Let's make the whole lentils lentils today. Aaiye aaj baneye masoor ki daal
masoor ki daal - Although the color of whole lentil pulse is not good (color maybe not good) but it is a very delicious in taste. After tiring, its taste becomes unmatched (after fry the taste is damm good). Keep in mind that for the lentils we are going to make, use the whole lentil (used sabut masoor daal) for use.
Ingredients for making whole lentil pulses - Ingredients needed for making sabut masoor ki daal
Masur Sabut - Masoor Daal 100 grams
Garlic - Garlic 1 teaspoon
Ginger - Ginger 1 teaspoon
Cloves - Cloves - 2
Tej Patta - Tej Patta - 2
Dal Chinese - Daal chini 1 stick
Cumin seeds - 1 teaspoon of jeera
Rye - Rai 1/2 teaspoon
Asafoetida - Hing 1 pinch
Garam Masala - 1 teaspoon Garam Masala
Ghee - Ghee-1 tablespoon
Tamarind-Imli- 10 gm
Salt-salt
Method of preparation of lentils of whole lentils. How to make sabut masoor Ki dal
Cook Masar - Masoor Kao Pakaye
Wash the whole lentils, wash and remove the water for about half an hour. From this, the lentil will be well fluffy and pulses will be easily cooked. If the time is short, then you can cook the lentils directly in the water and cook it in the cooker (if you dont have enough time than put in cooker). Just need to add half a tablespoon of mustard oil (add sarson oil) and cook it for a little more time.
Add salt and turmeric mixed with lentils in the cooker. Now add two glasses (half liter-half-liter) water to it.
Close the cooker and boil over the high flame. When a whistle arrives, then lower the flame. After this, cook till three seats.
By opening the cooker and pressing the lentil with the hand (press the daal with hands to check is done or not), see if the lentil has been cooked or not. If the lentil is not cooked then take two whistles and take it.
Taste in lentils - Daal mein tadka lagaye
Make mash the things, ginger, garlic.
Keep cloves and cinnamon (these things too).
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7. Soak the tamarind in warm water and keep it for 10 minutes (dip in warm water). After 10 minutes remove the tamarind pulp and make the make chutney of imli.
Make a ghee hot in a pan. In hot ghee, add cumin seeds, mustard seeds and sharp leaves. Now put a pinch of asafetida in it.
After this, add garlic and ginger (also mix ginger and garlic). After about one minute, put the cinnamon and cloves.
10. After cooking the spice for two minutes, add garam masala (add the masala too) too.
11. When all this mixture starts ghee, add the add daal in it.
12. Cook it for 10 minutes and cook for about ten minutes.
Serve by adding green coriander and butter (add butter and serve)
You can eat lentil pulses with bread or chapati. Protein-rich (protein-daal must be twice a month) You must make this lent one or two times a month.
Source: http://vegrecipe.in/masoor-ki-daal-recipe-%E0%A4%B8%E0%A4%BE%E0%A4%AC%E0%A5%81%E0%A4%A4-%E0%A4%AE%E0%A4%B8%E0%A5%82%E0%A4%B0-%E0%A4%A6%E0%A4%BE%E0%A4%B2/
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