Green Moong Bonda

This was an off the cuff recipe I tried after salivating over several Mysore Bonda recipes - It was that time of afternoon when the tiffin pangs struck hard and I said, hmmm, how about I make something delicious like that - then I open my pantry and the first thing that I saw was my pachai pasi or green moong split - I had just made a dal out of it which I have yet to blog and I says, why not give this a shot and see how it turns out and the verdict was totally worth it :) So do try this different Bonda recipe and see if you like it.

Here is the recipe
1 cup  Green moong split
1/2 cup urad dal
1/2 cup grated coconut
Desired amount of ginger (see in picture if you are not certain)
1 tbsp black pepper
1/4 tsp asafetida
2 fresh green chilies
4-5 dry red chilies
curry leaves - optional - I added them after I took the pictures :(

method
Soak in about 2 cups of water for 2 hours
Drain all the water out and grind small amounts into a fine paste till the entire lot i done
Add salt

Ready your frying pan with oil
Drop small balls into the heated oil and fry to a fine brown crisp

Enjoy with Cucumber Sesame Chutney - recipe to follow next :) Enjoy this lovely tea time or any time indulgence with your families