Moong Dal Ki Goli-Curried Lentil Balls

I hope all of you had a lovely Christmas.Ours was fully packed with movies, eating out and trips to the strip.It was a lovely long break after a long time.We went to Bellagio Casino to especially see the holiday decorations, waited 2 hours in queue to get in ..but trust me it was so so worth it.Really awesome decorations.I really wonder at times how does the casino staff manage perfection in everything they do? It must be taking a lot of effort! Anyhow,Vegas casinos are a treat to the eyes..attaching some pictures I took!

I have a guilty feeling though.We have been on roads for almost 80% of the times in the past 4 days and I saw so many people asking for food,clothes & money around.I saw tourists on the strip who ran out of money and chose to play guitar on the street or a mom of two wanting to buy a muffins for her children on the christmas eve and a little boy who wanted $1 to get himself a cookie.These things make you stop for a while,think and be shameful about how you throw away a drink because u didn’t like the taste or a sandwich makes its way to bin coz it was too “spicy” for you. Many of you might say that such people are more common at this time of the year but at the ground level it is so true that most of humans can only dream of eating or drinking like we do some day.They are forced to beg not because they want to but because they are forced too..I was sad..very disheartened at times.

After some insane baking for last 2-3 weeks, I m back with another really traditional and indian dish from my grandmother’s kitchen.This is one of those dishes which she made on occasions when there used to be some get-together in the house on birthdays, anniversaries etc. The best part which I like about this dish is that the lentils balls are not deep-fried, so its a very healthy recipe but little labour intensive.Maybe because we occasionally got to see this curry gracing the table, it is one of the favorites.

This is a staple recipe from the state of Uttar Pradesh in India.In some part, urad dal is also used for making this dish, but I always use yellow moong dal, simple because it is light in texture and has a very good taste. I have tried to include  step by step pictures for making the balls, coz that is slightly a tricky part.This recipe forms a very nice side dish and if u keep the gravy thick, it can be served as an appetizer too.Once prepared, the dish can last for 2-3 days in the refrigerated and the taste becomes better and better with time coz the balls continuously absorb the spices.Below it is the recipe:

What I need:

For the balls (Recipe makes 13-15 balls depending on size)

2 cups yellow moong lentils
2 tbsp fresh ginger, chopped into chunks
2-3 green chillies
a generous pinch of asafoetida [hing]
1 tsp turmeric powder
1 tsp dry fenugreek leaves [kasuri methi]
1 tsp salt
2 tbsp oil

For the curry:

1/2 cup finely chopped onions
1 cup finely chopped Roma tomatoes
1 bay leaf
2 tsp grated garlic
2 tsp grated ginger
1 tsp turmeric powder
2 tsp red chilli powder [adjust to taste]
2 tsp dry coriander powder
1 tsp garam masala powder
1 tsp dry fenugreek leaves [kasuri methi]
2 tsp dry mango powder [amchoor]
3 tbsp oil
Salt to taste

How I did it:

Wash the yellow moong lentils thoroughly under running water.
Soak the lentils in 5 cups of water overnight or for at least 4 hours.
Once soaked, drain and discard all the water from the lentils and transfer it to a blender.
To the lentils add the chopped ginger, dry fenugreek leaves, turmeric , salt and chillies and blend with as little water as possible to a paste.The paste should neither be too coarse or too fine.

Take a wide mouthed vessel or a pan and heat 2 tbsp oil in it.Once heated, transfer the ground lentils to the pan.

Start stirring the lentil paste on a low heat.You have to continue untill the lentil paste starts to thicken and starts coming together in a soft dough.About 15-20 minutes. Taste the lentils to ensure that the rawness is gone.The most important part to monitor is the heat..if the heat is very high, the dough will form quickly but the lentils will be raw and since we are not deep frying the balls,this is the only step where lentils are actually cooked.

Once the dough starts forming, immediately remove from heat, coz the lentils will continue to cook for 5-10 minutes in the absorbed heat.
When the mixture is cool enough to handle, with oiled palms, roll into medium-sized balls or “golis”. Set aside the balls.

To make the masala:

In another cooking vessel add the oil and heat it up till the oil starts smoking slightly.
Add the finely chopped onion and cook till golden brown.After this add the bay leaf &  grated garlic & ginger and cook for 1-2 minutes.
Next add the chopped tomatoes along with chilli,coriander,turmeric powder and salt.Cook this masala [ spice mix] on low heat till the oil starts separating from the mix along the sides of the vessel.
Add the garam masala & fenugreek leaves next to the vessel and cook for 2-3 minutes to combine.

Lower the heat to minimum and 1/2 cup or more of water depending on how thick you like the gravy,cover and let the gravy come to a boil on a low heat.
Once the curry has simmered for 8-10 minutes, add the dry mango powder, stir it and add the lentils balls that you have prepared before.Let simmer covered for 5 more minutes. Once you have added the balls, do not stir the curry much else the balls will break.
Remove from heat, garnish with chopped cilantro and serve warm with rice or flatbreads.

Enjoy!

This is my entry to MLLA#30 hosted by Priya & brainchild of Susan-The Well Seasoned Cook!

Sending this to Hearth n Soul # 28 & Bloggie Mass#7