Deep-fried mung dal dumplings in creamy karhi (Mangorhi karhi) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 331) by Yamuna Devi

  • coriander leaves
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, buttermilk for plain yogurt, ground cayenne pepper for paprika, maple sugar for raw sugar, and parsley for coriander leaves. Split moong dal must soak in water 4 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, buttermilk for plain yogurt, ground cayenne pepper for paprika, maple sugar for raw sugar, and parsley for coriander leaves. Split moong dal must soak in water 4 hours.

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