Eggless Cumin Lentil Cookies

Eggless Cumin Lentil Cookies

Cooking Time

Preparation Time : 5

Cook Time : 60

Total Time : 65

Ingredients

Serves 12

  • Maida/ All purpose flour - 1 cup 1 tablespoon for dusting

  • Red Lentil / Masoor Dal - 1/2 cup

  • Water - 11/2 cup

  • Unsalted Butter - 1/2 cup, melted

  • Sugar - 1/4 cup

  • Salt - 1/2 teaspoon

  • Baking powder - 1/2 teaspoon

  • Curd - 11/2 tablespoon

  • Cumin seeds - 1 tablespoon

Directions

  • 01

    Wash the lentil/dal and put in the pressure cooker along with 11/2 cup water. Wait for 2 to 3 whistles under medium heat or until the dal is boiled properly.

  • 02

    Allow to release the pressure and mash the dal. Allow it to cool and take a 1/4th cup of boiled and mashed dal to be used in the cumin lentil cookies recipe.

  • 03

    Dry roast cumin seeds for 1 to 2 minutes and keep aside.

  • 04

    Take melted butter in a big bowl and add sugar into it and mix well.

  • 05

    Next, add curd into the bowl and beat well with the other butter and sugar.

  • 06

    Add 1/4th cup of boiled and mashed dal and mix well again.

  • 07

    Now add the dry ingredients including flour, salt, baking soda and cumin seeds into wet mixture and make a smooth dough. If the dough is too dry you can add some boiled lentil/dal.

  • 08

    Allow resting the dough in the refrigerator for 10 to 15 minutes with a cling film.

  • 09

    After that preheat the oven at 180 degree C for 5 minutes and line a cookie/baking tray with a butter paper.

  • 10

    Roll the dough by dusting flour and thickness should be the almost 1/4th inch.

  • 11

    Cut them into desired shapes using a cookie cutter and place them on lined cookie tray.

  • 12

    Bake the cookies at 180 degree C for 12 to 15 minutes

  • 13

    Allow them to cool and store them in an airtight container.

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