MOONG DAL ROLLS

MOONG  DAL  ROLLS:
INGREDIENTS:                    (serves 6)

1  cup  moong dal ( split green gram )-soaked for
                                      1-1/2 to 2 hours
2  tbsp coriander leaves-chopped very finely
3-4  green chillies- chopped very finely
1/2  tsp  cumin seeds
1  tsp  salt
1/2  tsp red chilli powder
Filling:
150-200  g paneer (cottage cheese) -cut into
                               3-4" long thick fingers
2  tbsp oil
1/2  tsp  salt
1/2  tsp garam masala
1/2  tsp  tandoori masala
1/2  tsp  red chilli powder

1  capsicum-cut into half, deseeded and then cut

                                     into thin semi circles

1  onion-cut into half and then cut into thin semi circles

Juice of 1/2 lemon

2-3  tbsp  masala chilli tomato sauce

METHOD:

• Soak dal for 1-1/2 -2 hours only. Strain. Grind with 1 cup water to a smooth batter.  Add about 1/2 cup water to get a pouring consistency.
• Add salt and chilli powder. keep aside.
• Prepare the paneer fingers by heating 2 tbsp oil in a non-stick pan. Reduce heat.  Add 1/2 tsp salt, 1/2  tsp garam masala, 1/2  tsp tandoori masala and 1/2 tsp red chilli powder.
• Add paneer pieces and mix gently with the oil. Saute for 1-2 minutes. Remove paneer from pan.
• To the pan add the onion and capsicum strips. Mix well. Cook for 1-2 minutes. Sprinkle some lemon juice on them. Remove from pan and keep aside.
• To prepare the pancake, wipe the pan with a paper napkin (tissue) and keep on fire. Smear 1 tsp oil in the centre and heat the pan but do not make it too hot.
• Remove the pan off the fire and spread 1/4 cup batter to make a pancake of about 5" diameter.
• After a few seconds, pour some oil on the sides. Turn over when the under side is done. Cook the other side too. Turn again.
• Spread some sauce on the pancake. Sprinkle some onion and capsicum strips.
• Place the paneer piece at one end of the pancake. Roll it up. Keep the rolled pancake on the tawa for 2 minutes on low heat, pressing a little to heat the paneer inside. Serve hot.