Fast Guide to Homemade Yummy Dry Moong Dal Samosa

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We hope you got insight from reading it, now let's go back to dry moong dal samosa recipe. You can cook dry moong dal samosa using 20 ingredients and 14 steps. Here is how you do that.

To cook an unforgettable Dry Moong Dal Samosa, here are the components required:

1. Take of Ingredients.
2. You need of For the dough.
3. Take 2 cup of Refined flour.
4. Take 1/4 teaspoon of Carom seeds.
5. Get 3 tablespoons of Ghee.
6. You need 1/4 teaspoon of salt.
7. Provide of For the filling.
8. Provide 3/4 cups of moong dal yellow.
9. You need 1 teaspoon of Coriander Seeds whole.
10. Provide 1 teaspoon of fennel seeds.
11. Get 1/4 cups of raisins chopped.
12. Prepare 1/4 cups of cashew chopped.
13. You need 1/4 tsp of turmeric.
14. Prepare 1 teaspoon of sugar.
15. You need 1/4 teaspoon of dry citric acid.
16. Use 1 tsp of red chilli powder.
17. Get 1/2 tsp of garam masala.
18. You need 1 tsp of chaat masala.
19. Provide 1/2 teaspoon of salt.
20. Provide 2 cups of Oil – for frying.

After preparing the components, now you are ready to prepare your tasty Dry Moong Dal Samosa by following the instructions below:

1. Sieve together refined flour and salt, add two tablespoons of ghee and mix well so that the flour becomes crumbly..
2. Add sufficient water, little at a time and knead into a firm tight dough. Cover with a damp cloth for 20 minutes.
3. Soak moong dal for 2 hours, add soaked moong Dal to a slightly salted boiling water and cook it for 10 Minutes on medium heat..
4. Drain in a colander, then spread it on a clean kitchen towel and let it dry for 30 minutes..
5. Once the moong dal has cooled down and almost dry, put in a blender. Pulse a couple of times to make a coarse mixture.
6. Heat 2 tablespoons oil in a frying pan add crushed coriander seeds, asafoetida and fennel seeds, let them splutter..
7. Add raisins,cashew,turmeric powder,red chilli powder,garam masala, citric acid and sugar and cook for 2 minutes till everything is mixed properly..
8. Add the coarse dal mixture to the pan and fry on low heat till all the water is evaporated from the dal and the mixture is dry and aromatic.
9. Add chat masala to the mixture and mix well..
10. Divide the dough into equal sized balls. Roll it with a rolling pin keeping the thickness neither thin nor thick..
11. Cut with knife in the centre and make two semi circles..
12. Fold in such a way to make a cone, fill 2 teaspoon of filling and Shape the samosa, seal the edges carefully with the help of water so that the stuffing doesn't come out during frying..
13. Heat oil in a deep and wide pan on medium heat, slide in the shaped samosas one by one and fry in batches of 5 to 6.
14. Fry Samosas in low- medium heat till it looks light golden brown in colour. Drain on an absorbent paper and serve hot with green chutney and tamarind chutney..

Moong dal samosas are a very famous snack item of the northern India. Unlike the normal samosas, these can be kept for days and they won't go bad for days. These are comparatively very small in size and is filled with almost a powdery mixture made from moong dal and various spices. Samosas, the name is more than enough to tickle our taste buds. This moong dal payasam goes by several different names.

Recipe : Dry Moong Dal Samosa

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