How to make Mooger Puli - Bengali speciality with sweet potatoes, dal and jaggery .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split green gram, Sweet potatoes (शक्करकंद)
Cuisine : Bengali
Course : Snacks and Starters
Mooger Puli Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
For more recipes related to Mooger Puli checkout Kanji Bada, Moong Dal Chilla, Dal Puri, Mangodi Palak Wade . You can also find more Snacks and Starters recipes like Honey Toasted Cheese With Sesame Seeds, Kumbh Shaslik, Chicken Ala Kiev, Manglorean Patra.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Mooger Puli Recipe
Split green gram 1 cup
Sweet potatoes
Sweet potatoes 3 medium
Ghee 3 tablespo
Rice flour 2 tablespoons
Jaggery (gur) 3/4 cup
Green cardamom powder 1/2 teaspoon
Method
Step 1
Dry roast dhuli moong dal till lightly browned. Boil the sweet potatoes. Drain, cool, peel and mash.
Step 2
Add two cups of hot water to the roasted dal and cook till done. Drain any excess water.
Step 3
Heat three tablespoons of ghee in a pan and add the cooked dal and sauté. Add rice flour and jaggery. Mix and cook stirring continuously till the jaggery melts completely. Add mashed sweet potatoes and mix. Continue to cook till dry.
Step 4
Transfer into a bowl and set aside to cool. Add green cardamom powder and mix.
Step 5
Divide the mixture into equal portions and shape them into small cylindrical shaped pulis.
Step 6
Heat sufficient ghee in a kadai and deep fry the pulis for one to two minutes or till golden brown. Drain and place on absorbent paper.
Step 7
Serve hot.
