Vegan MoFo seems to be going too fast and too slow, all at the same time. I know that sounds nutty, but as everyone knows, MoFo is all about turning people into kooks (cook/kook get it?). hehehe There's no other event which can be SO MUCH fun for me and at the same time drive me up the wall!!Two weeks down, two more to go. Yeah baby!
With or without yooouuuuu,
With or wiiiTHOUt you oh oh,
I can't liiiivee,
With ooor withouuuut youuuu,
Oh Vegan MohhhFohhh
While you curse me and say, "now I'm going to have that song stuck in my head all day!", let me pacify you with today's yummy appetizer recipe. :D
Kandu Undes (translation: Pigeon Pea Balls) are South Indian, lentil based, steamed dumplings made mainly in Karnataka during Ganesha Chaturthi. Traditionally they don't contain veggies but I like adding some in mine. When these are made on the day of the festival, onions are not added since onions are considered non-spiritual and cannot be used in foods which are prepared as offerings to Ganesha (or any other Hindu Gods/Goddesses). So I like making them on other days because they taste much yummier with onions in them. :)
Kandu Unde aka Kandunde
1 C Toor Dal (split pigeon peas)
1 C Channa Dal (split chickpeas)
1/2 C Moong Dal (split mung beans)
1/4 C Urad Dal (split black gram)
10-12 Spicy Green Chillies
1 inch Fresh Ginger
1/4 tsp Asafoetida
3 Onions - finely chopped
1 Carrot - finely chopped
5-7 Green Beans - finely chopped
2 T Cilantro - finely chopped
1 T Curry Leaves - finely chopped
In a small bowl soak Urad Dal for 5-6 hours.
In a larger bowl soak Toor Dal, Channa Dal and Moong Dal together for 5-6 hours.
Drain all the dals well.
Grind the urad dal along with the green chillies, ginger, asafoetida and salt into a thick, smooth paste.
Add the other dals and grind to a coarse mixture without adding any water (it shouldn't become smooth).
Mix the chopped veggies and herbs and form a sticky yet shape-able dough.
Heat water in a steamer.
Grease the steamer tray(s) lightly with oil.
Form 1 inch balls of the dough and place them in the tray(s), about 1/2 inch apart.
Steam for 5 minutes.
Let them sit in the steamer for 2-3 more minutes.
Place the steamed balls in a bowl and drizzle with peanut yogurt.
Or, they can also be soaked in any vegan yogurt that has been spiced with chilli powder, salt and asafoetida for a few hours, chilled and served.