MOONG DAL SAMOSA
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 mustard oil in the pan. 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 tsp red chilli powder, 1 tsp black salt, ½ tsp garam masala powder, ½ tsp black pepper powder, 2 tsp dry mango powder, and salt to taste to the dal powder and mix well. Keep the filling aside.
Mix 2 cups all purpose flour, ½ tsp salt, ½ tsp carom seeds (ajwain) and 3 tbsp 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 centre. 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 tsp 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. Cool & serve
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