Ingredients:
- Moong daal (Yellow lentil) 1 & ½ Cups (soaked for 1 hour)
- Pani (Water) ½ Cup or as required
- Pyaz (Onion) chopped 1 small
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Baking soda 1 pinch
- Zeera powder (Cumin powder) 1 tsp
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Boiling water as required
- Cooking oil 5-6 tbs
- Pyaz (Onion) pureed 2 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Tamatar (Tomatoes) pureed 2 medium
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Garam masala powder ½ tsp
- Dhania powder (Coriander powder) ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Dahi (Yogurt) whisked 2-3 tbs
- Pani (Water) 2 Cups or as required
- Hara dhania (Fresh coriander) chopped
Directions:
In blender jar,add yellow lentil,water and grind well.
In bowl,add yellow lentil paste,onion,salt,red chili powder,baking soda,cumin powder and fresh coriander,mix until well combined & set aside.
In boiling water,place strainer and muslin cloth,add small portion of prepared batter,cover and steam cook for 10-15 minutes.Repeat same process to make remaining bariyan.
After steaming,let it rest for 5 minutes.
In wok,add cooking oil,pureed onion,mix well and cook for 2-3 minutes.
Add ginger garlic paste and mix well.
Add pureed tomato and mix well,cover and cook on low flame for 4-5 minutes.
Add salt,turmeric powder,red chili powder,garam masala powder,coriander powder,black pepper powder and mix well for 2 minutes.
Add yogurt and mix well,cover and cook on low flame until oil separates.
Now add steam badiyan and give it a good mix.
Add water and mix well.
Add fresh coriander and mix,cover and cook on low flame for 8-10 minutes or until oil separates.
Serve with fresh coriander and serve!
Ajza:
- Moong daal (Yellow lentil) 1 & ½ Cups (soaked for 1 hour)
- Pani (Water) ½ Cup or as required
- Pyaz (Onion) chopped 1 small
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Baking soda 1 pinch
- Zeera powder (Cumin powder) 1 tsp
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Boiling water as required
- Cooking oil 5-6 tbs
- Pyaz (Onion) pureed 2 medium
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Tamatar (Tomatoes) pureed 2 medium
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Garam masala powder ½ tsp
- Dhania powder (Coriander powder) ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Dahi (Yogurt) whisked 2-3 tbs
- Pani (Water) 2 Cups or as required
- Hara dhania (Fresh coriander) chopped
Directions:
Blender jar mein moong daal aur pani dal dein aur ache tarhan grind ker lein.
Bowl mein moong daal paste,pyaz,namak,lal mirch powder,baking soda,zeera powder aur hara dhania dal ker ache tarhan mix ker lein & side per rakh dein.
Boiling water ka upper steam rack aur malmal ka kapra rakh dein aur tayyar batter ka small portions dal ker dhak dein aur 10-15 minutes kliya steam cook ker lein.Is he tarhan baqi bariyan bhi tayyar ker lein.
Steaming ka bad 5 minutes kliya rakh dein.
Karhai mein cooking oil aur pureed pyaz dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Pureed tamatar dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Namak,haldee powder,lal mirch powder,garam masala powder,dhania powder aur kali mirch powder dal ker 2 minutes kliya ache tarhan mix ker lein.
Dahi dal ker mix karein aur dhak ker halki ancch per oil alag hunay tak paka lein.
Ab bhaap badiyan shamil karein aur mix ker lein.
Pani dal ker ache tarhan mix karein.
Hara dhania dal ker mix karein aur dhak ker halki ancch per 8-10 minutes ya oil alag hunay tak paka lein.
Hara dhania dal ker serve karein.
