Ingredients for stuffed dal

Bitter gourd ¼ kg, Toor dhall ½ cup, Chana dhall ½ cup, Tamarind lemon size, Chilli powder 1 tsp, Sombu 1 tsp, Salt to taste, Jaggery powder 2 tsp, Oil as required

Preparation of stuffed dal paratha

1. Squeeze the tamarind in a cup of water and filter it

2. Keep aside one fourth of water. Slit the bittergourd at the centre and deseed them and soak in the tamarind water

3. Soak the dhalls for one hour and grind coarsely by adding one fourth of the tamarind water, sombu, chilli powder, jaggery powder and salt

4. Heat seven to eight tablespoons of oil and saute the grinded dhall mixture till the dhalls are cooked and stir continuously

5. Take the soaked bitter gourd and stuff with this dhall mixture and tie with a thread tightly

6. Heat little oil in a pan place the bitter gourds and sprinkle salt and sprinkle some water and close the lid and cook on a medium flame on all the sides by sprinkling water

Tags: how to make stuffed dhall | how to prepare stuffed dhall | indian recepie | stuffed dhall