🌽 Dal paniya (maize cakes with sweet-sour dal)

4 servings · prep 30 min · cook 40 min

Ingredients

• 2 cups maize flour
• 60 ml milk
• 60 ml ghee
• Salt
• For the dal: 2 cups pigeon peas cooked with 1/4 cup peanuts
• 1/4 cup chopped raw mango
• 1/4 cup chopped tomato
• 1/4 onion, chopped
• 1 tbsp ginger-garlic-green chilli paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tbsp jaggery
• Fresh coriander

Method

1. Mix the maize flour with salt, milk and a little warm water, then knead to a supple dough.
2. Shape flattened balls and bake them 20 min at 200 °C (400 °F), until firm and lightly cracked.
3. Fry the cumin seeds in a little fat, then the onion until golden.
4. Add the ginger-garlic-chilli paste, tomato, raw mango, turmeric and chilli powder.
5. Pour in the cooked pulses with their peanuts and some water, then simmer 15 min.
6. Add the jaggery and salt: that sweet-sour contrast is the whole character of this dal.
7. Dip the maize cakes in melted ghee and brown them for a few minutes.
8. Serve the paniya hot, crushed into the dal, with fresh coriander.

Adapted from Get Curried (YouTube)

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