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.
Sweet Mango Pickle/ Aam ka meetha achaar
This is the simplest pickle to make and such a sweet and sour treat it is! Goes well with paranthas , dal-rice and khichri. It is bursting with flavours and is a sure-shot mango chatka!
A big thank you to my dear friend Duru Jassal- an excellent cook and an expert on Sindhi cuisine. I learnt this from her, yes I say learnt, because she almost gave me an online pictorial when I made it for the first time. I have made it a number of times since then, finishing with a huge batch now to last us the whole mango-less year till next April!
Mangoes, peeled and cubed- 1 Cup
Granulated Sugar- 1 Cup
Cinnamon powder/dalcheeni- 1 tsp/2 cinnamon sticks
Bay leaves/tej paat – 4
Fennel seeds/saunf- 2 Tbsp
Cumin seeds/Jeera- 2 Tbsp
Nigella seeds/kalaunji- 1 Tbsp
Salt- 1 Tsp
Red chilli powder/laal mirch- 2-3 Tbsp
Vinegar- 2 Tbsp
And here is the very simple procedure
Add all the ingredients apart from red chili powder and vinegar in a heavy bottomed pan and cook on medium heat till the mangoes are cooked through. Add the red chili powder.
When cool, stir in the vinegar.
*The mangoes need to be nice and sour for this. If the mangoes are not very sour, reduce the amount of sugar.
Gran’s mango pickle/Aam ka Achaar
Here is spicy mango pickle with an age old recipe from my Gran’s stable. Tangy and spicy, it is a perfect accompaniment to daal and rice and crisp paranthas. Works even with bread!
Raw Mangoes, pitted and cubed- 1 kg
Mustard Oil- 1 litre (use as much as needed to submerge the mango bits)
To dry roast
Cumin Seeds/jeera- 1 tsp
Mustard seeds/rai- 1 Tsp
Fenugreek seeds/daana methi- 1 tsp
Nigella seeds/kalaunji- 1 tsp
Fennel seeds/saunf- 1 tsp
Asafetida/ heeng- ½ Tsp
Salt- 1 ½ Tsp
Red chilli powder/lal mirch- 1 tsp
Turmeric powder/haldi- ½ tsp
Wash and cube the mangoes and rub them with ½ tsp salt and turmeric powder. Leave the mixture covered for an hour.
Spread out and let dry completely.
Dry roast the spices under ‘to dry roast’ and cool them.
Add the roasted spices and the powdered spices to the chopped mangoes and mix well.
Transfer to a glass jar.
Heat the mustard oil till it smokes. Let cool completely.
Add the cooled oil to the glass jar so that it covers the pickle completely.
Let the pickle sit under the Sun for 15 days. Give it a shake every 4 days to mix the spices well.
This pickle stays good for up to a year.