Moong Daal Kachori
The recipe which I am sharing today is very near to my heart as this is few of those recipes which I learned during my school days. There is a short and sweet story behind this recipe. I learned making these kachories during my school days. My father got transferred to another city and he was managing it alone there. He had a good neighborhood there. In Indian culture the best thing is when ever we prepare something good we use to share that with our neighbors.
His neighbors also used to share things with my father and this one is one of those items. In fact they told him about its benefits. It has a shelf life of 3-4 days and if someone is going out and may find uncomfortable in eating out, he can always carry these kachories. and as my papa was living alone and travelling frequently he liked the idea and taste
So when father came back he brought some for us as well. We all liked its taste and I was as usual determined to create the same taste. With few trials I could achieve the taste. One thing I specifically liked about this is that it uses Moong Daal. Normally we use Urad daal which is comparatively heavier for digestion. Using moong daal gives it reduced calories and you won't feel guilt in enjoying it.
This is is one of our favorite food when ever we are on vacation.
Preparation Time : 40 Min
Cooking Time : 20 Min
Resting Time : 1 hour
Ingredients
For Filling :
Procedure :
The recipe which I am sharing today is very near to my heart as this is few of those recipes which I learned during my school days. There is a short and sweet story behind this recipe. I learned making these kachories during my school days. My father got transferred to another city and he was managing it alone there. He had a good neighborhood there. In Indian culture the best thing is when ever we prepare something good we use to share that with our neighbors.
His neighbors also used to share things with my father and this one is one of those items. In fact they told him about its benefits. It has a shelf life of 3-4 days and if someone is going out and may find uncomfortable in eating out, he can always carry these kachories. and as my papa was living alone and travelling frequently he liked the idea and taste
So when father came back he brought some for us as well. We all liked its taste and I was as usual determined to create the same taste. With few trials I could achieve the taste. One thing I specifically liked about this is that it uses Moong Daal. Normally we use Urad daal which is comparatively heavier for digestion. Using moong daal gives it reduced calories and you won't feel guilt in enjoying it.
This is is one of our favorite food when ever we are on vacation.
Preparation Time : 40 Min
Cooking Time : 20 Min
Resting Time : 1 hour
Ingredients
For Filling :
- 1 cup moong dal soaked for 1 hour
- 1 tbsp besan (gram flour)
- Oil 1 tbsp
- Coarsely grind 1 tbsp Indian spices (3-4 green cardamom, 2 black cardamom, cinnamon, 5-6 cloves, 1 tsp black pepper, 1/2 tsp cumin seed, 2 bay leaves, pinch of asafoetida)
- Tea spoon dry mango powder
- Ginger 1 inch piece chopped
- 2 chopped green leaves
- 1/2 tsp fennel
- 2 tbsp chopped coriander
- Salt according to taste
- Red chilli powder according to taste
- Water 1/2 cup or as needed
For Dough :
- All purpose flour (Maida)1 1/2 cup
- Soda bi carbonate (baking soda)1/4 tsp
- Oil 2 tbsp
- Salt according to taste
- Water as required
- Oil for frying
Procedure :
- Wash moong dal, soak it in enough water for 1 hour and keep it aside
- In a bowl sieve the flour, salt and soda bi carbonate together. Add 2 tbsp of ghee and rub between your palms to get bread crumb texture.
- Knead it into a soft dough with water. Cover with a moist cloth and set aside.
- In a pan, dry roast all the Indian spices and coarsely grind them and keep aside.
- In a pan add spices powder along with gram flour and roast it for 5 to 6 minutes on slow flame till you get a nice aroma. Transfer this in a dish
- In a pan add 1 tablespoon of oil, heat it, add pinch of hing, fennel seed, chopped ginger. Soute this, add chopped green chilies now add moong dal and cook for 4 to 5 minutes add 1/2 cup of water. Cover the pan with lid and cook for 7 to 8 minutes or till the dal gets properly cooked but make sure that we should not over cook the dal
- Once the dal is cooked add spices and gram flour mixture and cook both the things together
- Now add salt, chilly powder, dry mango powder and chopped coriander, mix all together and transfer this to a bowl and let the mixture get cooled
- Make small ball from dough. flatter the ball, place a tablespoon of filling in the centre and bring the edges together to form a ball as shown in picture
- Flatten it slowly as shown in picture
- Heat oil in kadhai. Fry kachoris on a slow flame till these are cooked properly and are light brown in color
- Repeat the steps with rest of the dough
- Enjoy
Tip :
- In case if you feel bringing spices is problem you can use readymade garam masala. But fresh masala has nice aroma
- Try to cook kachori on slow or medium flame
- You can keep spices according to your taste
