No matter how many times you previously cook something, some days you still screw it up.
Some days, accidentally, you add a little extra salt or a little too much chili paste. Sometimes you spill a little out, or pour a little extra in. Once in a while you throw it away, a few times - you can fix.
|pakoda batter became too runny - what to do?|
I ended up grinding the moong dal into a fine paste instead of coarse paste adding more water than required. But I still went on adding other ingredients of moong dal pakoda - onion, green chilies, etc - thinking I would fix it along the way.
|english: split green mung bean - hindi: chilkewali moong dal|
This time, for the better. The light bulb in my head switched on. And I added a little besan (chickpea flour) and some more water to the batter, tasted and adjusted the salt and spice.
|moong dal pakoda batter converted into moong dal chilla|
|spread batter on flat pan, cook moong dal chilla on both sides|
With some green chutney, a little yogurt, and a smile.
|Moong Dal Cheela | Split Green Mung Bean Crepes | Mung Dal Chilla|
Your turn: Tell me one dish you (almost?) screwed up and how (if?) you fixed it.
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