Originally Published: Mar 10, 2013
What is Mung Daal Bara (मुंग दालको बारा)?
Mung patties are light and spongy similar to pancakes. However, they need to be cooked under low flame for about 4-5 minutes each side to ensure proper cooking. Mung Patties (Bara) are best served hot and fresh. These patties are consumed as snacks in Kathmandu valley. They are very nutritious as they are packed with mung protein.
Here is my variation of this recipe.
- 3 cups Split Mung Dal
- 1 tbsp Fresh ground Ginger
- 1 tbsp Fresh ground Garlic
- 3-4 chopped green Chillies (or to your taste)
- 1/2 cup finely chopped green cilantro
- 1 tsp Cumin Powder
- 1 Pinch Asafedita (Hing)
- Salt (to your taste)
- 2-4 tbsp cup Oil
In a large bowl, wash and soak the mung daal overnight. Grind the daal in a blender using very little water to make smooth thick batter. Add all the other ingredients into the batter (except the oil) and mix well.
Heat a griddle or non stick pan (with thick bottom). Add 1 tbsp of oil. Pour 1 large spoonfull batter into the skillet and gently spread out the batter to make a circle. Cook for about 5 minutes in medium heat. Once the edges become golden color, drizzle little oil on the top and flip the bara (patty) to the otherside. Cook on medium heat until both sides are golden brown. Bara is ready to be served.
If you are a meat lover, you can add ground meat of your choice into the batter to enhance the flavor.
Mung Bara is well served with Marinated Potato (आलु साँधेको)
I love Mung Bara is well served with Marinated Potato (आलु साँधेको)! Nothing like that recipe combination!Tweet