Serves: 4
Total Calories: 260

2 teaspoons dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
16 to 20 Mung Bean Croquettes (1 recipe)
3 to 4 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
3 cups water for soaking the croquettes
1 fresh green chili pepper, such as serrano, minced with seeds
2 tablespoons finely chopped fresh cilantro, with soft stems

1. Prepare the cumin seeds and the croquettes. Then place the yogurt in a large serving bowl, mix in the salt, black pepper, and 1 teaspoon cumin seeds, and refrigerate until needed.

2. An hour before serving, put the water in a large saucepan, bring to a boil, then remove from the heat and soak the croquettes until they absorb the water and become soft, 2 to 3 minutes. Press lightly to see if the center is soft if not, add more water (if necessary) and bring to a boil again over high heat. When the croquettes are soft, remove them from water let cool. When cool enough to handle, press each croquette between the palms of your hands to squeeze out all the excess water.

3. Add the croquettes to the yogurt and mix gently until all croquettes are well-coated with the yogurt. Garnish with the remaining 1 teaspoon cumin, green chili pepper, and cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 260
Calories from Fat: 161

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