METHIYEA
DANGAR
A CHRISTMAS SPECIAL
KONKANI HOT N’ SPICY
FENUGREEK LEAF NUGGETS
Ingredients:
1) Raw rice –
200 gm.
2) Tor dal
(split pigeon pea lentils) – 200 gm.
3) Fenugreek
leaves including tender parts of stem – 250 gm.
4) Tender
onion flower bud stems (leafless stalks of onions terminating in a bunch of
greenish white flower buds) – 50 gm.
5) Hot red
chili powder – 2½ teaspoons
6) Asafoetida
powder – ¼ teaspoon
7) Powdered
salt – 2 teaspoons
8) Coconut oil
or other cooking oil – to deep fry
To Make:
Soak the rice and the tor dal together in water for 1 hour.
Soak the fenugreek leaves in a solution of 2 litres of water with 30 ml. of
vinegar for 30 minutes. This will get rid of all sticky dirt from the leaves.
Wash well in 3 or 4 changes of water, massaging the leaves gently. Drain and
chop to very fine pieces. Wash and drain the onion flower stems and chop
likewise.
Wash and drain the rice and the dal and transfer to a food
processor. Without adding any water whatsoever, grind to paste (neither too
fine nor rough). Younger people with stronger teeth often like to have grainy
pieces of rice and dal to chew in the dangar,
but older people or people with weak teeth prefer to have a softer methiyea dangar. So you can choose how
fine you need to grind the mixture.
Transfer the ground mixture to a bowl. Tip in the chopped
fenugreek leaves, the onion flower bud, the chili powder, the powdered salt and
the asafoetida powder. Mix everything nicely with your hand (use a glove if you
have sensitive skin).
Set a wok on high heat. Pour in the cooking oil. As soon as
the oil is hot (about to smoke), make small lime sized balls of the mixture,
flatten them a bit between your palms and release gently into the hot oil. Take
care not to crowd the wok. Use a perforated stainless steel ladle to flip over
the dangars. As soon as they turn
golden brown and feel crispy when you press with the ladle, it is time to lift
out the dangars (While frying, if
the oil gets too hot or starts to smoke, remember to turn down the heat). Drain
off the excess oil. Drain off the excess oil and serve either hot or cold with cherupayar kanji or with porridge or with rice gruel or any other rice dish.
Enjoy!!!
Notes:
1)
The recipe
of methiyea dangar given here is quite hot, savory and spicy to suit the Konkani
taste when eaten as the side dish to gruel or porridge. If however, you wish to
enjoy dangar by itself or simply as a teatime snack, please use a lesser amount
of chili powder and salt to suit your taste.
2)
The unique
flavor and taste of methiyea dangar
has the power to activate your taste buds and to improve your appetite. This is
truly a must-be-tried recipe.
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