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
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.
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.
