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Preparation Time : 5
Cook Time : 60
Total Time : 65
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
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.
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.
Dry roast cumin seeds for 1 to 2 minutes and keep aside.
Take melted butter in a big bowl and add sugar into it and mix well.
Next, add curd into the bowl and beat well with the other butter and sugar.
Add 1/4th cup of boiled and mashed dal and mix well again.
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.
Allow resting the dough in the refrigerator for 10 to 15 minutes with a cling film.
After that preheat the oven at 180 degree C for 5 minutes and line a cookie/baking tray with a butter paper.
Roll the dough by dusting flour and thickness should be the almost 1/4th inch.
Cut them into desired shapes using a cookie cutter and place them on lined cookie tray.
Bake the cookies at 180 degree C for 12 to 15 minutes
Allow them to cool and store them in an airtight container.
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