Dal Fara-Cuisine of UP

Fara comes from various parts our country but I came to know about this drooling dish through my husband who hails from Uttar Pradesh.Quite famous this dish is served on special auspicious occasions.

Faras are cooked in steamer or simple boiling water and method does not require cooking with oil therefore it avoids producing unwanted fats.The resulting dish is very light, healthier and gentle on the palate.

My mother in law was expert in making this dish,though my husband explained the method of making it when I got my feet wet .Wasn’t a failed attempt when experimented first time.It came up with something heavenly which I never tasted in before,but now an obsessive admirer of this dish.

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Ingredients

4 cup chana Dal

Whole Wheat Flour 

1/2 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Garam masala powder

1/3 teaspoon Turmeric powder (Haldi)

1 teaspoon Red Chilli powder

Asafoetida (hing) , A pinch

3 cloves Garlic

4 Green Chillies (adjust according to your taste)

Salt , as required

Process for making fara

1.Soak chana dal for 5-6 hours or overnight.

2.Wash and rinse the soaked dal and transfer to a grinding jar.Add green chilli,Garlic,Ginger, Asafoetida,Garam masala,salt, Turmeric and Red chilli Powder.

3.Grind the mix without adding water,use a spoon occasionally and make it a fine paste.Add coriander.

4.Now prepare the dough by adding water and salt. Make thick puri out of the dough and add the dal paste on one side of the puri and cover with the other side.

5.Cook the fara in a steamer or simple boiling water.I used boiling water by adding some salt and oil so that the faras don’t stick with each other.Faras start floating on water surface once they are cooked.

6.Take the cooked faras out by draining the water and let them cool.

7.Faras can be consumed at this stage also with aloo ki sabzi and the other way out is cutting them in pieces and Tempering the faras.I ate them just after cooling them and serving with tangy spicy aloo ki sabzi.

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