Tangy Pita Pockets


4 pita breads

350 gms Haldiram’s moong dal

½ tbsp oil

¼ tsp asafoetida (hing)

1 tsp chopped ginger

1-2 green chillies, finely chopped

½ tsp fennel seeds

1 tsp crushed coriander seeds

¼ tsp turmeric powder

½ tsp red chilli powder

½ tsp coriander powder

¼ tsp cumin (jeera) powder

1 tbsp sliced spring onion greens

¼ cup finely shredded purple cabbage

Salt to taste

1 tsp dried mango powder

1 medium onion chopped

1 medium tomato chopped

1 tbsp sour cream

1 tbsp chilli mayonnaise

Alfalfa sprouts for garnishing

For sour cream:

½ cup fresh cream

1 teaspoon lemon juice


• Heat oil in a non-stick pan. Add ginger, mix and sauté well. Add fennel seeds, coriander seeds, green chillies, mix and sauté for a few seconds.

• Add turmeric powder, chilli powder, coriander powder and cumin powder, mix well and sauté for a minute.

• Add Haldiram's Moong Dal, salt, dried mango powder, mix well and cook for a minute. Set aside.

• Add chopped onion, tomato, purple cabbage and spring onion greens to the Haldiram's Moong Dal mix.

• Add in sour cream and mayonnaise to bind them.

• In a non-stick pan lightly heat the pita bread, then cut the pita in half and set aside.

• Fill the pita pockets with the Haldiram's Moong Dal mixture. Finally drizzle the sour cream & mayonaisse and serve immediately.