KITCHEN CLOCK
CHOPPING & PREP
20 min
SEASONING & REST
10 min
COOKING
40 min
TOTAL
70 min
Ghar ka swaad · Mild
NUTRITION PER SERVING
| Calories | 505 kcal |
| Protein | 17 g |
| Carbohydrates | 72 g |
| Fat | 14 g |
| Fibre | 10 g |
| Sodium | 690 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Pressure cook the dal with turmeric, salt and 3 cups water for 4 whistles. Whisk smooth.
02Knead maize flour, ajwain, curd and salt with warm water into a soft dough. Rest 10 minutes.
03Pat into 4 thick rounds about 1 cm thick between leaves or wet palms.
04Cook on a hot tawa for 4 minutes a side, then roast directly over a low flame or in a 220°C oven for 10 minutes until crusty.
05Heat 1 tbsp ghee, crackle the jeera, add tomato, chilli powder and Sunder Dal Masala.
06Add the dal and tamarind, simmer 5 minutes.
07Break the paniya, pour over the remaining ghee and serve with the dal.
SAWAAL JAWAAB
What are palash leaves for?
Traditionally the paniya is wrapped in palash leaves and baked in cow dung embers. The leaves add a faint smoky aroma.
Can I use fine cornmeal?
Use makki ka atta. Polenta or coarse cornmeal will not bind.
