Vegetable fingers

Name: Vegetable fingers
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup Moong daal; 1 inch Ginger chopped; 2 Green chilli chopped; 1/4 tsp Turmeric powder; 1/4 tsp Asafoetida; to taste Salt; 1 cup Chopped vegetables (carrot, colorful capsicum, boiled green peas, tomato etc); 2 tbsp Coriander leaves chopped; As needed Oil as required for shallow frying

Shashwatee Swagatica @cook_9283061

#5pm
Very healthy and nutritious tea time snack.

Shashwatee Swagatica @cook_9283061

#5pm
Very healthy and nutritious tea time snack.

Saved

Ingredients

30mins

2 servings

1 cupMoong daal
1 inchGinger chopped
2Green chilli chopped
1/4 tspTurmeric powder
1/4 tspAsafoetida
to tasteSalt
1 cupChopped vegetables (carrot, colorful capsicum, boiled green peas, tomato etc)
2 tbspCoriander leaves chopped
As neededOil as required for shallow frying

Saved

Steps

30mins

1

Soak whole moong daal for 2-3hours. Strain and grind with ginger and green chilli to a thick paste.
2

Transfer to a mixing bowl and add salt, turmeric powder and asafoetida (hing).Mix well.
3

Add chopped veggies to the mixture and mix.
4

Grease a steaming plate. Pour the mixture.
5

Spread equally and flatten the top with the backside of a spoon.
6

Steam for 15-20min on medium flame.
7

Insert a toothpick to check whether it's cooked or not. Once cooked take out from the steamer and cool for 5min.
8

Then cut into long strips or any desired shape of your choice.
9

Shallow fry in a pan flipping in between.
10

Serve warm with any chutney or sauce of your choice.