Kanji Ke Bade (Mung Bean Fritters in Mustard Water)

Kanji ke bade

Kanji ke bade are mung lentil fritters soaked in fermented mustard water (kanji). Kanji is an integral part of northern Indian Punjabi and Rajasthani cuisines, where its health-promoting properties are much appreciated. Bade (fritters) are soaked in kanji for 2–4 days to develop deeper flavors for a delicious snack. This is a special dish for Diwali and Holi celebrations. Recipe Servings: Serves 4

Prep Time

1 minute
+ 7 hours resting

Cook Time

30 minutes

Total Time

7 hours 31 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

Kanji:

4 cups (1 l) water
2 tsp (10 ml) chili powder
2 tsp (10 ml) sea salt
5 tsp (25 ml) brown mustard seeds, freshly ground

Bade:

1 cup (200 g) moong dal (mung beans)
1 tsp (5 ml) coriander seeds, crushed
1 tsp (5 ml) fennel seeds, crushed
1 tsp (5 ml) chili powder
1/2 tsp (2.5 ml) sea salt
2 cups (480 ml) oil, for frying

Directions

Kanji:
Bring water to a boil. Cool to room temperature in a large bowl.
Add chili powder, salt, and mustard seeds.
Mix well, taste, and adjust seasonings for water to be salty.
Bade:
Rinse dal in several changes of water until it runs clear. Cover with water and soak for 6 hours. Drain for an hour.
Grind to a smooth paste in a blender or food processor.
Add seeds, chili powder, and salt. Mix well and form into small balls; flatten slightly.
Heat oil and fry dough balls until light gold on both sides. Drain and press each slightly to release oil.
Soak bade in kanji for 12–15 hours, covered and at room temperature, until mustard flavor subtly emerges and kanji has turned sour. Soak for 2–3 more hours if needed.