#shorts Traditional Maharashtrian Sandge (Vade, Sun-Dried Lentil Drops)

By Ministry of Curry

Ingredients

Instructions

1. Rinse the moong dal and chana dal well, then soak them together overnight in plenty of water.
2. Drain the lentils completely.
3. Put the green chilies and garlic in a food processor. Add half of the drained lentils and blend to a smooth batter, scraping the sides 2 to 3 times. Rub a little batter between your fingers; it should feel smooth with no grittiness.
4. Transfer that batter to a bowl. Blend the remaining lentils the same way and add them to the same bowl.
5. Add the turmeric, red chili powder, salt and cilantro to the batter and mix well.
6. Lightly oil 2 large baking sheets. Drop small portions of batter onto the trays using wet fingers, keeping the drops close together so they fit on both trays.
7. Dry the trays in direct sun for 8 to 10 hours. Running a fan nearby helps keep flies away.
8. Peel the dried sandge off the trays and separate any that stuck together. Fully dried sandge rattles when moved on the tray.
9. Optionally, dry the sandge in the sun for a second day.
10. Store the fully dried sandge in an airtight container; they keep up to 6 months in the pantry.

Summarized from Ministry of Curry's video. Watch it for the details.

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