Moong Dal Samosa is a delicious Indian snack where the samosa is filled with a spicy lentil filling. It’s great as a tea time snack. Here is how to make it.
If you like this recipe, do try other Samosa recipes too – Halwai Style Punjabi Samosa, Sweet Samosa, Chicken Cheese Samosa
About This Recipe
Moong Dal Samosa is a delicious twist on the regular Punjabi Aloo Samosa where the crispy crust is filled with a spicy moong dal filling. These are generally made into small bite-sized samosa which is perfect to serve for evening tea.
The crust is crispy, crunchy, and slightly flaky and the filling is made with moong dal (split and skinned green gram) that is a perfect balance of spicy, tangy, and full of flavors.
Usually, the shape of the samosa is triangular, but you can make it cone-shaped, half-moon shaped, or square pockets depending on your preference.
These lentil samosas can be stored for about 15 days in an airtight container at room temperature. Serve these lip-smacking Dal Samosa along with Green Chutney and Tamarind Date Chutney.
Ingredients
Flour – The crust of the samosa is prepared using all-purpose flour. You can use a mix of all-purpose flour and whole wheat flour.
Dal – To make this Dal Samosa, yellow moong dal is used. Moong dal is soaked in water, then roasted in a little oil until nice and brown.
Oil – We will need two oils, mustard oil, and vegetable oil. While mustard oil is used in the filling, vegetable oil is used in the dough and for frying. You can use any vegetable oil to fry these samosas.
Seasonings – To enhance the flavor of the filling, we will spice it up with some basic pantry ingredients such as red chili powder, dry mango powder, salt, ajwain, black salt, and garam masala powder.
How to make Moong Dal Samosa?
For the filling:
Wash 1 cup yellow moong dal 3-4 times with water and soak in 3 cups of water for 4-5 hours. Once the dal is soaked, drain the water completely. You can use a soup strainer or a large sieve to drain the water from the dal.
Heat 3 tablespoon mustard oil in a pan. If mustard oil is not available, use any oil that is available.
Add the soaked moong dal to the pan.
Fry the dal on medium heat until it is browned and crispy. Keep stirring at regular intervals while roasting. It will take 15-20 minutes for the dal to fry. Remove the fried dal to a plate and cool completely.
Add the cooled roasted crispy dal in the small jar of a grinder.
Blend to make coarse powder. Remove the powder in a bowl.
Add 2 teaspoon red chili powder, 1 teaspoon black salt, ½ teaspoon garam masala powder, ½ teaspoon black pepper powder, 2 teaspoon dry mango powder, and salt to taste to the dal powder and mix well. Keep the filling aside.
For the dough:
Mix 2 cups all purpose flour, ½ teaspoon salt, ½ teaspoon carom seeds (ajwain) and 3 tablespoon vegetable oil in a bowl.
Add tap water little by little and knead to make a tight dough. The amount of water will depend on the quality of the flour.
Cover the dough with a kitchen towel and keep aside for 20 minutes.
Knead the dough once again and divide into 18-20 small balls.
Take one ball and roll to make a thin oval. Cut the oval from the center. Use little oil if required to roll the dough. Do not use dry flour.
Apply water on the sides of the oval and fold to make a cone.
Keep 1 teaspoon filling inside the cone and press it inside with your fingers and seal the ends together.
Make all the samosa in the same manner.
Heat oil for frying in a pan. Once the oil is barely hot, simmer the heat to low. Drop the samosas in medium hot oil and fry on low heat until golden brown. Keep stirring them every few minutes.
Drain on a tissue lined plate. Cool the samosa completely and store in an airtight container for up to 15 days.
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Recipe Card
Moong Dal Samosa Recipe
Ingredients
For the Filling:
- 1 cup yellow moong dal
- 3 tablespoon mustard oil
- 2 teaspoon red chili powder
- 1 teaspoon black salt
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- 2 teaspoon dry mango powder
- salt (to taste)
For the Dough:
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon carom seeds (ajwain)
- 3 tablespoon vegetable oil
- oil for frying the samosa
Instructions
For the Filling:
- Wash 1 cup yellow moong dal 3-4 times with water and soak in 3 cups of water for 4-5 hours. Once the dal is soaked, drain the water completely. You can use a soup strainer or a large sieve to drain the water from the dal.
- Heat 3 tablespoon mustard oil in a pan. If mustard oil is not available, use any oil that is available.
- Add the soaked moong dal to the pan.
- Fry the dal on medium heat until it is browned and crispy. Keep stirring at regular intervals while roasting. It will take 15-20 minutes for the dal to fry. Remove the fried dal to a plate and cool completely.
- Add the cooled roasted crispy dal in the small jar of a grinder.
- Blend to make a coarse powder. Remove the powder to a bowl.
- Add 2 teaspoon red chili powder, 1 teaspoon black salt, ½ teaspoon garam masala powder, ½ teaspoon black pepper powder, 2 teaspoon dry mango powder, and salt to taste to the dal powder and mix well. Keep the filling aside.
For the dough:
- Mix 2 cups all purpose flour, ½ teaspoon salt, ½ teaspoon carom seeds (ajwain) and 3 tablespoon vegetable oil in a bowl.
- Add tap water little by little and knead to make a tight dough. The amount of water will depend on the quality of the flour.
- Cover the dough with a kitchen towel and keep it aside for 20 minutes.
- Knead the dough once again and divide it into 18-20 small balls.
- Take one ball and roll to make a thin oval. Cut the oval from the center. Use little oil if required to roll the dough. Do not use dry flour.
- Apply water on the sides of the oval and fold to make a cone.
- Keep 1 teaspoon filling inside the cone and press it inside with your fingers and seal the ends together.
- Make all the samosa in the same manner.
- Heat oil for frying in a pan. Once the oil is barely hot, simmer the heat to low. Drop the samosas in medium hot oil and fry on low heat until golden brown. Keep stirring them every few minutes.
- Drain on a tissue lined plate. Cool the samosa completely and store in an airtight container for up to 15 days.
Kanchan
Superb explanation we can add dryfruit and kusmush too.
Neha Mathur
Yes sure, you can.