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We hope you got benefit from reading it, now let’s go back to dal-guzia recipe. To make dal-guzia you need 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Dal-guzia:
- You need Cauliflower (grated)-1cup
- Get Whole wheat flour -1cup
- You need Arhar(tur)dal-1cup
- Use Turmaric powder 1tsp
- Get Red chilly powder-1tsp
- Use Hing a pinch
- Take Cumin powder 1tsp
- Prepare Chopped green chilly and ginger-1tsp
- Use Chopped onion-1
- Take Corriender leaves chopped 2tsp
- Take Ghee-2tbsp
- Provide Cumin seed-2tsp
Instructions to make Dal-guzia:
- In a bowl take whole wheat flour. Add 1/2 tsp Salt and knead a soft dough with the help of sufficient water. Cover and keep aside.
- Wash cauliflower and grate it with the help of grater.Heat 1 tsp ghee in a pan. add 1 tsp cumin seed.when its crackle add chopped green chilly and ginger and chopped onion. Saute for a minute. Add grated cauliflower and stir. Add1/2 tsp Salt,1/2tsp Turmaric powder,1/2tsp Red chilly powder,Cumin powder and mix everything well. Cook for a minute or till moisture evaporate from the cauliflower. Add Corriender leaves and remove from gas and keep it in a plate for cool down.
- Take kneaded flour and make balls.make poori from the balls. Fill 2 tsp of cauliflower mixture in the middle of the poori. Fold carefully and make guzia shape.
- Give a design according to your choice. This is my design. Keep it in a plate and cover with muslin cloth.
- Wash arhar dal very well. Add dal along with 1tsp salt and 1/2 tsp Turmaric powder and 3 cup of water in the pressure cooker. Pressure cook for 3-4 whistle. Remove from heat.after releasing the pressure open the lid and check,if the dal is thick consistency then add some more water. Keep it on flame and add prepared guzia. Boil it for 5-10 minutes after added guzia. Once it cook remove from heat.
- Heat 1tbsp ghee in a tadka pan.add hing and 1 tsp cumin seed. When its crackle add1/2 tsp red chilly powder.off the flame and add tadka on dal-guzia. Sprinkle chopped Corriender leaves and serve hot.
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