Chandi Ke Mung(stuffed khoyaballs ingreen lentils) | How to make Chandi Ke Mung(stuffed khoyaballs ingreen lentils)

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By Lata Lala
Created on 27th Jan 2016
  • Chandi Ke Mung(stuffed khoyaballs ingreen lentils), How to make Chandi Ke Mung(stuffed khoyaballs ingreen lentils)
Chandi Ke Mung(stuffed khoyaballs ingreen lentils)by Lata Lala
  • Chandi Ke Mung(stuffed khoyaballs ingreen lentils) | How to make Chandi Ke Mung(stuffed khoyaballs ingreen lentils) (17 likes)

  • 1 review
    Rate It!
  • By Lata Lala
    Created on 27th Jan 2016

About Chandi Ke Mung(stuffed khoyaballs ingreen lentils)

Very famous receipe of chef Pankaj Bhadouria caught my fancy and thought to give it a try.

Chandi Ke Mung(stuffed khoyaballs ingreen lentils) is a delicious dish which is enjoyed by the people of every age group. The recipe by Lata Lala teaches how to make Chandi Ke Mung(stuffed khoyaballs ingreen lentils) step by step in detail. This makes it easy to cook Chandi Ke Mung(stuffed khoyaballs ingreen lentils) in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Chandi Ke Mung(stuffed khoyaballs ingreen lentils) at home. This amazing and mouthwatering Chandi Ke Mung(stuffed khoyaballs ingreen lentils) takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Chandi Ke Mung(stuffed khoyaballs ingreen lentils) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chandi Ke Mung(stuffed khoyaballs ingreen lentils) is a good option for you. The flavour of Chandi Ke Mung(stuffed khoyaballs ingreen lentils) is palatable and you will enjoy each and every bite of this. Try this Chandi Ke Mung(stuffed khoyaballs ingreen lentils) and impress your family and friends.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People

Video for key ingredients

  • How to make Khoya

Chandi Ke Mung(stuffed khoyaballs ingreen lentils)

Ingredients to make Chandi Ke Mung(stuffed khoyaballs ingreen lentils)

  • 1 ½ cups: Whole green moong (soaked for 30 minutes)
  • 200 gms: Khoya (crumbled)
  • 1/3 cup: Amul Cream
  • ¾ cup: Amul Butter
  • 2 nos. Onions (finely sliced)
  • For frying: Fortune Refined Oil
  • Salt to taste
  • 1 tsp: Turmeric powder
  • 1 ½ tsp: Red chilli powder
  • 30 gms: Chhena
  • 4 nos. Green chillies (deseeded and finely chopped)
  • 2" pc: Ginger (finely chopped)
  • 4-5 sprigs: Fresh coriander (finely chopped)
  • 1 tsp: Cumin powder
  • 5 tsp: Lemon juice
  • 2 ½ tbsp: Maida
  • ½ tsp: Black pepper powder
  • ½ tsp: Green cardamom powder
  • ¼ tsp: Black cardamom powder
  • ¼ tsp: Cinnamon powder
  • For frying: Amul ghee
  • 4 leaves: Silver Varq
  • 3 pods: Green Cardamom (peeled)
  • 12 nos. Pistachios (blanched and cut into slivers)
  • 1 tsp: Saffron (crushed)
  • 1 tsp: Dill (finely chopped)

How to make Chandi Ke Mung(stuffed khoyaballs ingreen lentils)

  1. Drain the moong and combine with 1 ½ litres water, red chilli powder, turmeric powder and salt and bring to a boil, reduce to low heat, cover and cook till done.
  2. Meanwhile, heat oil in a kadhai and deep fry the onions till crisp and brown. Remove, drain on absorbent paper and crush with hands. Keep aside.
  3. Combine khoya and chhena with maida and knead gently. Reserve 2 tbsp of the mixture and divide the remaining mixture into 16 equal portions.
  4. Combine reserved khoya mixture with cardamom seeds, pistachio slivers and crushed saffron. Mix well and divide into 16 equal portions.
  5. Shape khoya mixture into small balls and stuff each with the cardamom-pista mixture.
  6. Heat ghee in a kadhai, add the balls and deep-fry over medium heat till golden. Take care to keep swirling the ghee with a spoon without touching the balls. When the balls come to the surface, remove gently, drain on absorbent paper and cool
  7. Cover all balls with silver varq and keep aside.
  8. When dal is cooked, mix in the fried onions, butter, ginger, green chillies, coriander, cumin powder, pepper powder, both types of cardamom powder and cinnamon powder and continue cooking while mashing the moong.
  9. Simmer for a few more minutes and stir in the lemon juice.Mix in cream and adjust salt.
  10. Melt ghee in a tadka spoon, add chopped dill and pour over the prepared dal. Put silver vark covered khoya balls. Garnish with fried onions and chopped coriander leaves.
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Reviews for Chandi Ke Mung(stuffed khoyaballs ingreen lentils) (1)

Samreen Raziaa year ago
love it :kissing_heart::kissing_heart::kissing_heart::kissing_heart:
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