Dal Ki Dulhan

Ingredients

• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 cup Tovar Dal
• ¼ cups Moong Dal
• 2 tbsp Split Masoor Dal
• 4-5 cups Water
• Salt to taste
• ¼ tsp Turmeric Powder
• ¼ tsp Red Chilli Powder
• 1 cups Whole Wheat Flour
• ¼ cups Ragi/ Nachni Flour
• Salt to taste
• Water as Required
• 2 tsp Ghee
• 2 Degi Mirch/ Kashmiri Red Chilli
• Pinch of Asafoetida
• ¼ tsp Kashmiri Red Chilli Powder

Steps

1. In a saucepot, add ghee, cumin seeds, tovar dal, moong dal, split masoor dal mix well. Add water, salt to taste, turmeric powder, red chilli powder mix well and let it cook.
2. For Dulhan
3. In a mixing bowl, add Whole wheat flour, ragi flour, salt to taste and water need the dough well and keep it aside.
4. Divide the dough into small balls and roll each into small pooris.
5. Alternatively,make the rounds by rolling the dough into a big circle and cutting out small rounds using a small bowl or glass.
6. To shape the dumpling, lift opposite sides and bring together at the centre, then lift the other two ends and bring it to the centre, giving it a flower-like shape.
7. The hollow shape of the flowers allows the dal to enter the dumpling and become delightfully chewy.
8. After the dal is cooked, Gently lower the dumplings in.
9. Simmer the dal for another 10-12 minutes on medium flame, until the dumplings are cooked through.
10. For tempering
11. In a pan, add Ghee, degi mirch, asafoetida, kashmiri red chilli saute well. Add the tadka to the dal.
12. Serve hot.