Chilli Moong

For the moong ball:

100 gm moong dal

1 tbsp chopped ginger

1 chopped green chilli

1 tbsp soya sauce

Salt to taste

½ tsp baking powder

Refined oil for deep frying

For the sauce:

1 medium size capsicum

2 medium size onion

3-4 green chilli

3 tbsp soya sauce

1 tbsp vinegar

1 tspful corn flour

4 tbsp of refined oil

Salt to taste

1. Wash and soak the dal for about 4 hours. 
2. Wash and drain it and place it in the grinder. 
3. Add ginger, chilli, salt and 1 tbsp of soya sauce and grind it all together to a smooth batter.

4. Transfer the batter to a bowl.

5. Add another tbsp of soya sauce if the batter is too thick. 

6. Add ½ tsp of baking powder and mix well.

7. Heat enough oil for deep frying in a pan to medium hot. 

8. With a tsp spoon take one teaspoonful of the batter and drop it in the oil. 

9. Make two or three balls at a time and fry till golden brown, stirring and turning all the time. 

10. Repeat the process till the batter is over.

For the sauce:

11. Wash and remove the onion skin. 

12. Cut the whole onion into quarter. 

13. Remove the layers one by one. 

14. Leave the core at the end as shown the picture.

15. Wash and wipe the capsicum.

16. Cut a big slice and remove the core.

17. Vertically cut off about 12-15 stripes of 1 cm wide and keep it aside.

18. Wash and wipe the chilli. 

19. Cut off the stems. 

20. Make short slits on the cut ends and keep it aside.

21. Take 1 tsp of corn flour and mix it well with ¼ cup of water. Keep it aside.

22. Heat 4 tbsp of oil in a pan. 

23. Add the onion and sauté slightly.

24. Add the chilli and then capsicum. 

25. Stir fry over low heat for few seconds.

26. Add 3 tbsp of soya sauce and 1 tbsp of vinegar and fry for few seconds. 

27. Stir the corn flour liquid and pour over the fried mixture. 

28. Cook for some time, stirring continuously till corn flour is cooked. 

29. Add the moong balls and mix well. 

30. Serve hot.