Recipe by: Meesha Mausoof

Serves: 4 – 5

Source: Family recipe



  • ½ cup uncooked Moong lentils/Daal Moong (should equal to 2 cups cooked moong dal)
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • ½ tsp garlic paste
  • 2 tbsp oil
  • 2 cloves garlic, chopped


  • Boil lentils with two glass of water and with all ingredients except garlic. Cook it for about ½ hour until it become tender and look like a thick soup.
  • In a separate frying pan, add garlic in hot oil and stir fry for 30 seconds. Then add it to the lentils and mix.
  • Let the lentils cool for at least one hour.

Ingredients for the Dough

  • 3 cups chakki atta
  • 1 cup plain flour
  • ½ cup oil
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp cumin seeds


  • Mix all above ingredients together add 2 cups cooked dal.
  • Knead the dough by hand or food processor adding water until the dough is smooth texture.
  • Make medium size dough balls and keep aside.
  • Rub your hands with a little oil and roll the dough into a round pizza shape. Then use a round cookie cutter (about 4 inches in diameter) and cut as many circles as you can, taking care to reuse the leftover dough.
  • Heat 4 to 5 cups oil in a deep fryer or wok and fry kachoris 3 or 4 at a time until they are golden brown.

Download PDF version here: pakistani-dal-kachori-meesha-mausoof