Moong Dal Gujia

This moong dal gujia is just one of the many available variations of the gujia. The gujia is a type of dumpling that is popular to eat across the Indian subcontinent. Your typical gujia is sweet; it’s made with suji or maida, a type of wheat flour utilized in Indian cuisine, and stuffed with khoya, a dairy product used in many Indian sweets. While this recipe calls for dates as a stuffing, you should feel free to experiment and use your favorite sweets.

Health Benefits

Moong dal is the central ingredient used in the preparation of this gujia. Moong dal is a member of the legume family and is commonly referred to as black gram or lentils. Dal is a great natural source of many essential nutrients like, folate, potassium, copper, magnesium, copper, and zinc. It has a high nutrient density, so you don’t have to eat a lot to receive the full amount of nutrients or their subsequent health benefits like the ability to prevent heart disease, diabetes, cancer, and chronic aging.

Ingredients

cup wheat flour: 1

tbsp warm oil: 2

Water for kneading

salt to taste

cup + 1 tbsp mawa: 1/2

cup split green gram – roasted and ground: 1/4

tbsp semolina: 2

cup dry dates powder: 1/2

tsp cardamom powder: 1

tbsp pottukadalai: 1

How To Make Moong Dal Gujia

1. Sieve wheat flour.
   1. Mix in salt.
   2. Add warm oil and make crumbles of flour with your finger.
   3. Add water and knead dough till smooth.

Note: If the dough is sticky, add little flour and knead again.

1. Cover the dough and set aside.

2. Dry roast rava in a pan or kadhai till a nice aroma develops.
   1. Remove from the heat.
   2. Similarly, roast pottukadalai.
   3. Combine rava, mawa, roasted gram, ground moong dal, cardamom powder and dry dates powder.
   4. Grind everything in a mixer to a coarse powder.
3. Make small lemon sized balls out of the dough.
   1. Roll ball using rolling pin to make poori shape disc.
4. Stuff the poori with 1 or 2 tbsp of filling mixture.
   1. Fold in half and seal the edges by either twisting them or pressing them together using a fork.
5. Preheat oven to 180 °C for 10 mins.
6. Place parchment paper on a baking sheet.
   1. Grease the paper with little oil.
7. Place gujia on the tray leaving space between them.
   1. Place the tray in middle rack and bake at 180 °C for 10 mins.

Note: The bottom will start changing color.

1. Take out the tray and turn the gujia over to the other side.
2. Bake again for 5-8 mins and remove from the oven.

Note: The baking time may differ for each according to your oven.

8. Keep checking the color of gujia,

Note:Remove from the oven immediately if they turn dark brown.

1. Transfer gujia to a cooling rack and let it cool down completely.
2. Store them in an airtight container and serve. 

Trivia

There are over 50 variety of dal pulses used in cooking on the Indian subcontinent.