>> Friday, July 18, 2014
Roasted Cauliflower, Capsicum with Moong Dal patties
For the Moong Dal Patties
Split Yellow Moong Dal - 1 cup
Coriander leaves - 2 tsp
Salt to taste
Roasted cumin powder - 1/2 tsp
Green chilies, finely chopped - 2 tsp
Dry mango powder a pinch
Almond flour - 2 tsp
Oil for cooking - 1 tsp
How to make the Moong Dal patties
Wash and soak the moong dal for an hour. Change water couple of times, then take the dal in MW bowl and MW for 10 mins with just enough water to cover the dal.
Once the dal is cooked, put it under fan or allow it to cool down naturally if you have time. Add rest of the ingredient and make balls. If you dal has more water as mine had, simply drop them on the greased non stick pan, allow it to get cooked while you prepare the vegetable saute.
Once the bottom gets cooked, you can turn it over and cook on both sides.
since mine was very mushy, some turned to crumbles and that added more flavour to the final dish.
When the moong dal patties is cooked well, switch off and have it ready for the saute.
For the Vegetable saute
Butter - 1 tsp
Cauliflower florets - 1 cup
Capsicum, julienne - 1 cup
Salt to taste
Pepper powder - 1 tsp
Chili flakes - 1 tsp
How to make the Vegetable saute
Wash and clean the cauliflower. Par boil with salt in MW for 5 mins. Drain and keep it aside.
Heat a non stick pan with butter, add the cauliflower, toss well. Now add the capsicum julienne, Add all the seasoning and simmer for 5 mins. If you want you can cover, however the vegetables need to be crispy.
Once you cook for 5 - 7 mins, switch off.
How to assemble:
Transfer the vegetable saute to the serving bowl, sprinkle the fried moong dal crumbs all over, top the rest of the patties on top and serve hot.
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