Moong Eggs

2 medium size cooked potatoes finely mashed,

1 tsp butter, salt and pepper to taste. 

Mix all the ingredients well and keep aside.

Fried moong mixture*,

1 Tbsp grated cheese,

Salt to taste

A pinch of kashmiri mirch/red paprika powder to deepen the colour (optional)

The recipe for moong is at the bottom of the page.

Add the grated cheese, a pinch of kashmiri mirch and salt to taste to the cooked moong and mix them well.  Make small balls as big as an egg yolk.

Take a small amount of mash potato on the palm of your hand and flatten it.  Place a moong ball and cover it completely with potato as shown in the picture.  Smooth out the surface as much as possible.

Make a thin batter with 1 Tbsp of corn flour. Dip the potato balls into it.  Coat the same with bread crumbs as shown in the pictures.

Deep fry the eggs.  Allow them to cool. Slice the eggs into halves and serve warm.

Wash and soak 50 gm of moong dal for about 4 hours. Grind it with minimum water as possible.

Heat a heavy pan with 50 ml of refined oil. Pour the moong into the oil. Keep stirring the mixture until you get the roasted smell and oil begins to come out.  Switch off the heat.  Take out the moong carefully from the pan leaving the oil behind.