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

By Ministry of Curry

Ingredients

Instructions

1. Rinse the moong dal and chana dal, then soak them together overnight in plenty of water.
2. Drain the soaked lentils completely.
3. Put the green chilies and garlic in the food processor. Add half the drained lentils and blend to a smooth batter, stopping 2 to 3 times to scrape down the sides. Press a little batter between your fingers; it should feel smooth with no gritty lentil bits.
4. Transfer this batter to a bowl. Blend the remaining lentils the same way and add that batter 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. Wet your fingers, take small portions of batter and drop them onto the trays, keeping the drops close together so they fit on 2 trays.
7. Dry the trays in direct sun for 8 to 10 hours, with a fan nearby to keep flies away in summer.
8. Lift off the sandge and separate any pieces stuck together. Fully dried sandge rattles when mixed or dropped on the tray.
9. Optionally, sun-dry for a second day before storing.
10. Store the fully dried sandge in an airtight container; it keeps up to 6 months in the pantry.

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

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