Dal Gujiya

Ingredients list for Dal Gujiya

• 1/4 cup Split Bengal gram (chana dal) Soaked in water for 3-4 hours
• 1 1/2 cups Wheat flour
• 1/4 cup Split black gram skinless (dhuli urad dal) soaked for 4 hours
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 3 tablespo Oil
• a pinch Asafoetida
• 1/2 teaspoon Cumin seeds
• Garlic paste
• 1 teaspoon Red chilli powder
• 1 teaspoon Amchur powder
• 2 tablespoons Fresh coriander leaves, finely chopped

Method

1. Knead wheat flour with sufficient water into a stiff dough. Cover with a damp cloth and let it rest for some time.
2. Boil urad dal and chana dal with turmeric powder, salt and sufficient water till just done. Drain and grind coarsely.
3. Heat 2 tbsps oil in a non stick pan. Add asafoetida, cumin seeds and garlic paste and sauté lightly. Add the ground dal and mix.
4. Add red chilli powder, amchur, salt and coriander leaves and mix well. Transfer the mixture into a bowl.
5. Divide dough into equal portions and roll into balls. Apply a little oil on the balls and roll them into small puris.
6. Place a portion of the dal mixture on one side of each puri, fold the other side over to make the gujiyas.
7. Heat sufficient water in a boiler, add the gujiyas and poach them.
8. Heat the remaining oil in a non stick pan. Place the gujiyas in the pan and cook, turning sides, till evenly golden on all sides. Sprinkle red chilli powder and amchur over them.
9. Transfer on to a serving plate, garnish with a mint sprig and serve hot.

Nutrition Info