• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Bariyan

Bariyan
1 cup dal moong
1/4 cup dal chana
2 tbs. besan
1/2 tsp. salt
1/2 tsp. Cumin seeds (Zeera)
1 tsp. crushed black pepper (Kali Mirch)
1/2 tsp. crushed red chilies
1 pinch Asafetida (Heeng)
1/2 tsp. ginger (Adrak) paste
Gravy
4 tsp oil
1/2 tsp chilli (Lal Mirch) powder
1/2 tsp. ginger (Adrak) paste
1 large onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/4 tsp. turmeric (Haldi) powder
1/2 tsp garam masala
Method
Bariyan
Mix all ingredients and leave for half an hour.
Fry on low heat using a full teaspoon of paste to form pakoray until golden brown.
Gravy
Fry the onion until they have browned. Add the rest of the ingredients and fry. Add 1 cup of water and keep cooking until the desired gravy is ready. Add the bariyan and if desired garnish with chilies.