Moong dal Fennel seeds Coriander seeds Chickpea flour Garam masala Kashmiri chili powder Ground coriander Turmeric Cilantro Ginger
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Heat oil in a skillet over medium heat. Add fennel seeds and coriander seeds, cook until fragrant, then add spices, ginger, garlic, green chili, mashed moong dal, salt, and cilantro. Mix well, press, and cook for 3-5 minutes until dry and dal roasted.
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Cook lentils in ¼ cup of water for 1-2 minutes until they are slightly incorporated. Taste and adjust salt, if needed. Cool and let cool. Roll out a pastry sheet into an 11x13 inch rectangle. Spread the filling on the sheet, leaving ½ inch on the sides for easy pinwheel rolling.
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