After the festive indulgence, why not dive into something light yet totally satisfying? ๐๐ญ๐ฎ๐๐๐๐ ๐๐ข๐ง๐๐๐ฌ are here to rescue your taste buds!
Each bite offers a comforting warmth and gentle spice, giving you that home-cooked love we all crave after a season of treats. These tender stuffed tindas are more than just a mealโtheyโre a reset, bringing wholesome comfort with every bite.
Give your palate the love it deserves with this simple yet flavourful treatโlight, flavourful, and just the right amount of spice!
| Course | Main |
| Servings | 2 โ 3 persons |
| Preparation Time | 10 minutes |
| Cook time | 25 โ 30 minutes |
Ingredients for the Stuffed Tindas
|
|
| ยฝ cup | Yellow moong dal |
| 8 โ 10 | Tindas |
| 2 tbsp | Ghee |
| 1 tbsp | Jeera |
| A pinch | Hing |
| 2 Nos | Green chilies, finely chopped |
| 1 tbsp | Adrak (ginger), minced. |
| Salt to taste | |
| 1 tbsp | Mustard seeds |
| ยฝ tsp | Turmeric powder |
| Curry leaves | |
| 1 No. | Lemon juice |
| Coriander leaves, finely chopped for garnish | |
Instructions for the Stuffed Tindas |
|
| 1 | Wash and soak the moong dal for 1 โ 2 hours. Drain and keep aside. |
| 2 |
Heat 1 tbsp of ghee in a pan. Sautรฉ the hing, jeera, green chilies, ginger and turmeric. Add in the soaked moong dal. Season with salt. Add in a little water and cover and cook the dal until its done. (Do not make it mushy). Add in half of the lemon juice and keep aside. |
| 3 |
Peel the tindas and scoop out the tindas. Boil the scooped tindas and keep aside to cool. |
| 4 | Now, add the yellow dal mixture, 1 tbsp, in each scooped tinda. |
| 5 | Now, take remaining 1 tbsp ghee in a pan. Sautรฉ the mustard seeds and curry leaves. Put the tindas in the pan. Drizzle a little water. Cover and cook until soft. Once done, garnish with fresh coriander leaves, season with salt and lemon juice and serve. |
