Pesarattu Kurma/Mung Beans Falafel in a Curry
This dish just happened out of an experiment. I wanted to try making crispy vegan nuggets/pakoras with mung beans and they turned out kickass. Did I tell you how many I ate while they were getting ready for the curry? Pesarattu Kurma/Mung Beans Falafel was just a great dish that I hope to keep making often at home.
Falafel or Nugget?
Falafel is generally made with chickpeas and nuggets are generally made with chicken and egg but what about mung beans? Who said one can’t make it with them? They are fortified with a whole lot of fibre from the beans and so filling that you would go to back content (provided you are having this for your dinner, haha!)
What is a Kurma?
Kurma or Korma is a type of curry which is made using nuts in North of India and with coconut in the South of India. There are loads and loads of kurmas that is possible with many vegetables. And this happens to be with mung beans here. If you are a fan of Pesarattu Dosa (you can get the recipe here – https://spicetrip.nl/pesarattu-mung-bean-dosa/) and have some batter left, this could be a great option. To make it healthier, go ahead and add some grated veggies if you like – beetroot, carrot, cabbage, bell peppers. I didn’t add it this time though.
I know it is an unusual combination, but atleast I liked the outcome and I know you would too, if you give this a try. And what’s not to like in it? It is protein rich and vegan!
For Pesarattu Balls/Falafel/Pakora
How to make Mung Bean Falafel/Pesarattu Balls/Vegan Nuggets
In a blender add all the ingredients and blend it to a semi smooth mixture. Add 1/4 cup of water and if it needs more water, add it incrementally. The mixture shouldn't be watery but water firm enough to be dropped to make balls.
If you want to deep fry it, you will need to add extra rice flour to the mixture and then using an ice cream scooper, drop it in boiling oil. But in this recipe, I used the poffertjes/ebelswever/appe/paniyaram pan to make these mung bean balls.
Add two drops of oil on a medium flame into each of the mould and then add the batter, let it cook for 4 mins on each side before turning it to the other side. This will ensure that the balls/falafel are crispy on all sides. You can eat this with a tahina sauce, ketchup or a green mint chutney as well. I have used this as the protein for my curry, below.
How to make the Pesarattu Kurma
In a blender, add the chopped onion, garlic, green chilli and cumin seeds. Blend it to a smooth paste.
In a heavy sauce pan, add oil and once it is warm enough, add the cardamom, clove and cinnamon into the pan. Fry it for 30 seconds before adding the paste made in the last step.
Cook the paste for 8-10 mins till it dries up on a medium flame, this makes the curry very flavourful. Add 1/2 cup of water and bring it to a boil. Now add the coconut milk and mix everything well. Cover the pan and let it simmer for another 10 mins.
Now remove the lid and add the mung bean falafels/pesarattu balls to the pan and cook for another 10 mins. Check for salt and add accordingly. If you like to have a more liquidy curry, you can add quarter cup of water to the pan. I like mine it just as is. I paired it with some steamed basmati rice. Serve it hot by garnishing it with coriander leaves. If you are making this dish to be consumed later, add the balls/falafels just before eating. (the balls will absorb all the gravy otherwise.)
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