Moong Dal Murukku Recipe – Sharmis Passion

Moong Dal Murukku is a crispy salty snack made from rice flour and cooked moong dal paste. The dough is prepared by mixing both with some spices and then pressed through a press and then deep fried until light and crispy. It has a good crispness on the outside and the taste of the dal is mild. It is a simple breakfast but tastes very good.

It is slightly different from regular murukku as cooked moong dal is mixed into the dough. It gives a mild taste and also makes it light in texture. This breakfast is often prepared during festivals along with other homely dishes. It also tastes good as an evening snack with tea.

About Moong Dal Murukku

Moong dal murukku is made using yellow moong dal mashed with rice flour to make the dough. The lentils are first pressure cooked until soft and then ground into a smooth paste. This paste gives a mild taste to the breakfast. This also makes the dough a little softer while shaping.

This paste is mixed with rice flour, butter, sesame seeds and chili powder to form a soft dough. The dough is then filled inside the murukku press and shaped into a spiral before frying in hot oil. The shaping can be done directly in oil or on small parchment sheets. After frying, Murukku becomes crisp and golden.

When fried properly it has a crisp and light texture. Rice flour gives a crunchy texture while moong dal adds light softness and flavour. The butter in the dough also helps in giving a good texture and makes the murukku break easily. Plus the sesame seeds add a slight nutty flavor to every bite.

I usually make this murukku at home as a separate snack. Children also like this murukku due to the mild taste of dal. This is a simple breakfast but tastes very good. Pasi Paruppu Murukku cooks fast, it is also very easy and quick to prepare. If you have cooked moong dal then making this dal murukku is very easy.

Moong Dal Murukku Ingredients

• rice flour – I used homemade rice flour for this murukku. This gives a crisp structure and helps the murukku to retain its shape.
• yellow mung dal – I cooked it until it became soft and then ground it into a paste. This adds mild flavor and slightly soft texture inside the murukku.
• butter – I added butter at room temperature to the flour. This helps in making the murukku crispier and also helps in pressing the dough more easily.
• black sesame seeds – I added it because it gives a mild nutty flavor and slight crispiness to the murukku.
• chilli powder – I have added mild spice to the murukku to add some color.

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How to make Moong Dal Murukku step by step

1. Cook yellow moong dal with enough water for at least 4-5 whistles or until it becomes soft and mushy. Now put it in the mixer jar, if it is too dry then sprinkle some water.

2. Grind and make a soft paste. After some time it will become thick. Measure and keep aside. Take rice flour and moong dal paste in a mixing bowl. Add butter.

3. Add sesame seeds, salt and red chili powder.

4.Now mix well with fingers, now add water little by little.

5. Gather together to form a smooth, non-sticky dough and keep aside. Grease your murukku press. I used my thenkuzhal murukku press.

6.Put the dough in the murukku press till ¾th of the way in the press. – Now start pressing, press with a ladle. Don’t apply too much, only 2-3 layers are enough. Heat oil in a pan – carefully turn the murukku with a ladle so that it goes into the preheated oil.

7. Deep fry the murukku until it turns golden brown or the bubbles stop. Remove and store in tissue paper.

After it cools completely, keep it in a clean container.

Expert Tips

• cook lentils – I usually cook moong dal in a pressure cooker until it becomes very soft. It helps in grinding easily to make a smooth paste.
• grind easily – Moong dal paste should be smooth. If it is thick it may block the murukku press.
• correct dough texture – The dough should be soft and smooth. If too tight, the murukku may become hard.
• grease the mold – By greasing the Murukku press, the dough comes out easily while pressing.
• heat oil The oil should be moderately hot before dropping the murukku. Oil that is too hot can brown it too fast.

serving and storage

Serve it as a crunchy snack with tea or coffee. It also makes a good festive snack along with other homemade snacks. After it cools completely, keep the murukku in an airtight container. It remains crisp for many days.

general questions and answers

1.Can I skip moong dal?

No, so it is regular murukku. Also the texture and taste will also be different.

2. Why should moong dal be ground easily?

If the paste is not smooth it may block the murukku press and the dough will not come out properly.

3.Can I make this murukku spicy?

Yes, if you like hot spices then you can add a little more chilli powder.

4.Why did my murukku become hard?

If the dough is too stiff or less butter is added then the murukku may turn out tough.

5.How do I know if the murukku is cooked?

When the bubbling sound subsides and the murukku turns golden, it is cooked. Then remove and drain on tissue.

If you have any further questions about this Moong Dal Murukku Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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