Recipe: Enjoy hot ‘Moong Dal Samosa’ in monsoon, know the method


Flour – 2 cups
Washed moong dal – 1/2 cup
Green chili – 2 finely chopped
Ginger – 1/2 inch piece finely chopped
Oil or ghee – 2 tbsp
Coriander powder – 1 tsp
Roasted cumin powder – 1/2 tsp
Red chili powder – 1/2 tsp
Fennel – 1/2 tsp coarsely ground
Dry mango powder – 1 tsp
Sugar – 1/2 tsp
a pinch of asafoetida

1. To make lentil samosas, first wash the moong dal and soak it for 2-3 hours.

2. When the dal swells, wash it and remove the water and add ginger and green chillies along with the dal and grind it coarsely in a mixie.

3. Now put some oil in the pan and mix it by adding ground lentils, asafoetida, salt and all the spices.

4. Now roast the dal on slow flame till it becomes dry. Fry the dal while stirring, else it will start burning from below.

5. Now keep the roasted dal to cool down.

6. To make samosas, after sifting the flour, add some soda and salt and knead the dough.

7. You also have to add Moyan i.e. about 4-5 spoons of oil in the flour.

8. You have to knead hard dough for samosas. Cover the dough with a wet cloth and keep it for half an hour.

9. Now mash the flour a little and then make a dough and roll it like roti.

10. Now cut the roti from the middle and fold one part into a triangle.

11. Put a spoonful of stuffing in the cone made of refined flour and close the samosa by applying water on the edges.

12. You have to make and prepare all the samosas like this.

13. Now heat oil in a pan and fry the samosas on medium flame till they turn golden.

14. Fry all the samosas. Now serve them hot with green chutney and red chutney.

15. If there is no time to make chutney, you can also eat them as sauce.

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