I am blessed to have two most influencing ladies in my life , who are equally passionate about cooking as I am ….both of them are an inspiration to me and trust me, most of the things I know, comes from these two ….my Mom and Mom-In-Law ….
Both are great cooks …and every thing they prepare from simple Poha to intricate festive food is simply lip smacking ….. Interestingly one cooks pure vegetarian delicacies and the other one cooks both ….
When I got married …I was a lil scared of getting into the Kitchen …coz I wasn’t sure bout the liking and the palate of my In-law’s and to my surprise ..it was exactly like my home …So for me it was a smooth transition …..
The enthusiasm my mom-in-law has when I visit her, to make me something tasty and new, is adorable to watch …..
Today what I wanted to share with you is one of her snack or breakfast recipe ….its called as “Baforay“, these are steamed Chana Dal Vada (Gram Lentil) .
Its protein packed, with very little oil in it …its best for people who like to keep a tap on the oil intake or have cholesterol issues …. and is very simple to cook with very few ingredients needed …….
The origination of name “Baforay” , I am not sure , that’s how its known at my In-laws place and now mine :).
I did google it to find any similar stuff with different name …the closest I could find was a typical Karnataka dish with name “Nuchinunde”, but its made with Toor Dal ….
This dish goes really well with spicy and tangy Green Chutney ….Its the basic chutney in every Indian household, but still tastes different at each home.
If you are still looking for the recipe of Green Chutney …look no further . I got you covered for that . Click Here for the recipe I follow and have always been complimented for (hehehehe) …best compliment so far is from my Father-In-law ……I know he loves the green chutney I make 🙂 (a little pat on my back.. imagine me doing a happy dance )
So lets get into the Recipe for Baforay- Steamed Chana Dal Vada
- 1 Cup Chana Dal (Gram Lentil) Soaked in water for several hours - preferably overnight
- 1/2 Cup Chopped Onion
- 1 Small Fresh Green Chili
- 1/2 inch Ginger (optional)
- Salt to taste
- For Tempering (Tadka)
- 1 Tablespoon Cooking oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Sesame seeds (optional)
- 1 Red Chili Dry or Chili flakes (optional)
- 3-4 Curry Leaves
- Soak the Chana Dal in water for minimum 3-4 hours or preferably overnight .
- Coarse grind the soaked Chana dal along with green chili and ginger in a blender or food processor. Use as less water as possible. We are not looking for a paste consistency .refer the Pictures on the blog.(See notes)
- Add the finely chopped onion and salt to the dal mix. The batter is ready to be assembled for steaming
- Put bite size quantity of the Dal mixture, hence forth called Vada on the plate that you will be using to steam, continue to arrange the Vada on the plate, each few centimeters away from the previous one. We dont want them to stick together
- Steam the Vada's for 10-12 mins on high heat
- Take them off the heat, at this stage the steamed Vada's are too soft to be tempered. Allow them to rest for 5 mins so that they can hold the shape .
- In a pan over medium high heat , add oil , once heated add the mustard seeds , sesame seeds, curry leaves and red chili
- As soon as the mustard seeds start to splatter , add the steamed Dal vada's and mix lightly with the tempered ingredients
- Serve hot with fresh green chutney (recipe link -http://youmeandthekitchen.com/2017/01/06/spicy-coriander-chutney/) or with tomato ketchup
- 1) Soak the Chana Dal overnight for best results , as it takes longer than other variety of lentils to get soaked completely
- 2) Use as little water as possible while grinding the dal , as , if it gets too liquid , it will be difficult to assemble for steaming
- 3) Incase you find that the dal mix has got too liquid, add 1-2 tablespoon of Besan (gram flour) to do the damage control
- 4) Add salt at the very last stage when you are ready to steam , as, once the salt is added, the mixture tends to get a bit liquid