MOONG (DHULI) DAL SAMOSA
MOONG (DHULI) DAL SAMOSA
OR
SPLIT GREEN LENTIL PASTRY
A. INGREDIENTS FOR THE SAMOSA (PASTRY)
1. Maida (All purpose flour) 1 cup
2. Ajwain (Carom seeds) ¼ tsp
3. Ghee (Oil) 2 tbsp
4. Salt ¼ tsp or according to taste
5. Water for kneading the dough
B. INGREDIENTS FOR THE FILLING
1. Dhuli Moong dal (Split green lentil) 1 cup soaked in water
for 2-3 hrs & ground coarsely in a processor/grinder.
2. Jeera (Cumin seeds) ¼ tsp
3. Hing (Asafoetida) one pinch
4. Saunf (Fennel seeds) powder ¼ tsp
5. Lal mirch (Red chilli) powder ¼ tsp
6. Garam Masala powder ¼ tsp
7. Green chilli paste ½ tsp
8. Ginger paste ¼ tsp
9. Salt 1 tsp or according to taste
10. Cashew nuts (roughly chopped) 2 tbp
and Raisins (optional)
11. Oil 1 tbsp
C. METHOD FOR THE DOUGH
D. METHOD FOR THE FILLING
E. METHOD FOR SAMOSA (PASTRY)
OR
SPLIT GREEN LENTIL PASTRY
1. Maida (All purpose flour) 1 cup
2. Ajwain (Carom seeds) ¼ tsp
3. Ghee (Oil) 2 tbsp
4. Salt ¼ tsp or according to taste
5. Water for kneading the dough
B. INGREDIENTS FOR THE FILLING
1. Dhuli Moong dal (Split green lentil) 1 cup soaked in water
for 2-3 hrs & ground coarsely in a processor/grinder.
2. Jeera (Cumin seeds) ¼ tsp
3. Hing (Asafoetida) one pinch
4. Saunf (Fennel seeds) powder ¼ tsp
5. Lal mirch (Red chilli) powder ¼ tsp
6. Garam Masala powder ¼ tsp
7. Green chilli paste ½ tsp
8. Ginger paste ¼ tsp
9. Salt 1 tsp or according to taste
10. Cashew nuts (roughly chopped) 2 tbp
and Raisins (optional)
11. Oil 1 tbsp
C. METHOD FOR THE DOUGH
Mix in all purpose flour, salt, carom seeds and oil. Rub it properly & knead it into a stiff dough with water. Cover & keep aside for ½ an hour.
Heat 1 tbsp oil in a wok. Put a pinch of asafoetida followed by cumin seeds. Once the cumin seeds splutter add fennel seeds powder, green chilli paste and ginger paste. Stir fry for a moment and then add the coarsely ground lentil (moong dal) and stir fry for some time. Then put red chilli powder garam masala powder, salt, cashew nuts and raisins. Continue stirring till the mixture is brown in colour indicating that the moong dal is cooked . Keep aside till the filling cools down.
E. METHOD FOR SAMOSA (PASTRY)
Divide the dough into small sized balls. Roll out thin round shaped chapattis. Cut into 2 equal pieces and prepare cones from each half. Fill each cone with a spoonful of the filling and fold the edges using water. Heat enough oil in a wok and deep fry the samosas. Serve hot.
PS: Enjoy this snack with pudina and dhania chatni for added flavour.
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