Tangy Pita Pockets

Ingredients:

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

Method:

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.