Moringa Leaves Bafauri

 

           Bafauri in general is a lentil based snack recipe from the State of Chhattisgarh. Not much is know about this particular dish. It is almost a lost recipe now. Traditionally, it is prepared with chana dal. However, I dished out with a twist. I made use of mixed lentils and a handful of moringa leaves for a healthy version. 

        

            This protein rich snack turned out real yum. In fact, 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 or can be packed as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion style yummy appetizer.

• 1 tbsp. chana dal (Bengal Gram Lentil)
• 1 tbsp. urad dal (Split Black Gram Lentil)
• 1 tbsp. tuvar dal (Pigeon Pea Lentil)
• 1 tbsp. moong dal (Split Green Gram Lentil)
• 1 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• handful of moringa leaves
• 1/2 tsp. carom seeds, crushed
• 1 tsp. flax seeds (opt)
• 1 tbsp. sesame seeds 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. oil 
• pinch of toasted sesame seeds & chaat masala to garnish

          Soak the lentils overnight or for a minimum of 4-5 hours. Then along with the moringa leaves, coarsely grind by adding very little water.

          In a bowl, mix the dal paste with all the other ingredients, except oil. Transfer to a greased steel plate and steam for 15-20 minutes. Set aside to cool before cutting into desired shapes.

          Heat oil in a pan and shallow fry the Bafauri on both sides slightly. Garnish with toasted sesame seeds and chaat masala. Enjoy as it is or with tomato sauce / green chutney. 

                               Transfer to a greased steel plate and steam for 15-20 minutes.

                                  Set aside to cool before cutting into desired shapes. 

                                 Heat oil & shallow fry the Bafauri on both sides slightly.

   Garnish with toasted sesame seeds & chaat masala. Enjoy as it is or with 

tomato sauce / green chutney. 

Dubki Kadhi

 

          This is a very popular dish from Chhattisgarh. It is a yoghurt based gravy with soaked and ground urad dal dumplings dunked in it. Dubki word in Hindi literally translates to dive. Hence the name. 

          It differs from the rest of the kadhi recipes of different states as the lentil dumplings are not fried. They are directly dropped into the boiling kadhi and cooked. So this dish is healthy and wholesome. This classic dish is very easy to prepare and is best enjoyed with jeera rice, plain rice, paratha, chapatti or tandoori roti. So check out the step by step pictorial recipe to prepare it. 

• 1/3 cup urad dal (split black gram lentil)
• 1/3 cup yoghurt
• 2 tbsp. mustard oil 
• 1/2 tsp. mustard seeds
• 2 dry red chilies 
• 1/4 tsp. fenugreek seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Rinse the urad dal well and soak overnight or for a minimum of 3-4 hours. Drain well and grind along with a green chili and a pinch of salt to a fine paste without adding any water. Beat well and keep aside. 

          In a mixing bowl, take the yoghurt and 1 tbsp. of the ground urad dal paste. Whisk till it is lump free. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the fenugreek seeds, onion, garlic, curry leavers, green chilies and asafoetida. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the whisked yoghurt, 2 cups water and salt to taste. Once it comes to a boil, make small dumplings of the dal paste, using your hand or a spoon and drop them directly over the boiling kadhi. 

          Cover and cook on a medium flame for 10-12 minutes. Once done, the dumplings will surface over the kadhi. Switch of the flame now.

          Garnish with coriander leaves and serve with hot steamed rice, jeera rice or chapatti.  

                          Grind the soaked, one green chili & a pinch of salt to a fine paste without

                          adding any water. Beat well and keep aside. 

                        Whisk the yoghurt & 1 tbsp. of the ground urad dal paste. Keep aside. 

                                  Heat oil & temper with mustard seeds and dry red chilies.

                    Add the fenugreek seeds, onion, garlic, curry leavers, green chilies....

                                  .... and asafoetida. Sauté till light brown. 

                     Add the ginger-garlic paste & all the dry spices mixed with some water. 

Sauté till the oil separates.

                                  Add the whisked yoghurt, 

                                  2 cups water & salt to taste. 

                        Once it comes to a boil, make small dumplings of the dal paste & drop 

                        them directly over the boiling kadhi. 

                    Cover & cook on a medium flame for 10-12 minutes till the dumplings will

                    surface over the kadhi. Switch of the flame now.

                                  Garnish with coriander leaves.

                        Serve with hot steamed rice, jeera rice or chapatti.  

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 tsp. 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 spoonful 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 sauté 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. 

Bafauri

          This healthy steamed delicacy is from the State of Chhattisgarh. It is a lentil based snack recipe that is basically prepared with chana dal. However, I dished out this yummy appetizer with a mix of lentils. 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. You may stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 

          Not much is know about this particular dish. It is almost a lost recipe. I was lucky enough to come across this simple and easy to make dish in one of the face book groups and so decided to give it a try. 

          This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 

• 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 & roots, chopped
• 1/2 tsp. carom seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder

          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 spoonful of the batter on a greased plate and steam for 15-20 minutes.

          Set aside to cool before transferring to a serving dish. Garnish with chopped coriander leaves and enjoy these zero oil healthy small bites with tomato sauce or green chutney. 

Notes - 

          Alternatively, it can be stir fried in a little bit of oil with a tempering of cumin seeds and sesame seeds. Sauté for a few seconds and then switch off the flame. 

          Garnish with coriander leaves and enjoy with tomato sauce or green chutney.

                       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 & all the other ingredients.

                                 Drop spoonful of the batter on a greased plate.

                                 Steam for 15-20 minutes.

                         Garnish with chopped coriander leaves &enjoy these zero oil healthy 

                         small bites with tomato sauce or green chutney.