Saturday, December 26, 2009
Sandge are small moong dal dumplings. They are made by soaking split moong dal overnight. Then grinding it coarsely with ginger, garlic, red chilli powder, cilantro and salt. Grease a plate with very little oil and keep it ready. Take little batter in your fist and drop small dumplings of batter with your thumb on the grease plate. They are sun dried for around 4-5 days till they become hard as shown in the picture. In India, it can be easily dried on the roofs or terraces. Store them in an air tight container. I have stocked this in my pantry here. It tastes good when you cook them with onions and other spices and can be served with rotis. Here is what you need -
1) 1 cup sandge
2) 2 cups warm water
3) 1 small onion chopped finely
4) 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, asafoetida and turmeric powder for the seasoning
5) 1 tbsp Kolhapuri Masala (You can use red chilli powder)
6) 2-3 garlic cloves chopped finely
7) 1 inch ginger grated
8) Salt to taste
10)Freshly chopped cilantro for garnishing
1) Dry roast the sandge in a pan till they start turning little red. Keep aside.
2) In a skillet heat oil and do the seasoning.
3) Add onions and saute till they turn light brown.
4) Add the garlic at this point. Saute for a minute and add the grated ginger.
5) Add the roasted sandge. Mix well. Add salt and red chilli powder. Cover and cook the sandge.
6) Garnish it with cilantro and serve hot with chapatis.