Re: Wohi purana masla ...
Ok here are a few recipes for you :
**
Moong Masoor Mix**
ING
Moong 1 cup
Masoor 1 cup
Tomatoes 2 cut into small cubes
Salt according to taste
Lal Mirch 2 tsp
Hara dhania powder 1 tsp
Haldi 1/2 tsp
Sabut Sukhi Lal mirch 5-6 (gol wali)
Garam Masala Powder 1-1 1/2 tsp
For Bhagar
Oninion 1/2 finely sliced
Lahsan 2 finely sliced
Rai 1 tsp
Method
Take a pan put both the daal with some wate . Daals should be soaked and keep on medium flame. Dont stir daal at this moment just let it cook the way it is otherwise daal will take time in getting soft.
When white stuff (Jhaag) starts coming on the top add salt , haldi , lal mirch powder , hara dhania powder and let it cook. You can also add tomatoes & sabut lal mirch at this stage.
Cook daal for like 20-25 on low flame let all the ingredients mix well together will each other.
Jab daal ka kacha pan dur ho jaye and it is fully cooked . Take it out in a dish.
Now start preparing the bhargar. Before putting bhagar sprinkle the garam masala over the daal.
For Bhagar take like 4-5 tbsp of oil in a pan ( u may take more oild if u want) put onion , rai and lahsan. Let the onions become golden browm. When the onions are done put the bhagar on daal.
You can serve this daal either with naan or boiled rices.
PLAIN DAAL
ING:
1 cup moong daal (soaked for 30 mins)|
Salt 1 tsp
Tomato 1
Green chillies2
Garlic paste 1 tsp
Haldi ½ tsp
FOR BEGHAAR:
Oil 3 tbsp
Zeera 1 tsp
Whole black pepper 4
Garlic cloves 8 sliced
Curry leaves 1 stick
METHOD:
boil daal with all above ingredients in 3 cups water till mushy
Blend in blender n cook for other 5 mins.
In separate pan heat oil add garlic n fry till golden.
Add zeera curry leave n black pepper n pour over daal.
Garnish with fresh coriander leaves
Serve with bheghary rice n lemon.
FRY CHANA DAAL
ING:
Chana daal 2 cups (soaked in water for 2 hours)
Salt 1 ½ tsp
Zeera crushed 1 tsp
Ginger garlic paste 1 tbsp
Haldi ½ tsp
Red chilli powder 1 tsp
Oil ½ cup.
Crushed dhania 1tsp
Tomatoes 3 chopped
Curry leaves 1 stick
Garam masala powder 1 tsp
1 tsp whole zeera
Ginger 1 inch piece fine juliennes
1 onion sliced
4 green chillies
Fresh coriander leaves for garnishing
METHOD:
boil daal in 3 cups water, ginger garlic paste ,crushed zeera till tender n water dry .
In seprate pot heat ½ cup oil add whole zeera n onions, fry onion till golden in colour add curry leaves n daal n cook for 3 mins.
Add tomatoes green chillies, salt, red chillies, haldi, crushed dhania n braise well.
Add ginger juliennes garam masalas powder.simmer for 5 mins.
Garnish with coriander leaves.
Serve.
SUFAID MAASH KI DAAL.
ING:
Mash ki daal / 1 cup,soaked fo 15-20 mins.
Ginger juilliene / 2 tbsp.
Salt / to taste.
Lal sabut mirch / 6-8 nos.
FOR BAGHAAR:
Oil / 3-4 tbsp.
Onion sliced / 1 small.
Hari mirch / 2-3 slits.
METHOD:
-Boil daal with ginger,salt and lal sabut mirch(pani itna add karein ke daal tender ho
jae aur toote bhi nahi).ready hai.
-Heat oil in a frying pan, add onion ,hari mirch ,fry till onions become golden.
-Put baghaar on daal n garnish it with ginger juilliene n serve it with ghar ki chappati.
**
MASOOR DAL / KALI MASOOR KI DAAL.**
ING:
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 green chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
METHOD:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and coriander.Cook until tomato softens. Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
