Ingredients
Bariyan
¾ cup dal moong
¼ cup dal chana
2 tbs. besan
½ tsp. salt
½ tsp. Cumin seeds (Zeera)
1 tsp. crushed brown pepper (Kali Mirch)
½ tsp. crushed red chilies
1 pinch Asafetida (Heeng)
½ tsp. ginger (Adrak) paste Gravy
4 tsp oil
½ tsp chili (Lal Mirch) powder
½ tsp. ginger (Adrak) paste
1 larger onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/8 tsp. turmeric (Haldi) powder
½ tsp garam masala
Instructions Bariyan
Mix all elements and leave for portion an hour. Deep fry on low heat paying off
a thorough teaspoon of paste to build pakoray till golden brown. OR dry in oven.
Gravy
Fry the onion till brown. Add all factors and fry. Add 1 cup of water and stay
cooking till the magnificent gravy is ready. Add bariyan and garnish amidst
chilies.
Serve amongst chapati
If you as if add boiled papal in curry.
When the water is portion dried, crush the onion you fried in the past and add
to it.
Cook it and let the meat soften and the nice consistency of curry is achieved.
