Mughlai Mix Daal

Mughlai Mix Daal

If you ask me about best history of an kingdom, i would definitely say Mughals because what i have read about the empires throughout history i have learnt one thing about Mughals and that is love and respect they gave to people of their kingdom was unreal. You can walk through the nations they ruled and you will find buildings telling you how good they were. Taj Mahal will tell you what they thought about love, Wells dug during their time will tell you what they thought about poor and Grand Trunk road from Dehli to Kabul will tell you how great leaders they were. Their respect for other religions was unreal and that is the reason their kingdom was free to practice any religion and they were ruling over religions, cultures and societies more then anyone before them and since. If we just talk about just one topic of life we will respect them for what they have given us, Food one of the most important topic of any culture, society or nation, and Mughals have given us from delicious to healthy recipes and today i am going to share the recipe which is both, delicious and healthy.

Daal (lentil) has several benefits including the fact that it is nutritious. Lots of vitamins are found in daal, extremely rich in soluble fiber which forms a gel-like substance in the digestive tract. Like all of their food recipes Mughals used lentils in their diet like non others and made use of this natural disease fighter. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Split yellow gram 1tbsp

2: Split red lentil 1tbsp

3: Split bengal gram 1tbsp

4: Split black lentils 1tbsp

5: Salt as per taste

6: Onions 2 (finely chopped)

7:  Red chili powder 1tsp

8: Turmeric powder 1/2 tsp

9: Cumin seeds 1tsp

10: Ginger & Garlic paste 2tsp

11: Tomatoes 2 (finely chopped)

12: Garam masala 1/2 tsp

13: Yogurt 1/2 cup

14: Lemon juice 2tsp

15: Coriander 1 tbsp (finely chopped)

16: Cooking oil 2tbsp

17 Water as required

Method:

Soak all the daals (lentils) in a bowl for at least one hour.

In a pressure cooker add 3 cups of water, split yellow gram, split red lentil, split bengal gram, split black lentils, salt and turmeric powder, mix well and cook till 3 whistles, please make sure all the steam has escaped before opening the lid.

Heat the oil in a non stick deep pan, add cumin seeds, when the seeds crackle, add the onions and ginger-garlic paste and saute on a medium flame for 1 minute.

Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add the garam masala, chili powder mix well and cook on a medium flame for 2 more minutes.

Add yogurt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Add the lentils mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.

Once cooked add chopped coriander and lemon juice and mix well, cover with a lid and cook for 30 seconds on low flame.

Enjoy with Boiled Rice, Chapatis, Naans.

Daal Mash

Daal Mash

Daal Mash (Black lentil) is so full of  B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc and it is one of the oldest cultivated lentil in the world. As history suggests The earliest development was around 11,500 years ago separately in both the Fertile crescent and at Chogha Golan in modern-day Iran, where wild barley, wheat and lentils were cultivated and where domesticated forms of wheat appeared about 9800 BC. In present day India and Pakistan the black lentil has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. Daal Mash plays an important role in the diets of the people of Indian sub-continent.

It is most consumed lentil in Indian / Pakistani cuisines around the world, if it is cooked proper believe me you would not want to share it with anyone. Today i am going to share recipe which is yummy, juicy and simple. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Daal Mash 250 gram (soaked in water for 6 hours)

2: Butter 100g

3: Cooking oil half cup

4: Garlic 4 cloves (finely chopped)

5: Onion 1 (finely chopped)

6: Tomatoes 2 (chopped)

7: Salt as per taste

8: Red chili powder 1tbsp

9: Green chilies 3 (finely chopped)

10: Turmeric powder 1/2 tsp

11: All spices 1tsp

12 Lemon juice 1tcp

13: Water as required

14: Coriander half cup (finely chopped)

Method:

Heat oil in a pan, add onions and cook till transparent, add garlic cook for 1 minute, add lentil and 2 cups water, cook till starts boiling on medium flame, add salt, red chili powder, turmeric powder and lemon juice, cook till lentil is cooked and tender and oil starts to come on surface.

Add green chilies, tomatoes, all spices and butter, cook on low flame for another 6 to 8 minutes.

Serve with Naans or Chapatis.

PUNJABI SUKHI CHANA DAAL RECIPE

PUNJABI SUKHI CHANA DAL RECIPE Is A Popular Dish in India. 

mostly make this recipe in Punjab haryana Rajasthan. 

SUKHI CHANA DAL RECIPE tasty and yummy recipe. and healthy recipe for our body. 

Sukhi Dal Is also called Dal Fry, popular in Punjab Sukhi Means Dry, dish is not soupy. Perfect for lunch and a great tiffin recipe. 

PUNJABI SUKHI CHANA DAAL recipes VEG recipes EASY TO LEARN. I love it dal.

Ingredients.

1 cup - Chana dal.

1 Onions, chopped.

Salt To taste. 

1. Turmeric Powder.

Handful - Pinch Corainder leaves.

2 - Cinnamon sticks.

2 - Cloves.

1 - Bayleafs.

1/4 tsp - Cumin seeds.

1 tsp - Lemon Juice.

1 tbsp - Ghee.

Preparation- PUNJABI SUKHI CHANA DAAL RECIPE.

1.Clean, wash and soak chana dal for one hour.

2.Pressure cook the dal with 3 cups of water. Keep aside.

3.Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.

4.Add onions and fry till brown. Add salt and turmeric powder. Mix well.

5.Add dal and let it boil for few minutes.

6.Garnish with corainder leaves. When the dal willbe cool, add lemon juice and stir well.

7.Serve sukhi chana daal hot with rice or paratha..

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Dhaba Dal Receipe

Dhabe Ki Dal

This recipe of dal is a dhaba style dal. Recipe For a delicious Dhabe Ki Dal, 

a dal typically served at dhabas. Punjabi dhaba style dal fry laced with nice aroma of pure ghee and spices is an irresistible delight to taste buds. 

Dal Fry Recipe is one of the most famous cuisine in Punjabi Menu. It is served in almost all the restaurants and Dhabas around India.  

It's too much tasty.

Ingredients.

2 - 3 green chillies

1/4 cup coriander leaves

1/4 cup bengal gram divide (chana dal)8 - 10 garlic flakes

4 tblsp oil

3 medium sized tomatoes

1/2 tblsp cumin powder

1/4 cup red kidney beans (rajma)

1 tblsp red chilli powder

2 medium size onions

1 tblsp kasoori methi

3 tblsp butter

1/2 cup black gram divide (urad dal)

salt to taste.

How to make dhabey di dal.

1.Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.

2.Take off and finely cut onion and garlic.

3.Wash, take off stem and finely cut green chillies.

4.Wash and finely cut tomatoes.

5.Wash and cut coriander leaves.

6.Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dalsare completely cooked.

7.Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.

8.Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.

9.Mix in red chilli powder, cumin powder and stir-fry briefly.

10.Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.

11.Stir in the cooked dals and grease and mix well.12.Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.

13.Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

14. Enjoy The Recipe.

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