I found this unusual & interesting recipe in my current month Kalnirnay calendar. I was looking for ways to use up a batch of sprouted mung beans and decided to give it a try.
Here's how I made these dumplings:
For the mung bean filling -
1/2 cup sprouted, boiled mung beans
1 inch piece of ginger
big handful of cilantro
1 green chilli pepper (increase for more heat, deseed & derib for less heat)
Seasonings to taste - salt, coriander pwd, cumin pwd, pinch of turmeric pwd, little jaggery
1 tsp oil
To make the filling, grind the ginger, cilantro and chilli pepper with 1 tbsp water.
Heat the oil, fry the ground mix for 2 mins, add the mung beans. Add a little water, cover and cook 10 mins. Then add the seasonings, mix well, cook some more till the water is absorbed.
Mash part of the mung beans mix with the back of a spoon.
Allow to cool.
To make the dumplings -
Heat 1 cup water along with pinch of cumin seeds, salt to taste and 1/2 tsp oil. When it boils, add 3/4 cup rice flour. Stir quickly to mix well. Cover and let steam on medium low heat for 10 mins, stirring occassionally. Take off heat and cool to room temperature. Wet hands and knead well for 5 - 7 mins.
|Cooked Rice flour mix and mung beans stuffing|
Take a lemon sized ball of the rice flour mix. Flatten on a wet plastic ziplock bag. Fill 1 - 2 tsp of the mung beans mix. Shape the dumplings as desired. As you can see in the picture below, I made a few "modak" shaped and "karanji" shaped ones.
|Ready to be steamed|
These Mung Bean Dumplings go to the MLLA 34 event being hosted by Desi Soccer Mom.
MLLA is the brainchild of Susan, The Well Seasoned Cook.