MOONG DAL KHANDAVI

Ingredients
1/2 cup yellow moong dal (split yellow gram) flour1/2 cup curds1 teaspoon ginger-green chilli pastea pinch turmeric (haldi) powder1/4 teaspoon asafoetida (hing)salt to taste
Other ingredients
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds1 teaspoon sesame (til ) seeds1/4 teaspoon asafoetida (hing)1 tablespoon oil
For the garnish
2 tablespoons coriander
Method
1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and mix very well. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously.
2. Spread the mixture thinly on the back of three nos. 200 mm. (8") diameter thalis using a flat katori or a palette knife. Allow to cool for five minutes.
3. Smear the khandvi evenly with oil.
4. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
How to proceed
1. For the tempering, heat the oil in a pan and add the mustard seeds.
2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
3. Serve garnished with the coriander.