Moong Dal Samosa

1. 1
   prep · ~120 min

   Soak and grind the moong dal.

   Rinse the moong dal thoroughly and soak in enough water for 2 hours. Drain well and coarsely grind in a food processor without adding water. The dal should be crumbly and not pasty.

   TIPGently squeeze out any excess water from the soaked dal before grinding to keep the stuffing dry and prevent a soggy samosa.
2. 2
   saute · ~10 min

   Cook the spiced moong dal filling.

   1.Heat 2 tsp oil in a pan over medium heat and add the cumin seeds until they splutter.

   2.Add grated ginger and chopped green chili; sauté for 30 seconds until fragrant.

   3.Add the coarsely ground moong dal along with turmeric, red chili powder, garam masala, dry mango powder, and a pinch of salt.

   4.Sauté continuously for 8-10 minutes until the dal dries out completely and turns slightly golden.

   5.Turn off the heat, fold in the chopped coriander leaves, and let the filling cool completely.

   TIPStir the dal constantly after adding the spices to prevent them from sticking to the bottom of the pan.
3. 3
   knead · ~20 min

   Knead the pastry dough.

   Mix 1.5 cups all-purpose flour, carom seeds, a pinch of salt, and 2 tbsp ghee in a mixing bowl. Rub the ghee into the flour with your fingers until it resembles breadcrumbs. Gradually add cold water and knead into a stiff, smooth dough. Cover with a damp cloth and rest for 20 minutes.

   TIPA stiff dough ensures the Samosa stays crisp and doesn't absorb too much oil. Don't rush the kneading.
4. 4
   assemble · ~15 min

   Shape the samosas.

   1.Knead the rested dough once more and divide it into 4 equal balls.

   2.Roll one ball into a thin 7-inch oval and cut it in half through the center to create two semi-circles.

   3.Take one semi-circle, apply water along the straight edge, and fold it into a cone shape, sealing the overlapping seam.

   4.Fill the cone with about 1.5 tablespoons of the cooled moong dal mixture, leaving a little space at the top.

   5.Make a paste with 1 tbsp flour and a little water; apply it on the inner edges of the opening and press tightly to seal.

   TIPGently press the cone to release trapped air pockets before the final seal to avoid bursting while frying.
5. 5
   fry · ~15 min

   Deep fry to a golden crisp.

   1.Heat the oil for deep frying in a heavy-bottom pan over low-medium heat.

   2.To test, drop a tiny piece of dough into the oil; it should rise slowly and not change color instantly.

   3.Slide 3-4 samosas into the oil and fry on the lowest heat for 12-15 minutes, turning occasionally.

   4.Once they are a deep golden brown and the skin feels crisp, remove and drain on paper towels.

   TIPStart frying at low heat and maintain it—high heat will darken the outside quickly while keeping the inside raw and bubbly.
6. 6
   serve

   Serve hot with tamarind and mint chutney.

   Serve the crisp Moong Dal Samosas immediately while they are hot, accompanied by sweet tamarind chutney and spicy green mint chutney.

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