Bafauri Ki Kadhi

           Bafauri is a traditional steamed delicacy from the State of Chhattisgarh. It is basically a lentil based snack recipe that is prepared with chana dal. However, I made use of mixed lentils to prepare this dish and it turned out real yum. It is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack. 

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Bafauri and kadhi to come up with my version of this yummy fusion dish of Bafauri Ki Kadhi. So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Bafauri - 

• 2 tbsp. chana dal (Bengal Gram Lentil)
• 2 tbsp. urad dal (Split Black Gram Lentil)
• 2 tbsp. tuvar dal (Pigeon Pea Lentil)
• 2 tbsp. moong dal (Split Green Gram Lentil)
• 2 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1/2 tsp. carom seeds
• 1 tsp. flax seeds (opt)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander roots, chopped

Kadhi - 

• 1/2 cup yoghurt
• 2 tbsp. gram flour / besan
• 3 & 1/2 cups water
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida / hing
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• coriander leaves & a drizzle of pickle oil to garnish

           Bafauri - Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding very little water.

          In a bowl, mix the dal paste and all the other ingredients (except oil). Drop spoonfuls of the batter on a greased plate and steam for 15-20 minutes. Keep aside. 
          
          Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Now add the paste and saute till oil separates.

          Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till it thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.

          To serve, ladle the kadhi in a bowl and arrange the steamed Bafauri over it. Garnish with coriander leaves and pickle oil. Enjoy with any form of rice or Indian bread.