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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.
Author: Durga Khadka Mishra