Masala Bhagar With Crunchy Moong Topping Recipe

About this recipe

Masala Bhagar with Crunchy Moong Topping is the perfect balance of health and flavor. This traditional Maharashtrian dish features barnyard millet (bhagar), a gluten-free grain known for its light texture and nutritional benefits. Cooked with aromatic spices like cumin, mustard seeds, and turmeric, the millet is infused with a rich depth of flavor. The dish is elevated with crispy moong dal fritters, adding a delightful crunch and a protein boost to the meal. With 715 calories, 28g of protein, and ample fiber, this lunch keeps you energized and satisfied. Coconut milk lends creaminess without dairy, while fresh coriander adds a burst of freshness. Whether you're craving comfort or aiming for a balanced meal, Masala Bhagar delivers on all fronts. Prepare it in under an hour for a wholesome midday treat that pairs beautifully with a refreshing drink.

Ingredients

• 50 g Masala Sambhar
• Pcs Bhagar 500
• 500G Moong Dal Chhilka
• 200 ml Mustard Oil
• 100 g Orika Big Mustard Seeds
• 100 g Popular Essentials Jeera (Cumin Seeds)
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• 250 ml Real Thai Unsweetened Coconut Milk
• - Rock Salt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the barnyard millet thoroughly under running water and soak it for 15 minutes.
2. 2. Wash the split yellow moong dal and soak it separately for 15 minutes.
3. 3. Heat 2 tablespoons of oil in a pan and add mustard seeds and cumin seeds; let them splutter.
4. 4. Add finely chopped ginger, green chilies, and turmeric powder to the pan and sauté for 1 minute.
5. 5. Drain the millet and add it to the pan, stirring to coat it well with the spices.
6. 6. Pour in the coconut milk and water, season with rock salt, and bring to a gentle boil.
7. 7. Lower the heat, cover, and let the millet cook for 15 minutes until soft and fluffy.
8. 8. While the millet cooks, drain the moong dal and grind it coarsely with a pinch of rock salt and green chilies to form a thick batter.
9. 9. Heat oil in a deep frying pan and drop small portions of the moong dal batter to fry crispy fritters.
10. 10. Remove the fritters once golden and drain them on paper towels to remove excess oil.
11. 11. Garnish the cooked millet with freshly chopped coriander leaves and mix gently.
12. 12. Serve the masala bhagar topped with crunchy moong fritters for a delightful texture contrast.