Chef Pallavi Nigam Sahay shares a traditional recipe from her family vaults. Bafouri ki Sabzi made of chana dal and onion and tomato gravy is a pure delight for your taste buds. This simple and easy dish can be had as a snack or can be eaten with hot phulkas.
In a blender jar, add soaked chana dal, garlic, ginger, black peppercorns, salt as per taste and prepare a paste.
On the steamer, add the chana dal wadi and let it steam.
In a heated pan, add oil, cumin seeds, onion paste and let it cook until it turns pink. Add ginger paste, turmeric powder, coriander powder, red chilli powder, garam masala powder, mix it and let it cook on low flame for 3 - 4 minutes.
Add tomato puree and stir it. Add water and mix it. Add the steamed bafouri in the curry and let it cook for 3 - 4 minutes.
Garnish with slices of onion, coriander leaves and serve.