Learn how to make Moong Dal Samosa, a traditional Indian snack filled with a unique dal filling. Perfect for festive celebration! Be sure to watch the video!
Estimated reading time: 3 minutes
- My Tried and True Tips
- Watch Dal Samosa Video
- Serving Suggestion
- Moong Dal Samosa Recipe
Moong Dal Samosa is a vegetarian and vegan Indian snack. This bite-size samosa is stuffed with a unique dal filling. They are the perfect pre-make snack for the Indian festival celebration .
I was born and brought up in the small town of Uttarakhand, which was part of Uttar Pradesh earlier, where every lady is an expert in making tea-time snacks, chips, sweetmeats at home.
As a kid, I used to help my mom in making all the Holi and Diwali Snacks .
My Tried and True Tips
Dal Samosa Dough:
- Make sure to rub oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like dal samosa. Both (flour and oil), when combined, must look like bread crumbs.
- Next, add only one tablespoon of ice-cold water at a time to bind the dough. Again, we want a stiff dough and not a soft one. Finally, knead the dough for 5 – 10 minutes.
- Rest the dough covered at room temperature for at least 30 minutes. Resting is essential for the samosa dough.
- After 30 minutes, again knead the dough for 5 – 10 minutes . This time, it will become a bit soft and pliable.
Dal Samosa Filling:
- Many moong dal samosa recipes talk about using fresh moong dal for the filling. Our family secret is using moong dal namkeen for the purpose. It saves a lot of time, adds much more flavour to the filling, and super easy to handle.
- Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.
Perfect Colour:
- Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside.
- Make sure to seal the edges of the samosa very nicely. They tend to open while frying, and even if one samosa opens, it will spoil the entire batch of oil.
Watch Dal Samosa Video
Serving Suggestion
Dal Samosa is a delicious and fulfilling, bite-size snack or finger food that does not require side dishes.
You can serve moong dal samosa as a snack with mint chutney or any other sweet and spicy sauce . A cup of Indian masala tea is the perfect drink to accompany a bowl of homemade mini samosa.
Store dal samosa at room temperature in an airtight container for 10 – 20 days. It remains fresh and crisp. They are a fantastic dry snack to carry around while traveling or pack in the office lunchbox .
More Festive Snack Recipes
- Cheese Rava Cutlet
- Nimki (Savory Crackers)
- Roasted Nuts (4 Flavours)
- Methi Wali Mathri
- Dahi Vada Chaat
- Matar Kachori
- Papdi Chaat
Ingredients
For Samosa Dough:
- ▢ 1 Cup all-purpose flour (maida)
- ▢ ¼ Cup refined oil
- ▢ Salt to taste
- ▢ ¼ Cup ice cold water
For Samosa Filling
- ▢ 1 Cup Moong Dal Namkeen
- ▢ ¼ teaspoom Asafoetida (hing)
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Chaat Masala
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon mango powder (amchur)
- ▢ Salt to taste
- ▢ 1 teaspoon kasuri methi (dried fenugreek leaves)
- ▢ 1 teaspoon fennel seeds (sabut saunf)
- ▢ 1 tablespoon corn flour
- ▢ oil for deep-frying
Instructions
How To Make Samosa Dough:
- Combine flour and oil. Rub in oil with your fingers into the flour. Mix in salt. Knead the flour with ice cold water for 5 – 10 minutes. The dough should be firm and not moist or soft. Cover the dough with the moist muslin cloth and keep it aside for 30 minutes.
- After 30 minutes, again knead the dough for 5 – 10 minutes. This time it will be soft and pliable.
How To Make Samosa Filling:
- To prepare the filling, combine moong dal mixture, salt, and spices in a pan.
- Dry roast for 3 – 4 minutes or till the aroma of spices is released. Turn off the heat. Grind the filling to a coarse powder. Transfer to a bowl and set aside.
How To Make Samosa:
- Combine cornflour with 2 tablespoons of water and make a thick paste.
- Make small sized balls (like Poori) of the entire dough.
- Grease rolling pin with little oil and roll out each ball into small size circular shape like Poori.
- Cut the disc into 2 equal parts with the knife in the shape of half moon.
- Take one part and stick it from the corners with the help of water and cornflour mix forming a cone shape. Fill this cone with 1 teaspoon of moong dal filling.
- After filling the cone with the mixture, apply cornflour mix with fingers on the edges and seal both the corners. Press the corners with hands gently and close the corners.
- Prepare all the other samosas in the same manner and keep them on a plate.
How To Deep-Fry Samosa:
- To fry samosa, heat oil for deep frying in a heavy bottomed pan.
- To test, if the oil is hot enough add one samosa first, if it comes to the surface and starts turning golden, oil is ready, also you can be assured about the sealing of the samosa.
