Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min


  • 200 gm moong dal
  • 3 Tbsp canola oil
  • 2 tsp jeera
  • 1 green chilly chopped
  • 1 1/2 Tbsp ginger chopped
  • 1/2 cup onions chopped
  • 2 tsp turmeric
  • Salt to taste
  • 1 tsp red chilly powder
  • 2 tsp coriander powder
  • 1 1/2 tsp chaat masala
  • 1 Tbsp lemon juice
  • 1/2 cup green coriander

For the parcels

  • 8 (4″x4″) filo sheets
  • 1 Tbsp canola oil
  • 1/2 tsp chaat masala


Wash and steep moong dal for 20 minutes. Rinse and add fresh water for boiling.

Add turmeric and boil till the dal is 3/4th done. Drain dal and pour fresh water to cool it. In a karahi heat canola oil, add jeera and saute. Then add chop onions, green chilly and chop ginger.

Saute till onions are slightly brown. Now add dal, red chilly powder, coriander powder, and salt.Cook for 3-4 minutes. Add green coriander, chaat masala, and lemon juice. Stir and remove from fire. Allow for cooling.

Place a single sheet of filo and brush with a little canola oil, sprinkle chaat masala and place another filo sheet on top. Add a spoon full of the moong dal in the center and fold the sheet from all sides to make into a parcel.

You can apply some water around the film sheet so that it sticks together.Towards the neck of the parcel press gently so that the film sheet holds together and baste the top with oil.

Now bake the parcel in a preheated oven at 190-degree Celsius for 12 minutes. Serve it hot.