This dish has many names like mug daler bhaja pithe, mug daler puli, mug sauli and mug samali. The auspicious festival makar sankranti is known as Pousa Sankranti in bengol. Every bengoli are busy in making pithas, kheer and misti (sweets).
The sankranti special bhaja moong daler puli. puli means pithe in bengoli . These pulies are versatile because of their filling. The coconut and date palm jaggery together makes that irresistible stuffing that goes in almost every dishes that are formally prepared for this festival.
Its a different puli and tastes excellent.these pulies are tend to soaked in sugar syrup, but these pulies taste best without soaking in sugar syrup too. it can be served as a evening snack with a cup of hot tea.
for outer shell ::
Moong dal – 1 cup
All purpose flour – 3 tbsp
Cardamom powder – ½ tsp
Oil – for deep frying
For stuffing ::
Grated coconut – 1 cup
Khoya/mawa – 1/4th cup
Jaggery – 1/4th cup
Chopped Cashew nuts – 1 tbsp
Cardamom powder – 3/4th tsp
METHOD OF PREPARATION ::
Heat a pan add coconut, jaggery and cook in low flame for 3-4 minutes.
Lastly add grated mawa, chopped cashew nuts, cardamom powder mix once and switch off the flame.
Cool the mixture completely.
Heat an another wok.
Roast the moong dal in slow flame till they slightly change the colour and release a nice aroma.
Wash it well and boil it with a little water in a wide pan.
Let the moong dal cook completely but don’t over cook .
Strain it completely.
Transfer to a plate and cool it.
Mash it with your palm, till the moong dal are mashed up completely.
Add all purpose flour and cardamom powder and knead it well. It will become a dough.
Take a big lemon size ball out of it and flatten the ball and shape like a bowl.
Put little stuffing within the moong dal bowl and bring two edges together, press with your finger and close the edges. You will get a half moon shape like puli.
Repeat with another pulies.
Heat oil in a wide kadhai . when oil is hot enough (you can check the oil by putting a bit size moong dal dough) deep fry the pulies till both sides turns golden brown.
At the time adding pulies to oil keep the flame high then reduce the flame to medium high .dont simmer the flame to low.