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Paniroti with Gedagudi (Nepali bean Soup with Pulses)

Servings 4
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Plus overnight soak 8 hours
Total Time 1 hour 30 minutes

Ingredients

  • ½ kg wheat flour
  • Water as needed to knead the dough
  • 100 g gedagudi mixed pulses, soaked overnight and drained
  • 1 tsp salt divided
  • ½ tsp turmeric powder
  • 1 tsp ground coriander
  • ½ tsp whole fenugreek & cumin seeds
  • A few curry leaves
  • 1 tsp ginger-garlic paste
  • 100 g tomatoes chopped
  • ½ tbsp cooking oil
  • 3 bay leaves
  • 2 dried chillies
  • 1 ltr water

Instructions

  • Soak the gedagudi (pulses) in water overnight, then drain.
  • In a bowl, combine the wheat flour with enough water and ½ tsp salt to form a soft but firm dough. Cover and set aside.
  • Heat the cooking oil in a pan over medium heat. Add the fenugreek & cumin seeds, bay leaves, curry leaves, and dried chillies; fry until fragrant.
  • Add chopped tomatoes and ginger-garlic paste; sauté until the tomatoes break down. Stir in turmeric and ground coriander, cooking for 1-2 minutes more.
  • Add the soaked pulses and the remaining ½ tsp salt, then pour in 1 litre water. Close the pan and pressure cook for 15 minutes (about 4-5 whistles).
  • While the pulses cook, roll the dough into small, thin pieces-about 2-inch squares.
  • After releasing the pressure, uncover the pan. Gently add the dough pieces to the hot soup, stirring periodically to keep them from sticking.
  • Simmer uncovered for 30 minutes, stirring occasionally, until the dough pieces are tender and the soup has thickened slightly.

Notes

Overnight soaking ensures the gedagudi cooks evenly and quickly. Adjust water to reach your preferred soup consistency-add more for a thinner broth or simmer longer for a thicker stew. Stir gently when adding the dough to prevent tearing. Serve piping hot with a side of plain yoghurt or fresh vegetables for a complete, comforting meal. Panaoti and Gedagudi are traditional hearty dishes from the hills of Nepal, especially enjoyed during winter or festive gatherings. They showcase local ingredients, sustainability, and Nepali love for rustic, nourishing meals.
Author: Durga Khadka Mishra
Course: Breakfast, Main Dish
Cuisine: Nepalese