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INGREDIENTS


Pumpkin Chana Dal

Servings - 2 - 3

INGREDIENTS

Split bengal gram - 180 grams

Water - 500 milliliters

Oil - 2 tablespoons

Cumin - 1 teaspoon

Ginger garlic paste - 2 tablespoons

Onions - 125 grams

Tomato - 115 grams

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Pumpkin - 320 grams

Water - 500 milliliters

Coriander - 1 tablespoon

Coriander - for garnishing

PREPARATION

1. In a bowl, add 180 grams split bengal gram, 500 milliliters water and soak for 2 hours.

2. Take a pressure cooker, add 2 tablespoons oil, 1 teaspoon cumin, 2 tablespoons ginger garlic paste and stir for 1 - 2 minutes.

3. Then, add 125 grams onions and fry till translucent.

4. Now, add 115 grams tomato and saute until it turns soft and pulpy.

5. Cook for 5 - 7 minutes on medium heat.

6. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.

7. Then, add the soaked dal, 320 grams pumpkin and mix it well.

8. Now, add 500 milliliters water and mix it again.

9. Cover it with lid.

10. Cook till you hear 3 whistles.

11. Open the lid and give it a nice stir.

12. Add 1 tablespoon coriander and mix it well.

13. Garnish with coriander.

14. Serve hot with roti or rice.

Sultani Dal

Servings - 2 - 3

INGREDIENTS


Split pigeon peas - 250 grams

Water - 500 milliliters

Fresh cream - 80 milliliters

Milk - 100 milliliters

Curd - 100 grams

Cardamom powder - 1/4 teaspoon

Grounded cloves - 1/4 teaspoon

Water - 500 milliliters

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Charcoal

Ghee - 1 tablespoon

Ghee - 2 tablespoons

Cumin - 1 teaspoon

Garlic - 1 tablespoon

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