Moong Dal Masala Puri, Aloo Sabji
Moong Dal Masala Puri and Aloo Sabji make a delicious and satisfying Indian meal. The puris are crispy, spiced, and made with moong dal, while the aloo sabji is a flavorful potato curry, perfect for pairing with the puris.
Ingredients
For Poori Dough (700 gms, 17 poori/40 gms each)
- Moong Dal, skinless (मूंग दल धुली) – ½ cup
- Peppercorn (काली मिर्च) – 10 nos
- Fennel seeds (सौंफ) – 1 tbsp
- Cumin (जीरा) – 1 tsp
- Green chilli, chopped (हरि मिर्च) – 2 nos
- Ginger, chopped (अदरक) – 2 tsp
- Turmeric (हल्दी) – ½ tsp
- Asafoetida (हींग) – ¾ tsp
- Coriander powder (धनिया पाउडर) – 1 tbsp
- Red chilli powder (लाल मिर्च पाउडर) – ½ tsp
- Chaat masala (चाट मसाला) – 1 tsp
- Kasuri methi powder (कसूरी मेथी पाउडर) – ¾ tsp
- Water (पानी) – ¾ cup (approx)
- Whole wheat flour (आटा) – 2 cups
- Salt (नमक) – 1½ tsp (approx)
- Semolina (सूजी) – 2-3 tbsp
- Oil (तेल) – a dash
For Aloo Bhaji
- Oil (तेल) – 5-6 tbsp
- Asafoetida (हींग) – ¾ tsp
- Bay leaf (तेज पत्ता) – 1 no
- Cumin (जीरा) – 2 tsp
- Cloves (लौंग) – 3-4nos
- Green chilli, chopped (हरि मिर्च) – 2 nos
- Ginger, chopped (अदरक) – 1 tbsp
- Gram flour (बेसन) – 1 tbsp
- Turmeric (हल्दी) – 1 tsp
- Chilli powder (लाल मिर्च पाउडर) – 1½ tsp
- Fresh Tomato puree (ताज़े टमाटर की प्यूरी) – 1 cup (using 2-3 nos large tomato)
- Salt (नमक) – to taste
- Black salt (काला नमक) – ¾ tsp
- Amchur (अमचूर) – 1½ tsp
- Coriander powder (धनिया पाउडर) – 1 tbsp
- Boiled potato, large (उबला आलू) – 4 nos
- Water (पानी) – 3 cups
- Garam masala (गर्म मसाला) – ½ tsp
- Pepper powder (काली मिर्च पाउडर) – ½ tsp
- Kasoori Methi powder (कसूरी मेथी) – ½ tsp
- Coriander, chopped (ताज़ा धनिया) – a handful
Instructions
- First, strain the soaked moong dal that has been soaked overnight and transfer it to a grinder. Add peppercorns, fennel seeds, cumin seeds, green chilies, ginger, turmeric, asafoetida, coriander powder, red chili powder, chaat masala, kasuri methi powder, and some water. Grind the mixture until it becomes a smooth paste.
- Next, take a large plate and add dry flour, salt, the moong dal pastes, and fine semolina. Knead the mixture into a tight dough, adding water if it feels too dry. Coat the dough with oil and let it rest. After resting, grease a rolling pin and a flat surface with oil. Divide the dough into portions according to your desired poori size. Shape each portion into a round ball and roll it out using the rolling pin. Fry the rolled pooris in hot oil and take them out when they puff up. Your moong dal poori is ready!
- Now for the sabji: In a kadhai (wok), heat some oil and temper it with asafoetida, bay leaves, cumin seeds, cloves, green chilies, and chopped ginger. Cook on low heat for a few minutes. Then, add turmeric, red chili powder, tomato puree, salt, black salt, and amchur (if the tomatoes aren’t tangy enough).
- When the oil begins to separate from the tomato puree, add crushed boiled potatoes along with coriander powder. Once the potatoes have a nice color, add some water. When it starts boiling, add garam masala, black pepper powder, kasuri Methi powder, and freshly chopped coriander. Your aloo sabji is ready!
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