Think a quick and filling meal and Dal ki Dulhan is one dish you need to dry. The Bihari version of Gujarati Dal Dhokli and of Maharashtrian Varan Fala …

DAL KI DULHAN

Ingredients
1 cup split pigeon pea (toor dal), soaked
1/4 cup split Bengal gam (chana dal), soaked
3/4 tsp turmeric powder
Salt to taste
1 1/2 cups whole wheat flour
3 tsps mustard oil
2-3 tbsps ghee
1 1/2 tablespoons sliced garlic
2 tsps cumin seeds
4-5 dried red chilies
1 medium onion, carefully chopped
1/2 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tbsp sliced fresh coriander

Technique:-.

1. In pressure cooker add the toor dal, chana dal; include 3 1/2 cups of water, 1/2 tsp turmeric powder, salt to taste and blend well. Cover the cover and cook for 4-5 whistles on medium heat.
2. Meanwhile to make the dough, take entire wheat flour in a parat add salt to taste, mustard oil. Mix well and gradually add the 3/4 cup water, kneed into semi soft dough. Cover with the moist muslin fabric, reserved for 5 minutes.
3. Take a big part of a dough roll it into a boll, dust the work top with some whole wheat flour, position the ball and roll it into the big disk. Cut with the small stainless steel bowl or a round cookie cutter.
4. Use the water on 4 sides of disk,.
5. For the tadka heat ghee in a deep pan, add cumin seeds, sliced garlic and sauté till it lightens golden, include dried red chilies and sauté till golden brown.
6. Add onion and sauté till golden brown add 1/4 tsp turmeric powder, red chilli powder, coriander powder, garam masala and cook for 1 minute.
7. Open the lid once the pressure lowered entirely, add prepared dal into the prepared tadka, and mix well.
8. Add in the prepared dumplings, carefully mix, and bring the mixture to boil, minimize the heat to low cover and cook for 6-8 minutes.
9. Add chopped coriander and mix well, move the dal on serving bowl, sprinkle some ghee, garnish with fresh coriander sprigs, and serve hot.

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