Moong Dhal Bhajia from The Settler's Cookbook by Yasmin Alibhai-Brown
Rinse through, then cover lentils and beans with water reaching to about an inch over the grains. Soak for twelve hours until swollen. Combine all the ingredients except the semolina and the oil an...
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Ingredients
- 2 cups moong dhal
- 3 spring onions
- Salt
- ¾ cup black-eyed beans
- 1 bunch fresh coriander
- ¼ tsp baking soda
- Semolina (optional)
- 1 tsp crushed ginger
- 2 green chillies
- Sunflower oil for deep frying
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