Muhbehdhi ( dhal and tuna fritters)

I used to think muhbehdhi and kavaabu were the same thing, until I decided to check it out from the local cookbooks I have. It turns out it is a mix between kavaabu and mugu kavaabu. Unlike mugu kavaabu, muhbehdhi uses soaked dhal where as in mugu kavaabu the dhal is cooked before it is used. And muhbehdhi also uses rihaakuru in the mixture. 

To those who are wondering what on earth I am talking about, kavaabu is a tuna fish fritter that is eaten for tea time. Another easier version is known as mugu kavaabu ( I say easier because you don't need coconut in this one and for me it is easier to make especially when living abroad). This muhbehdhi is similar, has been around for ages, and uses soaked dhal, soaked rice, and tuna along with a dollop of rihaakuru ( tuna paste). It did take me a while to adjust the recipe to serve a small family but hopefully, the flavors are all balanced. 

Yield: 4

Author: Nammi

Muhbehdhi ( dhal and tuna fritters)

Ingredients

• ¾ cups basmati rice ( Use the rice cooker measuring cup)
• ¼ cups yellow dal
• 1 cup grated coconut
• 1 small fillet of smoked tuna , about 1 cup when thinly sliced, or use canned tuna of the same amount
• 1 medium onion, thinly sliced
• 10-12 curry leaves, thinly sliced
• ½ to 1 scotch bonnet pepper, thinly sliced
• 1-2 tbsp rihaakuru ( local fish paste)
• 1 ½ limes ( juice)
• 1 ½ “ ginger, grated
• 2 tbsp plain flour
• ½ tsp turmeric
• ¼ tsp ground black pepper
• Salt to taste

Instructions

1. Soak the dal and the rice in water for several hours or even overnight.
2. Drain the water and wash several times in running water and then drain off water. Place in a food processor or grinder and grind to a coarse mixture with a table spoon of water. Remove to a bowl.
3. Place the onions, ginger, scotch bonnet peppers, curry leaves, fish into a grinder or food processor and pulse a few times to mix and chop everything up. Finally, add the coconut and pulse twice just to mix it in.
4. Remove this into the bowl containing the dal and rice mixture. Add lime juice, turmeric, pepper and mix well with a spoon. Add rihaakuru ( 1 tbsp first) and mix well. Then add salt. I would say about 1 level teaspoon or less is fine. But it depends on taste preference, taste or smell if fasting, and add the second helping of rihaakuru. It should not taste of too much rihaakuru just a hint of it is enough. Finally, add the flour and you should have a nice thick mixture which you can scoop into a spoon.
5. I like to make quenelles and drop these into hot oil for deep frying. It takes a few tries to master but it saves you the time of shaping them into oblong shapes.you can still shape them with your hands the traditional way.
6. So heat the oil for deep frying ( use fresh oil not old oil) take two teaspoons, using once teaspoon scoop a some of the mixture and shape between the two spoons and drop it carefully into the oil. Click here to check how to shape using a spoon.
7. Deep fry over medium flame, in batches and drain on a colander. Make sure the oil is hot, if you stick a wooden skewer in the end should start to have lots of bubbles appearing. Lower heat to medium, and drop a few muhbehdhi in to deep fry. Dont over crowd and Use fresh oil!
8. Enjoy these hot or warm with some tea.

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