Chickpea dal puree
Materials:
1 cup of flour
1 cup of flour
1 tablespoon of ghee
1/2 teaspoon salt
Water as needed
Oil for frying as needed
For making puree:
Soak 1 cup chickpeas for 1 hour
2 teaspoons of oil
1/2 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon of chili powder
1 teaspoon coriander powder
1 teaspoon of sugar
Salt as needed
Chop as much coriander leaves as possible
Instructions:
1
Cook the soaked dal in a pressure cooker with 1/4 cup water. Take it down with 2-3 whistles. Dal will be soft. Care should be taken not to overcook.
2
Heat oil in a frying pan and fry with cumin seeds, asafoetida and grated ginger for 1 minute. Stir well and massage the pulse with the help of hand massager. After that, mix turmeric powder, coriander powder, chilli powder, salt and sugar.
3
Stir continuously and add coriander leaves when it thickens in the middle. Turn off the gas. Allow to cool completely.
4
Mix flour, flour, salt and ghee in a bowl. Mix with water little by little.
5
Cut the lychees into small pieces. Form the dough into small balls. Press a lychee with your hand and flatten it a little and place a ball of pura in the middle. Gather the surrounding dough and form into a ball.
6
Now take it like luchi. Heat oil in a pan and deep fry the dalpuri until light brown on both sides. Strain and remove. Prepare the rest of the dalpuris in this way.now, is ready Chickpea dal puree
7
Serve for breakfast with aloo dum.
