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Nag Panchami is celebrated every year in the month of Shravan where people offer prayers to idols of snakes. The festival is widely celebrated by Hindus all across the country. We earlier shared with you traditional Shravan recipes. And today, on the eve of Nag Panchami, here is another recipe you can try. Called Pooranache Dind, it is made chana dal and jaggery. Here is the recipe. Also Read - TY vs CHT Dream11 Team Prediction Women's Super Basketball League 2020: Captain, And Fantasy Basketball Tips For Today's Taiyuan Textile vs ChungHwa Telecom Match at Banqiao Stadium, Taiwan 4.30 PM IST
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3/4 cup Split Chana Dal
3/4 cup Jaggery
3/4 cup Wheat Flour
2 tbsp Oil
Pinch of Salt
1/4 tsp Cardamom Powder
¼ tsp Dry Ginger Powder
¼ tsp Fennel Seeds
1) Pressure cook chana dal as we cook for pooranpoli. Cook until tender, by adding water three times more than quantity of chana dal. Once dal is cooked, put it in the colander or big strainer to remove the water.
2) After draining the water, put this dal into a pan, add jaggery and cook this mixture until it becomes very thick. Stir continuously while cooking. It can get burnt from the bottom if you stop stirring. Add dry ginger, fennel seeds and cardamom powder. We are not going to smooth it into pooran maker, so just stir vigorously to mash it up nicely.
3) Once mixture is thick turn off the heat and let it cool down.
4) Add a pinch of salt in wheat flour. Add two tbsp of very hot oil (wheat flour surface should become fussy after adding hot oil). Then add water and make little hard dough. Cover and sit for 10 minutes.
5) Divide the dough into 8 to 10 equal balls. Roll into thin round shape poori. Put one tbsp pooran in the center. Fold two opposite sides of poori over pooran and again fold another two opposite sides as shown in the picture. Cover with damp cloth to avoid drying.
6) If you have modak steamer, steam dind the same way you steam modak. If you don’t have steamer, heat two to three litre water into a big and deep pan. Place a colander. Line it with a clean cotton cloth.
7) Once water starts boiling, place the dind in it. Cover and steam for 15 minutes. Do not put one on the other and steam them into two batches.
8) Serve hot, and pour some desi ghee over the top.
Photograph courtesy: Being Marathi
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