Text
Paniroti with Gedagudi (Nepali bean Soup with Pulses)
Ingredients
- ½ kg wheat flour
- 100 gm gedagudi soaked pulses
- 1 tbsp salt
- ½ tsp turmeric
- 1 tsp coriander
- ½ tsp whole methi & cumin
- Curry leaves
- 1 tsp ginger & garlic paste
- 100 gm tomatoes into small pcs, for sauce
- ½ tbsp cooking oil
- 3 pcs bay leaf
- 2 pcs dry chilies
- 1 litre water
Instructions
- Soak gedagudi (pulses) in water for one night.
- Mix the wheat flour and water knead well.
- Heat a pan and put oil, methi/whole cumin, bay leaves and dry chilies, and lightly fry.
- Add onions, and fry until brown. Add the coriander powder, turmeric and garlic and ginger paste and lightly fry
- Add the tomato sauce and lightly fry.
- Add the gedagudi (pulses) and lightly fry.
- Add salt, add water, and cook for 15 minutes in pressure cooker.
- Prepare the dough by cutting it into a thin, small size.
- Uncover the pressure-cooker where the gedagudi/pulses are ready.
- Put in the small sizes of dough and cool for ½ hour.
- Use a medium-sized spatula to stir periodically, preventing the dough from sticking to each other.