veg
⏳ Prep Time: 40 minute
16 Jan 2020
290.8 kcal
10.1 gm
38.3 gm
10.8 gm
Atta 20 g
Jowar ka Atta 10
Toor dal 20g
Moong dal 5g
Masoor dal 5g
Ghee 19g
Asafeotida
Cumin seeds
Turmeric powder
Red chili powder
Whole red chili
Salt
Water
Coriander leaves
Wash the Dal and soak it in +/ cups of water for mins. Pressure cook the Dal with salt and turmeric and red chili powder for - whistles. Let the steam release on it’s own. Set the cooked dal aside.
In a large bowl, take wholewheat flour, season with salt. Add a gram ghee and rub it with the flour for a couple of minutes. Then add water, very little at a time and knead a stiff dough. Cover the dough with a kitchen napkin and set it aside for minutes. Later, make small lemon sized balls of the dough. Roll out small thick roti like shapes too.Keep all the rolled dough balls aside on a plate. Make shape as you like. Generally it has a particular shape but I thought of giving a different shape.
Heat the Dal once again until it boils. Then add the shaped dough dumplings into the boiling dal and reduce the flames to the lowest setting. These shaped dough dumplings need to cook in the boiling dal for the next minutes. Once they are cooked, turn off the flame and cover with a lid.
Now in a separate kadhai heat ghee add the hing followed by the red chillies and jeera. Stir everything around for a minute or two. Once these ingredients start crackling, add the tadka (tempering) to the cooked Dal ki Dulhan. Mix well. Garnish with coriander leaves.
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