Bathua (goose-foot), is used to prepare many food items, Bathua Dal being one of them, is quite popular in northern India. And it’s quite one of the regulars at our home. My husband loves it.
The Idea ofEvergreen Recipes is to show you simple recipes that take less time and are tasty as well. This recipe is one of them.
Preparation Time: 5 Minutes
Cooking Time: 12 Minutes
|Split Black Urad Daal
|Goosefoot or Bathua
|Dry Red chilli
1. Clean and wash the lentils and goosefoot/ bathua.
2. Take washed lentils and bathua into pressure cooker and add chopped green chilli, garlic paste and salt. Pressure cook it on high heat for 1 whistle then keep the flame low and cook for another 10 minutes. Switch off the flame and let it completely cool by itself. Now mash the daal with madani to get the smooth texture of daal. Heat the pan with oil and temper with red chilli and asafoetida. Add tempered ingredients into cooker and mix it well. Bathua daal is ready, serve hot with chapatti or rice.