Moong daal tikki made in kashmiri style, served with chai or kashmiri kehwa.
1. Soak split green gram in water overnight. Drain off the water in the morning but don't remove the skin. Dry daal completely with the help of a tissue paper. Crush it in a mortar(don't crush it too much, just 7-8 times with the help of a pestle). You should be able to see more than 60 percent uncrushed grains. Heat oil in a pan on medium to high heat.
2. Take dried moong daal in a plate and put red chilli powder, ginger powder, cumin seeds, rice flour and salt over daal. Mix very well and turn the heat on medium. Make small tikkis out of the mixture.
3. Put the tikkis in oil and keep the heat as it is. Flip the tikkis once one side turns brown. Mong Ver are ready to eat.