Dal Farra

Indian

Intermediate

Brunch

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Traditional
Dal Farra
with Spiced Lentil Filling and Mustard Tempering

Name: Traditional ~Dal Farra~ with Spiced Lentil Filling and Mustard Tempering
Total time: 38 min
Yield: 1
Cuisine: Indian
Ingredients: For Dough; 2 cups Wheat flour; 2 pinches Salt; ½ cup water Water, to knead dough; For Stuffing; ½ cup chana dal Chana Dal, Soaked; ¼ cup urad dal Urad Dal, Soaked; 3-4 Garlic Cloves; 1-2 Green Chillies; 1 tsp Cumin Seeds; 1 tsp Ginger Garlic Paste; 2 pinches Hing (asafoetida); ½ tsp Salt; For Steam Cooking; 2 tsps Mustard Oil; 1 tsp Urad Dal; 1-2 Dry Red Chillies (Broken); 1-2 cups Water; For Tempering; 1 tbsp Mustard Oil; 1 tsp Mustard Seeds; 1 sprig Curry Leaves

38 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Dal Farra is a rustic, protein-rich traditional dish enjoyed across Uttar Pradesh and Bihar. Made by stuffing wheat dough with a spiced lentil filling, then steamed and tempered, it offers the earthy comfort of dal with the bite of a steamed dumpling. Light, nutritious, and deeply rooted in regional home cooking, Dal Farra makes for a wholesome tea-time snack or a light lunch.

Ingredients

UNITSIngredients

For Dough

2 cupsWheat flour

2 pinchesSalt

½ cup waterWater, to knead dough

For Stuffing

½ cup chana dalChana Dal, Soaked

¼ cup urad dalUrad Dal, Soaked

3-4Garlic Cloves

1-2Green Chillies

1 tspCumin Seeds

1 tspGinger Garlic Paste

2 pinchesHing (asafoetida)

½ tspSalt

For Steam Cooking

2 tspsMustard Oil

1 tspUrad Dal

1-2Dry Red Chillies (Broken)

1-2 cupsWater

For Tempering

1 tbspMustard Oil

1 tspMustard Seeds

1 sprigCurry Leaves

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Directions

Description - Step 1

Preparing the dough

Add wheat flour and salt to a bowl, mix well, and knead into a soft dough with water. Cover and rest for about 30 minutes to make it pliable.

38 minutes

Step 1

Preparing the dough

00:13

Step 2

Make dal stuffing

00:22

Step 3

Make Farra

00:32

Step 4

Steam Cook Dal Farra

00:36

Plate it up!

Plating Instructions

Arrange the sautéed farra pieces on a flat serving plate, with a bowl of rice and dal, and some chutney on the side. Add fresh curry leaves for colour.