Green Moong Pakora Curry - PBDAVE - Gujarati Style

2 tsp Cumin seed
1 tsp Fennel seed
0.25 tsp Pepper, black
5 tbsp Olive Oil
8 clove Garlic
3 tsp Ginger Root
1 small Onions, raw
1.50 cup (8 fl oz) Water, tap
2 cup Mung Beans
1 serving coriander powder
1 tbsp cumin powder
1 serving Curry Leaves (4/6 Leaves)
0.15 tsp Spice:Asafoetida/Hing
1 tsp chilli powder
1 tsp Garam Masala Indian Spice Mix
2.50 tsp salt, table
50 gram(s) peeled plum tomotoes (4oog tin)
0.25 gram fenugreek leaves raw (VinayJay)
0.25 gram fenugreek leaves raw (VinayJay)
25 gram fenugreek leaves raw (VinayJay)
0.25 tsp Spices, Turmeric
1 tsp Spices, Turmeric
15 gram(s) Indian Green Chillies

32 pakora's - 4 @ for 8 serving

Soak whole Mung for 6 to 8 hours or overnight, sprout if time permits. Strain all the water and let them be dry to grind into coarse paste with 4 garlic cloves, and / 1" ginger piece with little coriander.
Steam pakora in steamer in a wet cloth so it can stay in the shape you make it. steam it on a medium flame for 5 to 7 minutes, OR
You can use Appam maker to make pakoras with a touch of oil.
In a pan heat 3 to 4 tbsp oil, add cumin seeds, 1/2 tsp. fennel seed, asafoetida 1 pinch. 4 to 5 curry leaves, add 1 big onion smooth paste, cook it well add paste of 3 to 4 garlic, 1" ginger, 2 green chilles . 1 1/2 dhaniya jeera powder, 1 tsp. kashmiri mirch for good color. cook onion gravy well covered for 3 to 4 minutes till it leaves oil it should not taste raw. add paste of 2 tomato and turmeric, also have to cook tomato paste well so cook it covered for 2 to 3 minutes till does not taste raw taste. when it is almost dry add salt to taste. than add 1 1/2 cup water, add it little by little not too much for gravy has to be on the thicker side than add kasuri methi 1 tbsp. add steamed mung vadi. let it cook covered for 5 minutes. garnish with coriander and serve....

Serving Size: 32 pakora's with curry