- Put samosa in small batches into the hot oil and fry the samosas on the medium flame till they turn colour. Take them out of the pan and keep them on the plate. Fry all the other samosas in the same manner.
- To increase the shelf life store in a clean airtight container at room temperature.
Recipe Notes:
- Rest the dough covered at room temperature for at least 30 minutes.
- Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.
- Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside.
- Also, make sure oil is heated at a high temperature, and while adding samosa reduce the flame to low.
- Before air-frying, brush each piece of samosa with flavourless oil. Air-fry at 180-degree celsius for 20 – 30 minutes. But let me warn you, the baked or air-fried samosa colour might not be the same as the deep-fried one. Also, they might be a little less crisp.
- Samosa is an indulgent Indian snack. Hence, it tastes best when deep-fried conventionally.
Nutrition
We follow a strict NO SPAM Policy
Moong Dal Samosa Recipe
Equipment
- Mixing Bowl
- Frying Pan
- Blender
Ingredients
For Samosa Dough:
- 1 Cup all-purpose flour (maida)
- ¼ Cup refined oil
- Salt to taste
- ¼ Cup ice cold water
For Samosa Filling
- 1 Cup Moong Dal Namkeen
- ¼ teaspoom Asafoetida (hing)
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Chaat Masala
- 1 teaspoon red chili powder
- 1 teaspoon mango powder (amchur)
- Salt to taste
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon fennel seeds (sabut saunf)
- 1 tablespoon corn flour
- oil for deep-frying
Instructions
How To Make Samosa Dough:
- Combine flour and oil. Rub in oil with your fingers into the flour. Mix in salt. Knead the flour with ice cold water for 5 - 10 minutes. The dough should be firm and not moist or soft. Cover the dough with the moist muslin cloth and keep it aside for 30 minutes.
- After 30 minutes, again knead the dough for 5 - 10 minutes. This time it will be soft and pliable.
How To Make Samosa Filling:
- To prepare the filling, combine moong dal mixture, salt, and spices in a pan.
- Dry roast for 3 - 4 minutes or till the aroma of spices is released. Turn off the heat. Grind the filling to a coarse powder. Transfer to a bowl and set aside.
How To Make Samosa:
- Combine cornflour with 2 tablespoons of water and make a thick paste.
- Make small sized balls (like Poori) of the entire dough.
- Grease rolling pin with little oil and roll out each ball into small size circular shape like Poori.
- Cut the disc into 2 equal parts with the knife in the shape of half moon.
- Take one part and stick it from the corners with the help of water and cornflour mix forming a cone shape. Fill this cone with 1 teaspoon of moong dal filling.
- After filling the cone with the mixture, apply cornflour mix with fingers on the edges and seal both the corners. Press the corners with hands gently and close the corners.
- Prepare all the other samosas in the same manner and keep them on a plate.
How To Deep-Fry Samosa:
- To fry samosa, heat oil for deep frying in a heavy bottomed pan.
- To test, if the oil is hot enough add one samosa first, if it comes to the surface and starts turning golden, oil is ready, also you can be assured about the sealing of the samosa.
- Put samosa in small batches into the hot oil and fry the samosas on the medium flame till they turn colour. Take them out of the pan and keep them on the plate. Fry all the other samosas in the same manner.
- To increase the shelf life store in a clean airtight container at room temperature.
Video
Notes
- Rest the dough covered at room temperature for at least 30 minutes.
- Do not make a fine powder of the filling. A bit coarse or rough texture is ideal for the samosa stuffing.
- Always fry samosa over low heat. If you fry the samosa over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside.
- Also, make sure oil is heated at a high temperature, and while adding samosa reduce the flame to low.
- Before air-frying, brush each piece of samosa with flavourless oil. Air-fry at 180-degree celsius for 20 - 30 minutes. But let me warn you, the baked or air-fried samosa colour might not be the same as the deep-fried one. Also, they might be a little less crisp.
- Samosa is an indulgent Indian snack. Hence, it tastes best when deep-fried conventionally.
Nutrition
This spinach egg curry recipe is wholesome, nutritious, and finger-licking good. Be sure to watch the video!
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- Serving Suggestion
- Spinach Egg Curry FAQs
- Spinach Egg Curry Recipe
Still not tried boiled eggs in a curry? Oh my god! eggs in a thick, creamy Indian curry taste simply divine. Indeed a treat for egg lovers. Spinach Egg Curry is a delicious Indian curry with boiled eggs in green gravy.
What a delicious, blissful green curry ( try my freezer-friendly green curry paste ) we’ve got going on, just in time for the icy cold winter days. Popeye will be so proud of my spinach curry!
WhyYou’ll Love It
What makes this egg curry so unique?
- It is high in fibre
- It is gluten-free
- meal prep friendly
- It has a lot of iron and protein
- fantastic way to eat spinach
Ingredients You’ll Need
- Fresh Spinach Leaves (palak) . Substitute it with frozen spinach or readymade spinach puree
- Eggs – only hard-boiled eggs work for this curry.
