Moong Dal Puri

                                                                         

Sharing an amazingly simple and delicious recipe today that I really like and would love others to try out too. Now it is up to you whether you want to  enjoy it alone or share with friends!! Effort required is minimal and it is guaranteed to please. Trust me on this and check it out.....soon!

While most recipes of Moong Dal Puri have lentils stuffing, this recipe is a little different. In this recipe soaked and ground lentils are mixed with whole wheat flour and spices to make up a dough. Rounds are then rolled out and fried to make these wonderful puffed up and crisp puris. They make a great snack or can be served as part of a meal.

Ingredients:

1/2 cup  dhuli moong dal( split and husked green gram lentils)
1 cup wheat flour
1/2 tea spoon red chilly powder
1 tea spoon roasted cumin powder
Salt to taste
2 table spoon oil + to fry
1/4 tea spoon black pepper powder
Pinch of asafoetida

Method:   Wash moong dal well and soak in lukewarm water for couple of hours. Drain and grind to a paste.  Transfer the  moong dal paste to a mixing bowl. Add red chilly powder, salt, black pepper powder, cumin powder, asafoetida, oil and wheat flour. Knead into a firm dough. There is no need to add water to knead as the moisture from the moong dal  paste will be sufficient. Add more, or less, wheat flour, if required, to make a firm dough. Cover and keep aside for 10 to 15 minutes.

After resting dough, knead lightly again to make it pliable. Now pinch off lemon sized balls. Using a rolling pin, roll out  a small, not too thin, round. The size of the round should be about 3 inch diameter. Roll out a few rounds and keep aside on a plate, ready to be fried. Heat oil in a karahi or a heavy bottom pan. Gently drop a rolled out round into the oil when it is medium hot. Allow it to puff up on one side before flipping it to the other side. Remove when crisp and golden on both sides. Do not overcrowd the pan, putting in just one or two at a time.

If you like you can add finely chopped green chilly and ginger to the dough or grind along with the dal.