Mahakoshali Bafauri
Steamed spiced lentil dumplings simmered briefly in a light curry, a lesser-known Mahakoshal dish resembling a savoury idli in gravy form.
- Prep
- 240 min
- Cook
- 40 min
- Total
- 280 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Steamer
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9 g
- carbs
- 28 g
- fibre
- 7 g
- protein
- 12 g
- calories
- 240 kcal
Instructions
- 1
Grind the soaked chana dal, ginger, green chilli, asafoetida, half the turmeric, and 1 tsp salt into a rough paste with minimal water.
- 2
Shape the mixture into small oval dumplings. Steam for 15-18 minutes until firm.
- 3
Let the dumplings cool slightly. Cut them into thick slices.
- 4
Heat oil in a pot and let the cumin seeds crackle. Fry the chopped onion until golden.
- 5
Stir in the tomato, remaining turmeric, and chilli powder. Cook until soft and the oil separates.
- 6
Pour in water to make a light curry and add the remaining salt. Bring to a simmer.
- 7
Add the sliced dumplings to the pot. Simmer for 8-10 minutes so they absorb the curry flavour.
- 8
Garnish with coriander. Serve hot with rice or roti (flatbread).
Chef's tips
Grind the dal coarsely rather than into a smooth paste for the best texture. Ensure the dumplings feel firm before slicing so they hold together.
Ingredient substitutions
- chana dal → urad dal (different texture)
Storage
Refrigerate for up to a day.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Under-steaming the dumplings, which causes them to break apart in the curry.
Serving suggestions
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