Rajasthani Hing Chana Dal Aur Puri
Servings - 6
INGREDIENTS
Split bengal gram - 170 grams
Water - 300 milliliters
Water - 900 milliliters
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1/2 teaspoon
Whole wheat dough - 200 grams
Oil - for frying
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Black peppercorns - 1/4 teaspoon
Cloves - 4
Asafoetida - 1/2 teaspoon
Curry leaves - 1 tablespoon
Red chili - 2 teaspoons
Water - 200 milliliters
Coriander - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 170 grams Split bengal gram and 300 milliliters water. Soak for 1 hour.
2. In a pressure cooker, add the soaked dal, 900 milliliters water, 1/2 teaspoon salt and 1/4 teaspoon turmeric. Cover with lid and cook until you hear 2 whistles.
3. Open the lid and remove from the heat. Keep aside.
4. In a bowl, add 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Mix well to combine and keep aside.
5. Take a wheat dough ball, flatten it into a puri using a rolling pin.
6. Heat sufficient oil in a skillet, deep fry the puris until golden brown. Drain onto absorbent paper.
7. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1/4 teaspoon Balck peppercorns, 4 cloves and stir for 1 - 2 minutes.
8. Add 1/2 teaspoon asafoetida, 2 teaspoons red chili, and 1 tablespoon curry leaves. Stir well.
9. Add the prepared masala and mix well.
10. Add 200 milliliters water and mix well. Boil for 5 - 7 minutes.
11. Add boiled dal and mix well. Cover and cook for 8 - 10 minutes.
12. Open the lid and stir well. Add 1 tablespoon coriander and cook for one minute, remove from the heat.
13. Garnish with coriander.
14. Serve hot with prepared puri.