Bariyan
Course: MainDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
1
hourCalories
140
kcalIngredients
BARIYAN
0.75 cup 0.75 Daal Moong
0.25 cup 0.25 Daal Chana
2 tbsp. 2 Besan
1 tsp. 1 Salt
0.5 tsp. 0.5 Cumin Seeds (Zeera)-whole
1 tsp. 1 Black Pepper-crushed
0.5 tsp 0.5 Red chili-crushed
1 pinch 1 Asafetida (Heeng)
0.5 tsp 0.5 Ginger (Adrak)-paste
GRAVY
4 tsp 4 Vegetable Oil
0.5 tsp. 0.5 Chili (Lal Mirch)-powder
0.5 tsp 0.5 Ginger (Adrak)-paste
1 1 Onion (large)–paste
2 tsp. 2 Coriander (Dhaniya)-powder
1 tsp. 1 Salt
0.125 tsp. 0.125 Turmeric (Haldi)-powder
0.5 tsp. 0.5 Garam Masala-powder
Directions
- BARIYAN
- Mix all ingredients and leave for half an hour.
- Deep fry on low heat using a full teaspoon of paste to form pakoray till golden brown. OR dry in oven and fry after they are dry..
- GRAVY
- Fry the onion till brown.
- Add all ingredients and fry.
- Add 1 cup of water and keep cooking till the desired gravy is ready. Add bariyan and garnish with chilies.
- Serve with chapati
