Moong Dal Parcels with Mint Chutney


Dal and roti is a staple food for Indians, but it is also mundane for some. Here is an attempt to make it inviting, fun and healthy. Here’s a heart healthy twist to this recipe.

I never thought that the Veg. twist will be so superhit not much sure if ma kidos like or not but when I prepared just taste it was terrific first I was surprise of the taste just gave ma Daughter Danica to taste she said mama it too yummy with chaat masala, lime and bit spicy.

Danica gave to her Bro. Dylan taste and see mama made nice Veg. Parcel and I m sure u will like I cross ma finger & there I pass ma second test thanks God for this food its nutritious and healthy too.

Now menu on the list of  tiffin box.

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Ingredients :

Moong dal – 200 gms
Oil – 3 table spoon
Jeera – 2 tea spoon
Green chilly chopped – 1
Ginger chopped – 1 ½ table spoon
Onions chopped –  ½ cup
Turmeric – 2 tea spoon
Salt – 1 tsp
Red chili powder – 1 tea spoon
Coriander powder – 2 tea spoon
Chaat masala – 1 ½ tea spoon
Lemon juice – 1 table spoon
Green coriander –  2 tbsp.
For the Dough:

Ingredients :

All Purpose Flour/Maida 1 cups
Whole Wheat Flour – 1 cup
Rawa/Semolina – 2 to 3 tbsp
Oil/Ghee 1/4 cup
Salt 1/2 tsp
Water for kneading

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Maida/Flour paste:

Mix in 1 tbsp of flour with 2 to 3 tbsp of water to form thick paste.
To make Dough:
Mix in all flours and salt. Add the oil and mix till you get a bread crumbs texture. Slowly add water and make a soft dough.

Knead well for about 8 to 10 minutes.

Cover and keep aside for at-least half hour.

Method for Moong Dal :

Wash and soak moong dal for 30 minutes. Rinse, add fresh water and keep for boiling. Add turmeric and boil till the dal is 3/4th done. Drain dal and pour fresh water to cool the dal.

In a pan heat canola oil, add jeera let it crack then add chilli, ginger paste with enough salt and cook for 2 to 3 minutes until raw smell disappears. Now add moong dal.

Add all the other masala powders. Fry it for few seconds till you get the aroma of all spices.

Finally add in chopped onions and toss it for few minutes, onions should be bit crunchy, i toss only 2 minutes & add coriander leave.

Remove from heat and keep aside to cool.

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To Make Moong Parcel :

Make a small ball from the dough and roll out, cut into two rectangles. Fill in with the moong dal in one rectangle.

Now apply maida paste on all the four sides and place the other rectangle on top of the filling and gently press on all the sides to close tightly. I use fork  Once done repeat the same with all the dough.

Heat oil for deep frying and once it is hot, reduce the heat to medium and gently drop in the Moong dal parcel one at a time.  It should rise up slowly, after it rises up (about 2 minutes), turn it over.

Cook for about 5 to 10 minutes till the other side gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color. Remove it and allow it to completely cool down and store it in airtight container.

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Mint Yogurt Dip 

Ingredients:

Mint Leaves (tightly packed) – 1 cup

Yogurt (Curd) – 1/2 cup

Green chilies – 2 or 3

Salt – 2 pinch

Black salt – 2 pinch

Chaat Masala powder – 1/4 tsp
Method :

Clean and wash the mint leaves (pudina).

Place all the ingredients in a blender and blend well to a smooth paste without adding any water.
Transfer to a serving bowl and serve.

Notes:

  • If you do not have chaat masala powder, then add roasted cumin powder in place of it.
  • You can also use coriander leaves in place of mint leaves or a combo of both leaves.
  • Adjust the green chilies according to your taste buds.
  •  I use Fork to close the edges because i Love the design and now i m prefect with the edges, i do my Christmas sweets and  snacks.

Enjoy !!!!!!!!!!

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4 thoughts on “Moong Dal Parcels with Mint Chutney

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