Moong Dal Samosa

Published On March 22, 2024
In Article
By Guest Author
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Prep Time
125 minutes
Cook Time
25 minutes
Difficulty Level
Expert

Ingredients

FOR PREPARING MOONG DAL STUFFING :
Yellow Lentils / Moong Dal - 1 Cup
Water - As required
Clarified Butter / Ghee - As required
Asafoetida / Hing - A pinch
Cumin Seeds / Jeera - 1/4 tsp
Salt - As per taste
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Coriander Powder / Dhaniya Powder - 1 tsp
All Spice Mix Powder / Garam Masala - 1/2 tsp
Dry Mango Powder / Amchur - 1/2 tsp
Roasted Cumin Seeds Powder / Jeera Powder - 1 tsp
Black Pepper Powder / Kali Mirch Powder - 1/2 tsp
Cashews / Kaju - 6 to 7 Finely chopped
FOR PREPARING DOUGH :
All Purpose Flour / Maida - 1 Cup
Salt - As per taste
Carom Seeds / Ajwain - 1/2 tsp
Water - As required
Oil - As required + For frying
FOR PREPARING SLURRY :
All Purpose Flour / Maida - 2 tsp
Water - As required
tsp = teaspoon

Instructions

FOR PREPARING MOONG DAL STUFFING :
Wash and soak moong dal for 60 to 90 minutes. Then drain the water.
Heat 2 tsp of ghee in a pressure cooker. Add asafoetida, cumin seeds, soaked moong dal, salt, 1/2 tsp of red chilli powder, and a little water. Mix well.
Cover the pressure cooker with its lid. Let it cook for one whistle on a medium flame. Then let it cool down completely.
Then Take it out in a bowl and let it cool down completely. Then transfer it to a grinding jar. Grind it for a few seconds to prepare its paste.
Now heat 2 tsp of ghee in a pan. Add the prepared moong dal mixture. Mix well on low flame.
Then add 1/2 tsp of red chilli powder, roasted cumin seeds powder, all spice mix powder, dry mango powder, coriander powder, salt, and black pepper powder. Mix well.
Roast it on low flame for 15 to 16 minutes till the moisture evaporates and becomes golden brown. Keep stirring continuously.
Once done, turn off the flame and add cashews. Mix well.
FOR PREPARING DOUGH :
Take maida in a mixing bowl. Add salt, carom seeds, and oil. Mix well. Check the moyan by binding the flour. If it binds, the moyan is perfect, else, add more oil.
Then add water gradually to prepare a tight consistency dough. Cover it with a wet cloth. Keep it aside and let it rest for 60 to 90 minutes.
FOR PREPARING SLURRY :
Take maida in a bowl. Add a little water to prepare lumps-free slurry. Keep it aside.
FOR PREPARING MOONG DAL SAMOSA :
Take a small ball sized part of the dough and make a peda. Roll it to make small sized poori and cut it from the middle to form 2 semi-circular shapes.
Now, take one semi circular part, apply the prepared slurry on the edges and fold it to form a cone shape. Press and seal the edges. Fill the prepared moong dal stuffing in the cone.
Press the stuffing gently and seal the top edge by applying slurry and folding a pleat in between, press slightly. Likewise prepare all the samosas.
Heat oil for frying on medium flame. Now put the samosa carefully in the oil and fry them on a medium to low flame for 2 to 3 minutes. Flip it using a slotted spoon.
Deep fry them until they become golden brown from both sides. Once done. Take them out to a serving plate.
'Moong Dal Samosa' is ready to be served with chutney.