Recipe - Moong Dal Samosa With Samosa Chutney

For those who adore samosas, the joy of indulging in a crispy, golden-brown triangle brimming with delicious flavors is unparalleled. While the traditional potato-filled samosa is undeniably charming, the Moong Dal Samosa elevates this delectable snack to an entirely new level. Paired with a tantalizing Samosa Chutney, this combination is sure to set your taste buds dancing with pure delight. In this article, we present an alluring recipe for Moong Dal Samosa with Samosa Chutney, including detailed preparation and cooking times, so that you can relish this delightful treat within the comfort of your home.

Preparation and Cooking Time:
Approximately 40-45 minutes

Moong Dal Samosa Recipe:

Ingredients

For the outer covering:

1 cup all-purpose flour (maida)
2 tablespoons ghee (clarified butter)
A pinch of salt
Water (as needed)

For the filling:

1 cup yellow split moong dal (soaked for 2-3 hours)
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 green chili, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
2 tablespoons chopped coriander leaves

Method

- In a mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt. Gradually add water and knead the dough until it becomes smooth and firm. Cover it with a damp cloth and let it rest for 15-20 minutes.

- Meanwhile, drain the soaked moong dal and grind it coarsely in a blender, without adding water.

- Heat oil in a pan and add cumin seeds. Once they crackle, add ginger-garlic paste and green chili. Sauté for a minute.

- Add the ground moong dal to the pan and cook it on low flame, stirring continuously until it turns golden and loses its raw smell.

- Stir in turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.

- Turn off the heat and let the moong dal filling cool down. Add chopped coriander leaves and mix thoroughly.

Assembling and Frying:

- Divide the dough into small equal-sized balls and roll each ball into a thin disc.

- Cut each disc in half to form semi-circles.

- Take a semi-circle and fold it into a cone shape, sealing the edges with water.

- Fill the cone with the moong dal filling, leaving some space at the top.
- Seal the top by pressing the edges firmly.

- Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide in the samosas and fry until they turn golden brown and crispy.

Samosa Chutney Recipe:

Ingredients

1 cup tamarind pulp
1/2 cup jaggery, grated
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red chili powder
Salt to taste
Water (as needed)

Method

- In a saucepan, combine tamarind pulp, grated jaggery, cumin seeds, fennel seeds, red chili powder, and salt.

- Add water and cook the mixture on low heat, stirring occasionally until it thickens and reaches a chutney-like consistency.

Serve:

Serve the piping hot Moong Dal Samosas with the lip-smacking Samosa Chutney and relish the delightful combination.