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.
Samosa, most probably everyone will be aware of this Indian snack!
And why not, it is becoming popular all over the world. Spicy Indian masala made with potatoes stuffed inside a pastry, this delicious snack is my weakness.
Every time I see these Samosas getting fried in the local markets, I had to get these packed for me and my family, especially to binge for our weekend breakfast.
While the Aloo Samosas are very popular, there are different types of fillings that are made these days.
This time during Monsoons, when I was craving for Samosas and I was in no mood to go out, I decided to make this crispy from outside and soft from inside delights at home.
I gave my usual Aloo Samosas a break and made these delicious Moong Dal Samosas.
With a delicious filling of moong dal flavored with spices, this Dal Samosa have become a favorite at home.
So if you are looking to make a Samosa with different filling, do give this Moong Dal ke Samose a try.
If you like this recipe, do try other Samosa recipes too – Halwai Style Punjabi Samosa, Sweet Samosa, Chicken Cheese Samosa
About the recipe
It is a popular savory Indian street snack that has a crispy outer crust, which is made with all-purpose flour.
The crust is crispy, crunchy and slightly flaky and the filling is made with moong dal that is a perfect balance of spicy, tangy and full of flavors.
The moong dal is spiced with red chilli powder, back salt, garam masala powder, black pepper powder, dry mango powder and salt.
Usually the shape of the samosa is triangular, but you can even make it depending on your preference – cone shaped, half-moon shaped, or square pockets.
You can even make Mini Moong Dal Samosas for you tea parties to serve with your favourite beverage.
Ingredients
How long can you store these?
Homemade Samosa can be stored for about 2 days.
Wrap the samosa in aluminum foil or plastic wrap loosely and refrigerate for up to 2 days.
I would recommend you to make fresh samosas and eat, as within time it loses the crunchiness and becomes soggy.
If you have stored them in the refrigerator, reheat in the oven at 350 F for 10 minutes whenever you want to eat them again.
Serving Suggestions
Serve these lip-smacking Dal Samosa along with Green Chutney and Tamarind Date Chutney.
Step By Step Recipe
For the filling:
Wash the dal and soak for 4-5 hours. Drain the water completely.
Heat oil in a pan and add the moong dal.
Fry the dal until is browned and crispy. Remove on a plate and cool completely.
Add the dal in a blender.
Blend to make coarse powder. Remove the powder in a bowl.
Add red chilli powder, black salt, garam masala powder, black pepper powder, dry mango powder and salt to taste and mix well. Keep the filling aside.
For the dough:
Mix all purpose flour, salt, carom seeds and vegetable oil in a bowl.
Add water and knead to make tight dough.
Cover the dough 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 centre.
Apply water on the sides of the oval and fold to make cone.
Keep 1 tsp filling inside the cone and seal the ends together.
Make all the samosa in the same manner.
Heat oil for frying in a pan. Once the oil is hot, simmer the heat to low. Drop the samosas in medium hot oil and fry on low heat until golden brown.
Drain on a tissue lined plate. Store in an airtight container and serve.
Moong Dal Samosa Recipe
Ingredients
For the Filling:
- 1 cup Yellow Moong Dal
- 3 tbsp Mustard Oil
- 2 tsp Red Chilli Powder
- 1 tsp Black Salt
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Black Pepper Powder
- 2 tsp Dry Mango Powder
- Salt (to taste)
For the Dough:
- 2 cups All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Ajwain
- 3 tbsp Vegetable Oil
Instructions
For the Filling:
- Wash the dal and soak for 4-5 hours.
- Drain the water completely.
- Heat oil in a pan and add the moong dal.
- Fry the dal until is browned and crispy.
- Remove on a plate and cool completely.
- Add the dal in a blender and blend to make coarse powder.
- Remove the powder in a bowl.
- Add red chilli powder, black salt, garam masala powder, black pepper powder, dry mango powder and salt to taste and mix well.
- Keep the filling aside.
For the Dough:
- Mix all purpose flour, salt, carom seeds and vegetable oil in a bowl.
- Add water and knead to make tight dough.
- Cover the dough and keep aside for 20 minutes.
- Knead the dough once again and divide into small balls.
- Take one ball and roll to make a thin oval.
- Cut the oval from the centre.
- Apply water on the sides of the oval and fold to make cone.
- Keep 1 tsp filling inside the cone and seal the ends together.
- Make all the samosa in the same manner.
- Heat oil for frying in a pan.
- Once the oil is hot, simmer the heat to low.
- Drop the samosas in medium hot oil and fry on medium heat until golden brown.
- Drain on a tissue lined plate.
- Store in an airtight container and serve.
Did you make this recipe? Let me know!