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Mung Dhal Vadai, A Guestpost by Curry and Comfort

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Happy Monday everyone! Today I have a special guest, Ramona of Curry and Comfort. I’m sure many of you know the sweet Ramona and have drooled over her recipes. Her blog is one of my favorites to read, look at, and cook from when the spicy and exotic cravings kicks in. Ramona is sharing a delicious, spicy and vegan recipe with us today. Please help me give her a very warm welcome.

Mung Dhal Vadai, recipe by Curry and Comfort

Hi everyone! My name is Ramona from Curry and Comfort. I was so excited when Nancy asked me to guest post with something spicy and Sri Lankan. Of course I would not have any trouble with that request so I thought I would share my latest vadai recipe. This Mung Bean Vadai is the third variety of vadai my mother and I made together when we had a day of cooking a while back. This Mung Bean Vadai was my mother’s favorite from the three we made that day. I even ate them cold and I loved them too. Mung bean also known as green gram is a small green bean that is cream colored on the inside. It is a hard bean so it does need to be soaked overnight before using it for this recipe. I made these extra spicy and they were almost addictive. Yes, I may have eaten six in a row. Don’t judge me. :) If you make them, you may understand why I enjoyed them so much.

Mung Dhal Vadai, recipe by Curry and Comfort

(If you would like to publish this recipe on your website please quote Curry and Comfort as the recipe creator, and place a link back to Curry and Comfort. Please do not copy and paste recipe on Pinterest, Google+, or Facebook. Thank you!)

Ingredients:

2 cups of Mung Bean soaked overnight
1 medium size onion finely chopped
1 Tbs of dried red chili pieces (or to taste)
1 tsp of red chili powder (or to taste)
20-30 curry leaves torn into pieces
2-4 green chilies (Serranos) chopped finely
2-3 garlic cloves grated (optional)
1 inch of ginger grated (optional)
Salt (to taste)
1-2 Tbs of chickpea flour (besan) to help form the vadai.

Mung Dhal Vadai, recipe by Curry and ComfortDirections:

The first step to making your Mung Bean Vadai is to soak the beans. You will want to soak them overnight. Then drain the Mung bean well and put it in a food processor to grind/pulse until you have a semi-course paste. You want some of it well pulverized yet some pieces still intact so you can see the mung bean.

Mix the pulverized mung bean with all the other ingredients. You want the mixture to hold together like a meatball so add chickpea flour a tablespoon at a time to get that texture. Taste for salt and seasoning. Now form a flat patty or oblong shape.

I placed them on a microwave safe plate because the next step is to pre-cook them in the microwave. **I got this tip from another recipe and it works great. You will microwave about a dozen vadai for about 1-2 minutes (depending on your microwave). They will become firmer to the touch (but not hard). This also cuts down on the frying time. Heat canola oil on med-high heat and when hot start frying vadai a few at a time until fully cooked. I cooked them for about 2 minutes in the hot oil. You don’t want your oil too hot so not to burn the vadai. Test out the first batch and adjust the heat of the oil accordingly. Drain on a paper towel and continue frying. Eat hot or at room temperature. This recipe should make about 30-40 vadai. Enjoy.

Mung Dhal Vadai, recipe by Curry and Comfort

Thank you so much Ramona for sharing your scrumptious recipe. I don’t know about you guys but my mouth is watering and I feel the urge to get to my kitchen. Please make sure you stop by Curry and Comfort for the other two recipes in her series, Chana Dhal Masala Vadai ( Deep Fried Lentil Snack) and Masoor Dhal Masala Vadai (Lentil Fritter)

Recipe and photography by Ramona and CurryandComfort.blogspot.com
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Comments

  2. Hi Nancy! Thanks for allowing me to guest post on your always beautiful blog. :) I hope everyone enjoys the recipe. ~ Ramona :)

    • Hi Ramona,

      Thank you! You’re a great foodie friend and you know how much I love your Sri Lankan recipes. It’s a pleasure having you here:)

  7. What a treat to find you over here Ramona! I am enjoying the cooking marathon you had with your mom. Thanks for bringing this tasty dish. Also, big thanks to you Nancy for inviting our dear friend to guest post for you.

  8. These look incredible. I’ll have to find out what mung bean is in French and where I can get some. Could I use regular green lentils instead?

    • Hi Holly, You can use a variety of lentils. I also made them with chana dhal (split chickpea) and masoor dhal( red lentil). I would say try it out with the green lentil. :)

    • You should try an organic or bio shop, they usually carry them. I’ll leave Ramona to answer your question. But also her other two vadai recipes use lentils so make sure you go over for those recipes.

  10. I’ve never cooked with mung beans, probably because I had no idea what to cook! I love these vadais!!! Thanks for sharing such a unique recipe (unique to me anyway)!

  11. A lovely guest post and a unique dish that’s new to me! I love your choice of spices and would like to try these with lentils, thanks for sharing your recipe Ramona;-)

  13. This is a fascinating recipe quite up ‘my alley’ and I’ll try it soonest! These actually look like ‘meatballs’ :) !

  14. How wonderful to see Ramona here. :) She always makes delicious food and I’m always enjoying visiting her blog for inspiration. Only form of mung bean I know is noodle that we eat – cellophane noodle. This dish is new to me. It looks delicious!