Ingredients

• 2 cups - flour
• 1.5 cups - moong dal
• 1/4 tsp pepper
• 1.5 tsp chilli powder
• 1/2 tsp aniseed
• 3 cloves
• 1/2-inch piece ginger
• Salt to taste
• 1 tsp mango powder
• 1/2 tsp cumin seeds
• 4 green chillies
• 2 green cardamoms
• A pinch of asafoetida
• Ghee as needed

How to Make Moong dal samosas

• Grind dal, after soaking it for 8 hours. Grind separately; green chillies, cloves, aniseeds, cardamoms, pepper and ginger.
• Heat 2 tbsps. ghee.
• Put in the asafoetida and cumin seeds, then the chilli powder and the dal.
• Put in the ground masala and salt.
• Cover and cook till dal is tender, sprinkling a little water if needed.
• Keep aside. It should be dry.
• Knead the flour with two tbsps. ghee, salt and make a stiff dough. Take small bits, roll them into thin chapattis.
• Cut each in half and fold twice over.
• Fill each cone with the dal mixture and close them to form like samosas.
• Seal the sides and deep fry.