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.