Crunchy Moong Dal Puri

The perfect way to add proteins to your diet is consuming Moong dal in different forms. This dal is relatively easy to digest.

In Kerala, we use this dal to make Paripu pradhaman (Payasam made with Roasted moong dal, Jaggery, & Coconut milk).  Making this Payasam involves a very lengthy process.  The outcome of all the hard work is divine pradhaman that you can feast on!  We make this during our festivals - Onam and Vishu.

It's almost a month that the school has re-opened and time has just been flying... We are already in the month of July :).   With the beginning of school, there are new demands from children every day... I bet all mother's would agree with me on this!  What different special food will you pack for tiffin is what every child would ask or demand to his / her mother.

Recently, Ria's friends (my daughter) give her feedback on the tiffin I pack for her small recess break... I felt extremely great when she came and told me all the compliments that her friends told her after eating the Crunchy Moong Dal Puri that I recently made for her Tiffin.

The monsoons and the beautiful weather call for some spicy fried treats!

I am sure Puri/Poori needs no introduction... nonetheless, for all my global friends, Puri is a deep fried Indian bread made up of whole wheat flour. Puri is almost an essential part of every special Indian occasion.   There are many combinations of Puri with Chole, Chana, Halwa &  Potato (Aloo ki Sabji). 

Today, I am sharing this unique  – Moong Dal Puri, which is made by adding Moong daal (yellow split lentil) to wheat flour.  This Puri is a Crunchy and spicy puri which can be enjoyed equally as a main bread item or as a snack.

Let me share how do make this Crunchy Puri with all of you :

Ingredients :

Moong Dal (Yellow split Lentil) - 1/4th Cup

Wheat flour - 1 cup

Finely chopped Green Chillies - 1 tbsp

Finely cut Corriander leaves - 2 tbsp

Turmeric Powder - 1/4th tsp

Red Chilli Powder - 1 tsp

Jeera Powder - 1 tsp

Asafetodia - 1/4th tsp

Sesame seeds or Til - 1 tsbsp

Salt to taste

Lemon Juice - 1 tsp

Oil for kneading

Oil for Frying the Puris

Method :

Wash the Moong dal and soak it in water for half an hour.  Strain the water and add this the wheat flour.  Add all other ingredients mentioned above and using required water knead to a firm dough.  Keep the dough aside for 10 to 15 minutes.

Divide into equal round portions and roll out small Puri's  and deep fry till they are golden brown.  You may serve this with any chutney, Yoghurt (Curd)  or Tomato Sauce.