Moong Dal Muffins

• 2 tbsp oil
• 2 tsp mustard seeds
• 2 tsp sesame seeds
• 4-5 curry leaves
• 1/4 tsp asafoetida powder
• 2 tbsp water
• scraped coconut for garnishing
• coriander leaves for garnishing

Instructions

1. Soak split green gram for 3-4 hours. Wash it, retaining the peels.
2. Add green peas, green chillies, coriander and grind it in a mixer to form a coarse mixture.
3. Add sugar, lemon juice, asafoetida powder, soda and salt to the mixture. Mix well.
4. Grease the muffin moulds with oil. Fill them half with the above mixture and top each with 2-3 pieces of sweet corn.
5. Boil the moulds for 10 minutes and then cool them. Remove them in a plate.
6. For seasoning, heat oil and add mustard, asafoetida powder, sesame seeds and curry leaves.
7. Add 2 tablespoon water.
8. Once it starts boiling, pour it over the muffins.
9. Garnish the muffins with scraped coconut and coriander leaves. Serve them with coriander chutney.

Recipe Notes

Recipe by Premarpit Bhavnaben M. Shah