Dal Puri
from the Sindhi table.

Ingredients

• 1 cup yellow moong dal
• 2–3 green chillies, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp black pepper powder
• 1/2 tsp Kitchen King masala
• 1 tsp amchur powder
• 1 tsp cumin seeds
• 2 tbsp oil or ghee for tempering
• Salt to taste
• Coriander leaves, finely chopped, for garnish
• 2 cups whole wheat flour
• 1 tsp black pepper powder
• Water as needed for the dough
• Oil for deep frying

Method

1. Wash the moong dal until the water runs clear and soak it for about 30 minutes.
2. Pressure-cook the dal with turmeric, salt and water until soft. Add red chilli powder, black pepper, Kitchen King masala and amchur powder.
3. Heat oil or ghee in a separate pan. Add cumin seeds and, once they splutter, pour the tempering into the dal. Garnish with coriander.
4. Mix whole wheat flour, salt and black pepper. Add water gradually and knead into a smooth, firm dough. Rest for 15–20 minutes.
5. Divide the dough into lemon-sized balls and roll each into a thick puri.
6. Deep-fry the puris over medium heat, pressing gently with a slotted spoon so they puff. Fry until golden and drain on paper towels.
7. Serve the hot puris with thick dal on the side or spooned over them.