Wednesday, January 26, 2011
Moshli somsa (Samusa with mungbeans)
"Moshli somsa" is perfect for vegetarians as it is very good source of protein. But it is not recommended for those who suffer from high blood pressure (maybe you can eat only 1 if you have it).
For this type of somsa, you have to prepare 3 days ahead, so that your mungbeans will soak well and will double in size. Don't forget to change the water everyday.
1,3 cup mungbeans
3 onions, peeled and sliced
50 gr of butter
Salt to taste
1 tsp of cumin
1 tsp of ground coriander
0.5 tsp of ground pepper
5-6 tbsp of milk
200 gr of water
1 tsp of salt
150 gr of butter or margarine
1 cup of whole wheat flour
Plain flour as needed
First prepare dough. Mix water, salt and add in 1 cup of wheat flour, mix with a spoon. Start adding plain flour until you form medium hard dough. Cover and let it rest for 20 min. Then roll it up as thinly as you can and grease all of the surface with melted butter or margarine, let it stand for 10 min and start rolling it around itself forming a log. Now cover the dough and put in to the fridge for 1 hour. Prepare filling while dough is chilling in the fridge.
Take 1,3 cup of mungbeans and wash well. Layer evenly in dish and pour enough water to cover them.
Leave for the next day. Next day, drain well and pour fresh water to cover mungbeans. Repeat the next day. On the third day, mungbeans are ready to use.
Drain and wash mungbeans well, clean from hard seeds and set aside.
Melt butter in a pan and fry sliced onions until golden and transparent, add in spices and salt at the end.
Grind mungbeans and fried onions together, add in 5-6 tbsp of milk while grinding, as texture will be thick.
Now take the dough and cut the log in equal pieces, turn on to the flat side and roll each piece one by one. Put 1 tbsp of filling and pinch the edges well.
Brush all "somsa"s with egg yolk, sprinkle some seeds or pepper and bake in preheated oven until nice golden color. Serve as hot and enjoy!