Moong Dal Samosas

These Moong Dal Samosas are light, protein-rich, and gentle on the stomach, which makes them perfect for Iftaar. Instead of heavy potato filling, soaked and slowly cooked Moong Dal is seasoned with fresh herbs, mild spices, and finished with a smoky dhungar. The result is a samosa that feels indulgent but not heavy, crisp outside and soft inside.

🏷️ Category: Kharaas 🌱 Type: Vegan ⏱️ Prep: 30 min 🔥 Cook: 60 min 🍽️ Serves: 24 Samosas

Ingredients

For the Moong Dal 200 gms Moong Dal 400 ml Water, approximately 1 tsp Salt ½ tsp Turmeric Powder 1 tsp Ginger-Garlic Paste For the Dal Filling As required Chilli Flakes ½ tsp Ajwain ½ tsp Cumin Powder A pinch Garam Masala Powder As required Salt 1 Lemon, juice As required Spring Onion, finely chopped As required Fresh Coriander, finely chopped As required Green Chillies, finely chopped As required Fresh Mint, finely chopped For Binding 2 tbsp Whole-wheat Flour (Atta) As required Water For the Samosas 20–24 Ready-made Samosa Patti As required Oil, for deep frying

Method / Instructions

1. Soak the Moong Dal Wash 200 gms moong dal thoroughly under running water. Soak the dal for 4 hours. Drain the soaking water and transfer the dal to a saucepan. Add approximately twice the quantity of water, followed by 1 tsp salt, ½ tsp turmeric powder and 1 tsp ginger-garlic paste. Mix well and bring the dal to a boil. 2. Remove the Foam As the dal begins to boil, a layer of foam will rise to the surface. Remove this foam thoroughly using a ladle or spoon and discard it. Continue removing the foam until the surface of the cooking liquid is relatively clear. 3. Cook the Dal Once the foam has been removed, reduce the heat to low. Cover and cook the dal for approximately 10–12 minutes, or until it is about 80% cooked. Check the dal after 10–12 minutes. The dal should be tender enough to break easily between two fingers, while still retaining enough structure for the filling. 4. Drain the Dal Transfer the cooked dal to a strainer and drain thoroughly. Do not discard the cooking liquid. The dal water can be reserved for preparations such as Palidu or Kadhi. 5. Allow the Dal to Finish Cooking While the dal is still hot, cover it and set it aside for 10–15 minutes. The residual heat and steam will allow the dal to finish cooking gently without becoming excessively soft. After resting, check the dal. It should now be tender and soft. 6. Cool the Dal Transfer the hot dal to a large plate and spread it out. This allows the steam to escape and stops the dal from continuing to cook. Allow the dal to cool completely before seasoning. 7. Season the Filling Once completely cool, add: Chilli flakes, to taste ½ tsp ajwain ½ tsp cumin powder A small amount of garam masala powder Salt, as required Juice of 1 lemon Finely chopped spring onion Fresh coriander Green chilli Fresh mint Mix everything together thoroughly. Adjust the seasoning to taste. 8. Give the Filling a Dhungar Place a small piece of hot charcoal in a heatproof bowl and place it inside the dal mixture. Add a few drops of oil or ghee over the hot charcoal and immediately cover the bowl. Allow the smoke to infuse the dal filling for a few minutes. Remove the charcoal once the desired smoky aroma has developed. Mix the filling once again. 9. Prepare the Flour Paste Mix 2 tbsp atta with enough water to make a thick, smooth paste. This will be used to seal the samosa patti. 10. Fill and Fold the Samosas Take one samosa patti and place a portion of the prepared moong dal filling inside. Fold the pastry into a samosa shape and seal the final edge securely with the atta paste. Repeat with the remaining pastry and filling. For the complete samosa-folding technique, refer to the accompanying folding tutorial. 11. Heat the Oil Heat sufficient oil for deep frying over medium-low heat. The oil should be hot enough to begin frying the samosas gently, but it should not be smoking or excessively hot. 12. Fry the Samosas Carefully place 8–10 samosas into the oil at a time. Fry them slowly, turning them gently from time to time so they cook evenly on all sides. Continue frying until the samosas develop an even golden-brown colour. 13. Fry Slowly for a Crisp Finish Do not increase the heat excessively while frying. If the oil is too hot, the pastry can develop bubbles or blisters on its surface. Although the samosas may appear properly fried, the pastry can soften after cooling and lose its crispness. Slow frying at the correct temperature produces a more evenly coloured and crisp pastry. 14. Drain and Serve Remove the fried samosas using a slotted spoon and allow the excess oil to drain thoroughly. Transfer them to a wire rack or suitable draining surface so that they remain crisp. Serve the Moong Dal Samosas hot and crisp.

Nutrition Facts (Per Serving)

Nutrient	Amount
🔥 Calories	1 Samosa
💪 Protein	~100 kcal
🥑 Total Fat	~3 g
🧈 Saturated Fat	~12 g
🌾 Carbohydrates	~5 g
🌱 Dietary Fiber	~1 g
🍬 Sugars	~1.5 g
🍳 Cholesterol	~120 mg