Mushroom Moong Dal Dosas Food

MOONG DAL DOSAS (PANCAKES)

Steps:

• Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours.
• Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas.
• Add salt and asafoetida powder to the batter and mix well.
• ***The batter may be stored in this form in the refrigerator for upto a week.
• Before making dosas, garnish the batter with lots of chopped cilantro leaves.
• Some coconut and chopped onions may be added too. (I usually omit both).
• Make dosas or pancakes using very little oil on a non-stick pan.
• Enjoy as is or with some green chutney or pickle!
• I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.