Fried Mung Bean Balls (Moongodi)
1 cup yellow split mung beans (yellow moong dal), well rinsed
2 serrano green chilies
Table salt, to taste
1-inch piece fresh gingerroot, roughly chopped
Water, as needed
Vegetable oil for deep-frying
Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
These fritters freeze well for use in curries at a later date. To defrost them, add them to a bowl of hot water.
1. In a food processor, purée the moong dal, green chilies, salt, and ginger to a smooth paste. Add up to 1 tablespoon of water to aid in the grinding process, if necessary. Transfer the mixture to a bowl, then whisk the mixture to incorporate some air into it.
2. Heat the vegetable oil in a deep pan or a deep fryer to 375°. Place a few tablespoons of the mixture, 1 at a time, into the oil. Make sure you do not overcrowd the pan. Deep-fry the pieces until golden brown on each side, about 1 minute. Remove with a slotted spoon and drain on paper towels. Let the oil return to cooking temperature. Continue deep-frying until all the mixture is used. Serve immediately.
