The traditional taste of Dal Ka states: The bridegroom of lentils, who is also known by many people as “Dal Ki Dubki”, is a very common and traditional dish in the state of Uttar Pradesh and Bayhar, this recipe is unique in hearing, and more tasteful and healthy to eat. In this, the dough made of wheat flour is boiled and cooked in a pigeon and its taste increases more by adding dilution. The special thing is that this recipe is usually made in the festival, marriage or special occasions. Its taste also refreshes of childhood memories.

Required materials
1. Wheat flour – 1.5 cups
2. Arhur D. – Half a cup
3. Garlic-6-7 buds
4. Raw mango – 2 pieces (long cut)
5. Turmeric – 1/4 teaspoon
6. Salt – according to taste
7. Cumin – 1 teaspoon
8.
9. Onions – 1 (chopped with precision)
10. Green pepper – 1 (strictly cut)
11. Tomatoes – 1 (strictly cut)
12. Coriander powder, red hot pepper powder, Garam Masala-small amount
13. Disi Ghee – 2 tablespoons
14. Dry red red pepper – 2
15. Green coriander – a little
16. Oil – 2 tablespoons

Step 2: Preparation d
Wash Dal Dal well and put it in the cook. Add two glasses of water, turmeric, salt, chopped garlic and raw mango. Add a teaspoon of oil to the top so that the lentils do not come out at the whistle. Now cook the lentils lightly by applying two whistles.

Step 3: Tadica

Heat the oil in the pan. Add cumin, Asmotida, garlic, green pepper and onions and fry. Then add the tomatoes and all the dry spices and fry until the oil is left. Now add boiled lentils and add some water if necessary.

Step 4: Cooking the groom

Now add the stomach dough (groom) and cook on the average flame for 6-7 minutes. If the balls appear and come out, understand that it is cooked. Add the green coriander over it and mix.