Mung dal balls in herbed yogurt (Moong dahi badi) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 542) by Yamuna Devi

  • coriander leaves
  • plain yogurt
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, dill for coriander leaves, and freshly ground black pepper for paprika. Dal must soak in water 5-6 hours.

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Accompaniments: Spinach rice with panir cheese (Palak panir pulau)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, dill for coriander leaves, and freshly ground black pepper for paprika. Dal must soak in water 5-6 hours.

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