Continuing with my previous post on Dang, a land blessed with immense natural beauty, hard-working and ever-smiling communities who continue to live a slow- life that remains in sync with nature, food simplicity, lush vegetation and so much more. Their food practices almost the same as their vadla/ancestors’.
Featured here is Bhujiyu, a dip like accompaniment made with roasted urad dal/black gram lentil. The roasted dal is milled and carried along to farms or travels, along with a dry blend of pounded red chilli, garlic and salt mix. All they need to do is add some chopped onion and water to it, to make it the consistency that came be scooped with any flatbread. Ideally, this was something they carried to farms for lunch along with some rice or ragi rotla. “Little goes a long way here as it makes a very very filling meal, one which keeps you full for a very long time. At farms all they needed to do was add water and bring the Bhujiyu to life!! Bhujiyu comes from Bhujvu means to dry roast, in here the dal is dry roasted. Genius, right? The very gracious Dakshaben, who also happens to be a dynamic turmeric farmer made me taste this and shared samples of both the lentil and flour for me to make and share on the blog. I did recreate Bhujiyu and served it as dip with purple sweet potato crackers Swipe… the ingredients, the smiling Dakshaben (more on her later) and deities of the nature-worshipping tribal communities of Dang.
Bhujiyu
Ingredients
- 100 grams split Urad Dal, with skin
- onion, finely chopped
- coriander, finely chopped
- hand pounded garlic and red chili chutney, to taste
- salt to taste
- water
Instructions
Dry roast the split urad dal until it turns pinkish brown in colour and emits a pleasant aroma (as seen in the image above).
Allow it to cool down completely.
In a mixer grinder grind to urad dal to a fine powder/flour.
Basically, you need flour of roasted urad dal.
Store the urad flour in a clean and dry jar. You need 2-3 tablespoons of flour to serve one person.
Whenever you wish to prepare Bhujiyu take the flour in a bowl, add finely chopped onions, coriander and ginger-chilli powder or paste. Mix well. Add little water to turn it into a dip like consistency.
If you haven't added salt to garlic -chilli chutney add some salt to the Bhujiyu.
Bhujiyu makes a very filling meal. 2-3 tablespoons per person may seem less but it makes a heavy meal.
Serve it with Khakhra, Pita, Crackers or millet flat breads of your choice.
Notes
There is a video attached at the bottom of the post. For some technical issue the video box isn't showing up.
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