Mung Daal and mix Veg. Fingers
2 cups split dry shelled yellow mung daal
1 tsp baking powder
5 tsp oil,
salt as per taste
Pinch of Hing,
1/2 cilantro
3/4 to 1 cup potatoes boilec, cubed
3/4 cup carrots
3/4 cups green beans
3/4 cups garden peas
Method:
1. Soak Daal for 4 to 6 hours or overnight. Then drain extra water and grind it fine.
2. Add spices.
3. Half boil vegetables and drain and add.
4. Grease a steamed plate and double boil or steam fir 10 to 15 min.
5. Let it cool and cut in finger shapes.
You can pan fry it or for health reasons just cut and eat with red and green chutney.
Makes 60 to 65 fingers.
