Moong Dal Ki Goli-Curried Lentil Balls

Moong Dal Ki Goli-Curried Lentil Balls

I hope all of you had a lovely Christmas.Ours was fully packed with movies, eating out and trips to the strip.It was a lovely long break after a long time.We went to Bellagio Casino to especially see the holiday decorations, waited 2 hours in queue to get in ..but trust me it was so so worth it.Really awesome decorations.I really wonder at times how does the casino staff manage perfection in everything they do? It must be taking a lot of effort! Anyhow,Vegas casinos are a treat to the eyes..attaching some pictures I took! ;)

After some insane baking for last 2-3 weeks, I m back with another really traditional and indian dish from my grandmother’s kitchen.This is one of those dishes which she made on occasions when there used to be some get-together in the house on birthdays, anniversaries etc. The best part which I like about this dish is that the lentils balls are not deep-fried, so its a very healthy recipe but little labour intensive.Maybe because we occasionally got to see this curry gracing the table, it is one of the favorites.

This is a staple recipe from the state of Uttar Pradesh in India.In some part, urad dal is also used for making this dish, but I always use yellow moong dal, simple because it is light in texture and has a very good taste. I have tried to include  step by step pictures for making the balls, coz that is slightly a tricky part.This recipe forms a very nice side dish and if u keep the gravy thick, it can be served as an appetizer too.Once prepared, the dish can last for 2-3 days in the refrigerated and the taste becomes better and better with time coz the balls continuously absorb the spices.Below it is the recipe:

What I need:


  • For the balls (Recipe makes 13-15 balls depending on size)
  • 2 cups yellow moong lentils
  • 2 tbsp fresh ginger, chopped into chunks
  • 2-3 green chillies
  • a generous pinch of asafoetida [hing]
  • 1 tsp turmeric powder
  • 1 tsp dry fenugreek leaves [kasuri methi]
  • 1 tsp salt
  • 2 tbsp oil
  • For the curry:
  • 1/2 cup finely chopped onions
  • 1 cup finely chopped Roma tomatoes
  • 1 bay leaf
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder [adjust to taste]
  • 2 tsp dry coriander powder
  • 1 tsp garam masala powder
  • 1 tsp dry fenugreek leaves [kasuri methi]
  • 2 tsp dry mango powder [amchoor]
  • 3 tbsp oil
  • Salt to taste
  • Santa Claus at Jean Phillipe Patisserie @Bellagio
  • How I did it:
  • Wash the yellow moong lentils thoroughly under running water.
  • Soak the lentils in 5 cups of water overnight or for at least 4 hours.
  • Once soaked, drain and discard all the water from the lentils and transfer it to a blender.
  • To the lentils add the chopped ginger, dry fenugreek leaves, turmeric , salt and chillies and blend with as little water as possible to a paste.The paste should neither be too coarse or too fine.
  • Take a wide mouthed vessel or a pan and heat 2 tbsp oil in it.Once heated, transfer the ground lentils to the pan.
  • Start stirring the lentil paste on a low heat.You have to continue untill the lentil paste starts to thicken and starts coming together in a soft dough.About 15-20 minutes. Taste the lentils to ensure that the rawness is gone.The most important part to monitor is the heat..if the heat is very high, the dough will form quickly but the lentils will be raw and since we are not deep frying the balls,this is the only step where lentils are actually cooked.
Read the whole recipe on Sinfully Spicy