Recipe of Ultimate Moong Maash Ke Harey Bhajiye (Mixed Lentils and Green Veggie Pakoras) Cooking Basics for Beginners

Moong Maash Ke Harey Bhajiye (Mixed Lentils and Green Veggie Pakoras) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Moong Maash Ke Harey Bhajiye (Mixed Lentils and Green Veggie Pakoras) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have moong maash ke harey bhajiye (mixed lentils and green veggie pakoras) using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Moong Maash Ke Harey Bhajiye (Mixed Lentils and Green Veggie Pakoras):

1. Get 1 cup Yellow Lentils or moong dal
2. Make ready 1 cup Black gram or Urad dal
3. Get 1 tbsp Salt
4. Prepare 1/8 tsp Asafoetida
5. Make ready 4 Green Chillies
6. Get 1 tbsp Coriander powder
7. Take 1 tbsp Cumin powder
8. Take 1 tsp Red chilli powder
9. Get 1 tbsp ginger garlic paste
10. Make ready 2 1/2 cups Spring onions chopped
11. Get 1/4 cup Fenugreek Leaves small
12. Take 1 cup Fenugreek Leaves big ones chopped
13. Take 1/2 cup Coriander leaves finely chopped
14. Get 1/4 cup Curry leaves

Steps to make Moong Maash Ke Harey Bhajiye (Mixed Lentils and Green Veggie Pakoras):

1. Soak both Lentils for about 4 hours.
2. Grind them a bit coarsely with green chillies and ginger garlic paste. After grinding add all of the chopped greens to it. Now add the rest of the ingredients to the batter as well and mix.
3. The batter looks so fluffy and perfect. Isn't it?
4. Deep fry dropping small balls into hot oil on a medium high heat with the help of a spoon or your hands. Cook until they are browned evenly from all the sides. Drop few at a time and fry. Each batch will be done in almost 8-10 minutes.
5. Fluffy, melt in mouth and soft Bhajiye are ready to be enjoyed with any Chutney of your choice.

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