Recipe- Lip Smacking Moong Dal Samosa

Give these Moong Dal Samosa a try where the samosas are made from Moong Dal Namkeen that you in stores with the addition of a few spices to add to the flavors of this quick samosa. Moong Dal Mini Samosas are perfect little bites to put a zing into any festive occasion. These samosas are made from Moong Dal Namkeen that you in stores with the addition of a few spices to add to the flavors of this quick samosa. These samosas also make for perfect tea time snack or an appetizer for parties for the holiday season. Serve Moong Dal Mini Samosas with date tamarind chutney and green chutney.

Moong Dal Samosa Ingredients

For Samosa Pastry:

2 cups of refined flour (sifted)
1 teaspoon salt
2 tablespoons oil
Cold water, to knead

For Filling:

3 cups of green gram (moong dal, husked), soaked
2 tablespoons oil
1 teaspoon cumin seeds (jeera)
⅛ teaspoon asafoetida (hing)
3 teaspoon garam masala
3 teaspoon chilli powder
2 tablespoons fennel seeds (saunf), powdered
2 teaspoon coriander (dhaniya) powder
Salt, to taste
1½ teaspoon mango powder (amchur)

Moong Dal Samosa Method

- Grind the lentils coarsely.

- Heat 2 tablespoons of oil and add the cumin seeds (jeera) and asafoetida (hing).

- When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.

- Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.

- Take the mixture off heat and leave to cool.

- Add the salt to the flour, and rub the oil into it.

- Add water and knead into a stiff dough and leave to rest for 15 minutes or so.

- Shape dough into smooth balls, and roll the balls into thin rounds.

- Cut these into halves.

- Take one half, wet the edges, and fold the straight edge at the centre and join by one half overlapping the other to form into a cone.

- Press the overlapping portion, and fill the cone and press the edges together to seal.

- The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown