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Ingredients
| 1 Cup Mong daal (Yellow lentil) (soaked in warm water for 4 hours then strain) | |
| ½ tsp Adrak paste (Ginger paste) | |
| 1 tsp Baking soda | |
| Boiling water | |
| ½ tbs Namak (Salt) | |
| 6-8 Sabut lal mirch (Button red chilies) | |
| 2 tsp Zeera (Cumin seeds) | |
| 8-10 Khajoore (Dates) soft & deseeded | |
| ½ Cup Pani (Water) | |
| ¼ tsp Kala namak (Black salt) | |
| ¼ Cup Mash daal (White lentil) (soaked in warm water for 4 hours then strain) | |
| 2 Hari mirch (Green chilies) chopped | |
| Olive oil | |
| Pani (Water) as required | |
| ate Tamarind Chutney | |
| ½ tsp Saunf (Fennel seeds) | |
| 1 Cup Imli pulp (Tamarind pulp) | |
| ¼ Cup Gur (Jaggery) crushed | |
| ¼ tsp Namak (Salt) | |
| ½ tsp Adrak powder (Ginger powder) | |
Green Chutney: | |
| 3-4 Hari mirch (Green chilies) | |
| ¼ tsp Namak (Salt) | |
| ½ Cup Hara dhania (Fresh coriander) | |
| 2 tbs Lemon juice | |
| ½ Cup Podina (Mint leaves) | |
| 1 tbs Pani (Water) | |
Assembling: | |
| Steam dumpling | |
| Date tamarind chutney | |
| Lal mirch (Red chili) crushed | |
| Namak (Salt) | |
| Dahi (Yogurt) whisked ½ kg | |
| Green chutney | |
| Zeera (Cumin seeds) roasted & crushed | |
| Hara dhania (Fresh coriander) chopped |
Steam Dahi Baray
Cuisine:
Ingredients
- 1 Cup Mong daal (Yellow lentil) (soaked in warm water for 4 hours then strain)
- ½ tsp Adrak paste (Ginger paste)
- 1 tsp Baking soda
- Boiling water
- ½ tbs Namak (Salt)
- 6-8 Sabut lal mirch (Button red chilies)
- 2 tsp Zeera (Cumin seeds)
- 8-10 Khajoore (Dates) soft & deseeded
- ½ Cup Pani (Water)or as required
- ¼ tsp Kala namak (Black salt)
- ¼ Cup Mash daal (White lentil) (soaked in warm water for 4 hours then strain)
- 2 Hari mirch (Green chilies) chopped
- Olive oil
- Pani (Water) as required
- ate Tamarind Chutney
- ½ tsp Saunf (Fennel seeds)
- 1 Cup Imli pulp (Tamarind pulp)
- ¼ Cup Gur (Jaggery) crushed
- ¼ tsp Namak (Salt)or to taste
- ½ tsp Adrak powder (Ginger powder)
Green Chutney:
- 3-4 Hari mirch (Green chilies)
- ¼ tsp Namak (Salt)or to taste
- ½ Cup Hara dhania (Fresh coriander)
- 2 tbs Lemon juice
- ½ Cup Podina (Mint leaves)
- 1 tbs Pani (Water)or as required
Assembling:
- Steam dumpling
- Date tamarind chutney
- Lal mirch (Red chili) crushed
- Namak (Salt)
- Dahi (Yogurt) whisked ½ kg
- Green chutney
- Zeera (Cumin seeds) roasted & crushed
- Hara dhania (Fresh coriander) chopped
Directions
Blender mein mong daal aur mash daal dal dein aur smooth hunay tak ache tarhan blend ker lein.
Bowl mein blended daal mixture dal dein aur 4-5 minutes or fluffy hunay tak ache tarhan mix ker lein.
Bowl mein pani lein aur tayyar batter la small drop dal dein agar drop pani ka upper float karay tou batter tayyar hai aur agar nahi karay tou aur whisk karein.
Adrak paste,hari mirch aur baking soda dal ker ache tarhan mix karein & side per rakh dein.
Ramekins ko olive oil sa grease karein aur 1 tbs tayyar batter dal dein.
Pot mein pani garam karein aur ramekins ko steam rack ka saath rakh dein aur dhak ker halki darmiyani ancch per 10-12 minutes kliya steam cook ker lein (Insert a tooth pick/stick,if it comes clean,its done).
Bowl mein pani aur namak dal ker mix ker lein.
Ab steam dumplings ko namak walay pani mein dal dein aur 6-8 minutes kliya bhego dein phir nikla ker press aur squeeze ker lein aur side per rakh dein.
For Date Tamarind Chutney:
Saucepan mein sabut lal mirch,saunf aur zeera dal dein aur khushbu anay tak roast ker lein.
Imli pulp,khajoore,gur,pani,namak,kala namak aur adrak powder dal ker ache tarhan mix karein aur halki ancch per 5 minutes kliya paka lein.
Chulha bund ker dein aur amooth hunat tak ache tarhan blend karein & thanda ker lein.
For Green Chutney:
Blender jar mein hari mirch,lemon juice,namak,podina,hara dhania aur pani dal ker ache tarhan blend karein & side per rakh dein.
Assembling:
Serving dish mein steam dumplings rakh dein,dahi,date tamarind chutney aur hari chutney dal ker lal mirch crushed,zeera,namak aur hara dhania dal ker serve karein.
Courtesy: Food Fusion
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