|
Method
-
Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs.
-
In the morning wash and rub the daal in running water so that it is free of seed covering
(chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies,
garlic and ginger.
-
Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets) daal
paste. Use only half of the paste for making the cakes.
-
Mix water with the remaining paste making it of
pouring consistency. Heat oil in a pan and
add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder
and salt.
-
Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and
-
continue simmer for another ten minutes. The gravy should have pouring consistency. If thick
add some more water and heat till it boils.
-
Garnish with pure ghee and chopped coriander
leaves.
-
Serve hot with steamed rice.
|
Ingredients
