Moong Dal Poori

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!
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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

Spices
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.
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Slowly add the flour and knead firm dough. Add as much flour as needed to get a firm dough.
IMG_20140730_140319_wmRoll 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.
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Serve with pickle, Jeera aloo and curd.
They are pretty good by themselves too!
IMG_20140730_140103_wmFor 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.
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27 thoughts on “Moong Dal Poori

    1. 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 😉

    1. 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 🙂

    1. Hi Aneela
      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 🙂

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