Bariyan Recipe


¾ cup dal moong
¼ cup dal chana
2 tbs. besan
½ tsp. salt
½ tsp. Cumin seeds (Zeera)
1 tsp. crushed black pepper (Kali Mirch)
½ tsp. crushed red chilies
1 pinch Asafetida (Heeng)
½ tsp. ginger (Adrak) paste

4 tsp oil
½ tsp chili (Lal Mirch) powder
½ tsp. ginger (Adrak) paste
1 large onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/8 tsp. turmeric (Haldi) powder
½ tsp garam masala


Mix all ingredients and leave for half an hour. Deep fry on low heat using a full teaspoon of paste to form pakoray till golden brown. OR dry in oven.
Fry the onion till brown. Add all ingredients and fry. Add 1 cup of water and keep cooking till the desired gravy is ready. Add bariyan and garnish with chilies.
Serve with chapati
If you like add boiled papal in curry.
When the water is half dried, crush the onion you fried earlier and add to it.
Cook it and let the meat soften and the desired consistency of curry is achieved.

Serving: 6 to 8 persons