- Onion, Ginger, Garlic, Green Chilli
- Whole Spices: Cumin, Dried Red Chilli, Bay Leaf
- Spice Powders: Red Chilli Powder, Turmeric, Garam Masala
- Ghee for cooking. Replace it with butter, olive oil, or coconut oil
Watch Spinach Egg Curry Video
Serving Suggestion
Spinach Egg Curry is a hearty Indian main course dish. Serve it with any Indian flatbread – chapati, roti, naan , or tandoori roti.
If you are a rice lover like me, don’t hold back from enjoying this egg curry with basmati rice, brown rice, or jeera rice with kachumber salad on the side.
Store the leftover curry in the refrigerator in an airtight container. It remains fresh for 2 days. Reheat in a frying pan over medium flame. If the curry seems too thick, add 1 – 2 tablespoons of cooking cream.
Clean and rinse spinach with water to remove dirt particles. Next, place a bowl of ice-cold water next to the stovetop. Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water ( image 1 ). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat ( image 2 ). Transfer the leaves immediately to the bowl of ice-cold water ( image 4 ).
You can use frozen spinach or readymade spinach puree to make this curry. Defrost the frozen leaves before making the puree. But in my personal experience, the taste, texture, and colour of the curry will not be as good as the one made with fresh spinach leaves.
You can replace eggs with – paneer (cottage cheese), tofu , boiled chickpeas (chana), prawns/shrimps, or pre-cooked boneless chicken.
More Spinach Recipes
- Spinach Puri
- Spinach Chana Dal
- Vegan Palak Paneer
- Lehsuni Palak Khichdi
- Spinach Oats Porridge
- Creamy Spinach Pasta
- Spinach Corn Sandwich
Ingredients
For the spinach puree
- ▢ 1 kilogram fresh spinach leaves
- ▢ 1 green chili (optional)
Ingredients for the gravy
- ▢ 6 hard boiled eggs
- ▢ 2 tablespoon ghee
- ▢ 1 whole bay leaf (tej patta)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 cup chopped onion
- ▢ 2 tablespoon finely chopped ginger & garlic
- ▢ Salt to taste
- ▢ 1 teaspoon red chili powder
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon Garam Masala ( see recipe )
Ingredients For Tempering:
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 2 whole dry red chilies
Instructions
Blanch & Puree Spinach:
- Boil water in a large saucepan with a pinch of salt. In another bowl, keep ice-cold water ready. Set aside.
- Add cleaned, washed spinach leaves in the boiling water. Cook for 40 – 50 seconds or till the spinach leaves turn tender. Turn off the heat.
- Drain the water and immediately transfer the blanched spinach in ice-cold water. This blanching step helps in retaining the green color of the spinach leaves.
- Blend the blanched spinach leaves and green chili to a smooth puree. Keep aside while preparing the gravy.
Boil Eggs:
- Place eggs in a large saucepan. Fill the saucepan with water till the eggs are immersed. Season the water with salt. Bring water to a boil over high heat. Boil the eggs for about 6 – 7 minutes over medium-high heat
- After 6 minutes, place the eggs under cool running water to stop the cooking process. This method also helps to peel the eggs easily. Peel and slice the eggs into equal halves. Keep aside.
Prepare Gravy:
- Heat ghee in a deep saucepan over medium flame. Add bay leaf, cumin seeds, and chopped ginger and garlic. Fry till garlic turns light golden in color.
- Next, add the chopped onion. Fry over low heat till onion becomes golden in color.
- Add the spinach puree and mix nicely. Season with salt and spices. Stir to combine. Cook for 1 – 2 minutes.
- Slice the boiled eggs and fold gently in the spinach gravy. Simmer the curry for 1 – 2 minutes while you prepare the tempering.
Prepare Tempering (Tadka):
- Heat ghee in a small pan. Add cumin seeds and dry red chili in the hot ghee. Fry for 1 – 2 seconds or till the aroma of cumin seeds is released. Pour this tempering over the spinach curry.
- Serve Palak Anda Curry warm with naan ( see recipe ), chapati or steamed basmati rice.
Recipe Notes:
- Blanching spinach leaves help retain its nutrients and the bright green color.
- After adding the spinach puree in onion masala no need to cook the curry for too long as spinach is already cooked.
- If you prepare, add a tablesoon or so of cream in the curry to make it more creamy and rich.
- Tempering curry before serving is optional. You can add dry red chilies while roasting the ginger and garlic.
- You can subsitute eggs with paneer, tofu, chickpeas, potato or soya chunks.
- If the consistency of the curry seems too thick, add ¼ Cup of water to get the desired consistency.
Nutrition
We follow a strict NO SPAM Policy
