‘Moog Samali’ is a traditional sweet dish or ‘Pithe’ from Bong kitchen. It is very tasty and a combination of sweet and savory. It’s and unique combination of lentil with coconut. I have given the shape of a tear drop you can shape them as you like. Some dip these ‘Pulis’ into sugar syrup after frying but it tastes even better if you eat them hot and crispy. Here goes the recipe …
For outer cover:
- Monng Dal / Yellow Lentil – 150 gms
- All Purpose Flour – 2 Tbsp or as required
- Rice Flour – 2 Tbsp
- Soda-bi-carb or Baking Soda – 1 pinch
- Salt – To taste
- Freshly Scraped Coconut – 1 cup
- Khoya or Evaporated Milk – ¼ cup
- Patali Gur or Date Palm Laggery – ½ cup or according to your taste
- Green Cardamom – 2 pieces (Crushed into fine powder)
- White Oil – For deep-frying
- Take a non stick pan.
- Mix in coconut, khoya and jaggery in it.
- Put it on a stove on low-medium heat and start cooking. Jaggery will start melting slowly.
- Stir occasionally. Keep the fire on low.
- Let it all dry up. It will take around 6-7 minutes.
- Add in crushed cardamom powder. Mix well. Keep aside and let it cool completely.
- Dry roast moong dal. Let it cool completely.
- Wash them with cold water and then cook till they become soft.
- Mash the cooked dal completely.
- Next add all purpose flour, rice flour and a little salt and make soft dough.
- Take a portion from the dough. Roll between your palms.
- Make a depression in the middle. Put a little coconut filling in it. Cover from all sides.
- Now give shape according to your choice. I have given the shape of tear drop. Shape all carefully.
- Heat sufficient oil in a kadai.
- Put the Moong Pithe carefully in oil one by one. Do not over crowd.
- Fry till they turn golden brown in colour. Serve hot or in room temperature.