gSugar: 1gVitamin A: 530IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Mayuri Patel
Articles: 4
3 Comments
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Such a perfect dish! Thank you.
This is amazing! Excited to make it.
Looks so appetizing! Thank you for posting.