The monsoons and the beautiful weather call for some spicy fried treats! I had some left over Daal and decided to use it to make these yummy Moong Daal Masala Pooris. They tasted like kachauris. The few that were left after dinner were happily cleaned up with tea this morning. Rains tend to bring out the gluttons in us!
I served them with home- made mango pickles- sweet and spicy, and Jeera Aloo, a quick potato stir fry.
Moong Daal Pooris
Cooked Daal (any)- 2 cups
Dhuli moong daal/ husked and split green gram lentils, soaked for 30 minutes- 3/4 cup
Salt- 1 tsp
Kashmiri Lal Mirch/red chilli powder- ½ tsp
Haldi/turmeric- ¼ tsp
Jeera powder/cumin powder- ½ tsp
Kasoori Methi/dried fenugreek leaves, crusahed- 1 tsp
Heeng/asafetida- ½ tsp
Saunf/fennel , ground coarse- 1 tsp
Sabut Dhaniya/ coriander seeds, ground coarse- 1 tsp
Wholewheat Flour- 2 cups
Milk- 2 Tbsp
Oil- to fry the pooris
Heat the 2 cups of cooked daal and add the soaked yellow dal to it. Add all the spices and the milk and cook for 5 minutes. Remove and cool.
Slowly add the flour and knead firm dough. Add as much flour as needed to get a firm dough.
Roll out the pooris. The pooris should be thicker than regular aata pooris.
Heat the oil and fry the pooris one at a time over medium heat. Do remember to keep the heat medium else the pooris will not puff up and the insides will remain raw.
Serve with pickle, Jeera aloo and curd.
They are pretty good by themselves too!
For Jeera Aloo
Potatoes,boiled and cubed- 4-5 medium sized
Ginger- 1 tsp ,grated fine
Green chilli- 1, chopped fine (or more if you like more heat)
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- 1 tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Chopped green coriander/hara dhania- 1 Tbsp
Oil- 2 Tbsp
Heat oil in a wok/kadhai and add the heeng and jeera. Add the ginger and green chilli and stir for half a minute.
Lower the heat to medium and add all the dry masalas (salt,red chilly powder, turmeric and coriander powder) except aamchoor. Add the potatoes.
Mix well so that the masalas coat the potatoes.
Take off the heat and add aamchoor and chopped coriander.
Serve with pooris, chapati or dal and rice.
27 thoughts on “Moong Dal Poori”
Love puris. Am terrified of deep frying though Looks so good ❤
Ahh..pooris can be nothing if not fried, unfortunately. These were nice and crunchy and tasted great today morning too.
G, can someone say no to poori:-) potato and poori yum yum yum
Thanks Vidya. Ever hit combo. Specially suited to the heavy rainy weather here 🙂 ❤
Can these be made with leftover chana dal?
Yeah sure. Any daal will work. Just add moong daal as the recipes says to get the kachauri waala taste. 🙂
Wow G , this is such a nice way to use leftover daal . Am soo going to make these pooris 🙂
Thanks Shails. These were great with morning chai too. 🙂
Garima,this looks like a great way to deal with left over Moond Dal n ofcourse a great way to start a new day!!
Thank you so much 🙂
So true..These were yummy on their own with the morning chai too. In fact , the hubby loved them more with tea the next morning 😉
Yum, these look so good!
Thank you so much Michelle ❤
Its been ages since I had some bedmi….wish I was back home! Crisp puris Garima. Happy Teej to you.
Happy Teej Sweetheart ❤
The marvelous weather insisted I make them 🙂 Ma makes these with moong daal rather than urad and I have come to like them just like this 🙂
Your puris are mouth watering 🙂
Thanks you so much 🙂
This puri looks so yum as per me can enjoy this without any accompaniment…..my little one loves puris wil treat her with this ….thanx for the recipe dear G 🙂
Chitra, thanks for such lovely words darling. Hubby actually had this mostly one its own.
Worth Loving… divine I am sure would be each bite! ❤
Yeah it was nice and spicy ❤
Thanks for dropping by 🙂
Looks delicious. Wonder why raw dal must be added? Is it to thicken the old dal up? I love the entire meal, yum.
Raw dal is added to give the pooris a kachauri like taste. It gives them a nice bite and texture. I add sabut dhania and saunf to give them a kachauri like taste. And of course, the more moong daal, the merrier 🙂
Thanks a lot for dropping by 🙂
Oh that’s what it is for…great idea!
Ha ha..yeah! I am always looking at simplifying stuff. As I told a friend the other day ‘ Poori hai, par kachauri ka mazaa deti hai :P’
Garima which daal to soak..yellow moong dal or split green moong…ing n recipe mein alag alag hai
Yellow split moong daal- peeli waali daal, as we call it 🙂 Thanks for letting me know. . I’ll check 🙂