Mung Bean Fritters with a Tamarind-Jaggery Sauce from 660 Curries by Raghavan Iyer

Name: Mung Bean Fritters with a Tamarind-Jaggery Sauce from 660 Curries by Raghavan Iyer
Ingredients: 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick); 1½ teaspoons coarse kosher or sea salt; ¼ teaspoon ground turmeric; Canola oil for deep-frying; 1 teaspoon cumin seeds; 1 teaspoon tamarind paste or concentrate; ¼ cup chopped or crumbled jaggery or firmly packed dark brown sugar; 1 cup skin-on split green lentils (moong dal), picked over for stones and rinsed (see Tip); 10 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; ½ teaspoon coarse kosher or sea salt; 2 tablespoons Toasted Chickpea Flour

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Bite-size morsels of batter-fried vegetable or lentil dumplings are called bhujiyas. These addictive fritters are a cinch to make, and are especially useful to

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Ingredients

2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick)
1½ teaspoons coarse kosher or sea salt
¼ teaspoon ground turmeric
Canola oil for deep-frying
1 teaspoon cumin seeds
1 teaspoon tamarind paste or concentrate
¼ cup chopped or crumbled jaggery or firmly packed dark brown sugar
1 cup skin-on split green lentils (moong dal), picked over for stones and rinsed (see Tip)
10 fresh green Thai, cayenne, or serrano chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
½ teaspoon coarse kosher or sea salt
2 tablespoons Toasted Chickpea Flour