Steamed Bafauri (Steamed Moong Dal Roundels) is a very popular snack in the local villages of Madhya Pradesh.
This is a healthy snack made using sabut moong dal, flavored with garlic, chilies, and coriander leaves, and then steamed. Since it is not fried, it makes for a wonderful healthy tea-time meal.
At our lodges, we also serve Bafauri with a smooth, spiced curry as the main course. This proves to be the most delicious combination along with several healthy vegetables.
Prep Time: 10-15minutes
Cooking time: 15-20minutes
Serves: 4
Moong Dal Bafauri Ingredients
For the Bafauri:
1-1/2 cups Whole Green moong (soaked for 3-4 hours)
1 Onion, finely chopped
3 cloves of Garlic
2 Green Chillies (adjust to your taste)
1/2 teaspoon Ajwain (Carom seeds)
Coriander (Dhania) leaves, a small bunch of finely chopped
Salt to taste.
For Gravy (this is optional)
2 medium Tomatoes
Optional – (2 tablespoons Cashew Nuts, soaked in water for 20 minutes)
1/2 teaspoon Cumin Seeds
1/2 tablespoon Ginger-Garlic Paste
2 medium Onions, finely chopped
1 teaspoon Coriander Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Turmeric Powder
1/4 cup thick Curd (yogurt) (not sour)
3/4 cup Water
2 tablespoons Oil
Salt to taste
Steamed Bafauri
- Wash and soak the moong dal for 3 to 4 hours in ample water.
- Drain the soaked moong and grind it to a smooth paste using a mixer grinder and put it out in a bowl.
- Now, roughly pound the garlic and chilies using a pestle and mortar and mix it into the bowl of ground moong dal.
- Add the chopped onions, coriander leaves, and carom seeds.
- Season with salt and mix well.
- Place a steamer pot to heat and bring the water to a rolling boil.
- Grease the steamer attachment plate, make small roundels (balls) from the prepared mixture, and place it on the greased steamer plate.
- Let the moong dal roundels steam for 20 minutes, or until the roundels are well cooked.
- Serve the steamed Bafauri, along with coriander or mint chutney or dunk them into the gravy and serve as a main course dish.
Contributed By – Chef Pankaj Fulera
