Name: Daal Phare recipe by Swati Saxena at BetterButter
Prep time: 360 min
Cook time: 60 min
Total time: 420 min
Yield: 4
Ingredients: Rice flour one bowl; salt as per taste; Mustard oil for frying; Chana dal one bowl; Asafoetida 1 pinch; Turmeric powder one teaspoon; Coriander powder 3 teaspoons; Red chilli powder one teaspoon; Garam Masala 2 teaspoon; Green coriander powder teaspoons chopped; Onion 3 large; Garlic 8 to 10 cloves; Ginger 1 inch; Cumin powder one teaspoon

Ingredients Serving: 4

Rice flour one bowl
salt as per taste
Mustard oil for frying
Chana dal one bowl
Asafoetida 1 pinch
Turmeric powder one teaspoon
Coriander powder 3 teaspoons
Red chilli powder one teaspoon
Garam Masala 2 teaspoon
Green coriander powder teaspoons chopped
Onion 3 large
Garlic 8 to 10 cloves
Ginger 1 inch
Cumin powder one teaspoon

Instructions

Soak chana daal overnight
In morning drain all water. Wash it thoroughly. Add a little salt, asafoetida and cumin powder and grind it to a smooth paste.
In a separate bowl, take rice flour, add salt and a little oil and knead a soft dough using warm water
Let it rest for 15-20 minutes. Meanwhile take a large wok and add a jug of water. Add a tbsp oil to this water and let it come to boil.
Make lemon size balls place it between two plastic sheets and roll out like a chapati
Place a tbsp of daal paste on the one half of Puri and fold like a gujhiya. Press the ends firmly so that it sticks.
Make similar gujhiya/dumplings with all the paste.
Once the water begins to boil add these dumplings one by one and let it boil for about 5 mins.
Remove one by one and check of done by inserting a knife or toothpick. If it comes out clean then it&#39;s done otherwise boil some more.
Let it cool, then cut in approx 1 cm wide pieces
Heat abt 3 tbsp oil and shallow fry the pieces till the stickiness is gone.
In the same wok heat abt 3 tbsp mustard oil. Once it begins to smoke add onion paste and saute, after about 1 min add garlic ginger paste and saute till the raw smell is gone. Add turmeric powder coriander powder red chili powder and garam masala powder and saute till the oil begins to leave the sides. Add a little water if the masala has become too dry and add dumpling pieces and mix gently so that all the pieces are well coated with masala.
Garnish with fresh green coriander leaves and serve hot with tea.

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