Moth Dal Kachori

By / Premium Content / October 22nd, 2023 / 1

By Sherry Mehta

Feature photo credit: The Nomad Foodie

Serves 2 people.

For the Moth Dal:

  • 1 cup moth bean (also known as mat bean, dew bean or Turkish gram)
  • 1 tbsp. red chilli powder
  • 1 tbsp. coriander powder
  • ½ tbsp. turmeric powder
  • 2 tbsp. tamarind paste


  • First soak and boil the moth beans in a pressure cooker for 3 whistles and simmer for 20 minutes (If you don’t have a pressure cooker, use a slow cooker or deep pan covered with lid)
  • Then add the powdered spices (red chilli, coriander, and turmeric), oil and the tamarind paste to the pot of beans.
  • Let this slow cook for half an hour without the lid on.

To make the Kachori Shell:

  • 2 cups all-purpose flour
  • 4 to 5 cups of sunflower or grapeseed oil for frying
  • 1 tbsp. fennel seeds
  • 1 tbsp. coriander seeds
  • 1 cup of water
  • Salt (to taste)


  • Form a dough using the all-purpose flour, fennel and coriander seeds, water, salt, and 2 tbsp. oil. Then let it rest for 30 minutes.
  • Cut and roll the dough into smaller golf ball-sized pieces.
  • Take the dough ball and fill a spoonful of this filling into the ball and roll them back up into the ball shape.
  • In a wok, heat 500 ml of oil, and deep fry the dough balls till they are reddish brown and keep aside.

For the Kachori Filling:

  • 1 cup yellow mong dal (pre-boiled until al dente)
  • 1 to 2 green chillis (chopped)
  • 1 tsp. asafoetida or hing


  • Coarsely chop or grind the boiled moong dal and take 1 tbsp oil in a kadai or pan.
  • Sauté the green chillies with hing, then add the moong dal and remove from the heat.

For the Pickled Onions:

  • 1 medium-sized red onions (sliced)
  • 1 cup white vinegar
  • 1 tbsp. Kashmiri chilli
  • Rock Salt (to taste)


  • After slicing the onions, make a quick pickle by combining with white vinegar, Kashmiri chilli and rock salt.
  • This is an instant pickle and should be ready within 5-7 minutes. Make it before frying the kachoris so that there is enough time for the pickling to take place.
  • Leave aside until plating.
  • The onions will also release water while pickling, this can be used as part of the garnish.

To Serve: 

  • Crumble the kachoris into a bowl.
  • From the top, add the prepared moth dal.
  • Next drizzle in 1 tbsp. green chutney, 1 tbsp. tamarind chutney and the pickled onions.
  • Spoon a spoonful of the liquid onion vinegar water over the dal.
  • Sprinkle chaat masala on top and serve.
  • Enjoy!

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