Bariyan Recipe


¾ cup dal moong
¼ cup dal chana
2 tbs. besan
½ tsp. salt
½ tsp. Cumin seeds (Zeera)
1 tsp. crushed black pepper (Kali Mirch)
½ tsp. crushed red chilies
1 pinch Asafetida (Heeng)
½ tsp. ginger (Adrak) paste

4 tsp oil
½ tsp chili (Lal Mirch) powder
½ tsp. ginger (Adrak) paste
1 large onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/8 tsp. turmeric (Haldi) powder
½ tsp garam masala


Mix all ingredients and leave for half an hour.
Deep fry on low heat using a full teaspoon of paste to form pakoray till golden brown. OR dry in oven.

Fry the onion till brown.
Add all ingredients and fry.
Add 1 cup of water and keep cooking till the desired gravy is ready. Add bariyan and garnish with chilies.
Serve with chapati

Serving: 6 to 8 persons
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