February 18, 2011

Green Moong Dal Poori with Potato Subji

Today I am feeling like eating something deep fried, may be a poori with my favorite Potato. Is is possible for me to eat healthy when I am deep frying something?? hmm....good question. Ok I thought why not try to add some healthy stuff into the deep frying concept. This is how I came up with this recipe - Moong Dal Poori. Does it sound unusual? Definitely Not!! you guys should try this ...this wonderful and puffs up better than the normal poori :-)

1/2 cup Split Green Moong Dal
2 1/2 cups Wheat Flour or Atta
1 Green Chilli
1/4 inch Ginger
Water as needed
Oil for deep frying

1. Wash and soak split green moong dal in water for about 3-4 hours. 
2. Grind the dal with green chilli, salt and ginger (Note: no need to add water, but add the water in which the dal was kept to soak)
3. In a bowl take the wheat flour and mix with the dal mixture and kneat it to a firm dough. (just like you make the regular poori dough)
4. In a kadai add oil and wait until it's medium high hot. (around 350F)
5. Make small lemon size balls and roll to rounds as pooris.
6. Make poori one by one. (Note: when u put the rolled out poori into the oil, and when it rises to the top press with a spoon lightly so that it will puff up and then turn it to the other side. This will make good poori's)

3 medium sized red skin potato's (boiled, peeled and mashed but with little chunks)
2 medium sized Onions sliced
3 medium sized Tomatoes chopped
3 Green Chillies Chopped
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Spring Curry leaves
Salt to taste
water as needed
1/4 tsp Turmeric powder
1 tsp Oil
1/4 tsp Asafoetida
1/4 cup Cilantro

1. In a kadai add oil, and when it's hot add mustard seeds and when they start to sputter add Asafoetida, cumin seeds, green chilies and curry leaves.
2. Add Onions and saute them until they become transparent.
3. Add Tomatoes, salt and turmeric powder and cook until tomatoes are soft.
4. Add 1/2 cup water and when it comes to boil add the mashed potatoes and cook until you get a boil.
5. Garnish with chopped Cilantro and serve with hot poori's.

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