How To make Gala Hua Dal(Cooked Lentils, Peas, and Beans
***** NONE *****
E ***** This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking. Makes 4-1/2 Cups Thick Lentil or Bean Puree 1-1/2 cups yellow lentils (arhar dal) or, red lentils
(masar dal), yellow split peas (supermarket variety), or yellow mung beans (moong dal) 1/4 teaspoon tumeric
4-1/2 cups water
1. Pick lentils, peas, or beans clean and wash
thoroughly in several changes of water. 2. Put the lentils, peas, or beans in a deep pot
along with the tumeric and 4-1/2 cups water; bring to a boil. (Be careful, they foam a lot.) Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 40 minutes (25 minutes for red lentils and mung beans). Cover, reduce heat, and continue cooking for an additional 20 to 25 minutes (10 minutes for red lentils and mung beans) or until soft. 3. Turn off heat and measure the puree. There should
be 4-1/2 cups puree; if not, add enough water to bring to that quanity. For a more ground puree, beat lentils, peas, or beans with a whisk for 3 to 5 minutes. Cooked dal can be kept for 3 days, refrigerated. Cooked lentils and beans thicken considerably and become gelatinous with keeping. They also reduce in volume considerably. Therefore remember to make allowance for such evaporation. My Note: I always end up beating them with a whisk as it velvetizes the soup. There is no need to use something like a food processor .... I think it would end up making the ingredients too fine and would ruin the texture of the soup. Also, I refrigerated them for both 1 day and then later 2 days and found that indeed, it did thicken .... I simply put them in a pot and added a cup or two of water and simmered until I got the consistency I wanted .... thick but with some liquid as this is not meant to be a soup in which a spoon will stand up Recipe By : Pat Gold <plgold@IX.NETCOM.COM>
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स्प्राउट्स कच्चा खाना चाहिए या उबालकर, क्या है फायदेमंद | Sprouts Kaccha Khaye Ya Ubal Kar | Boldsky
यदि आप एक हेल्दी डायट फॉलो करते हैं, तो आपकी थाली में नियमित रूप से स्प्रोउट्स मौजूद होते होंगे। इन छोटे अंकुरित बीजों में उच्च विटामिन और खनिज की भरमार होती है, जो इसे न्यूट्रिशन का पावरहाउस बनाता है। यह कैलोरी में कम, प्रोटीन, फोलेट, मैग्नीशियम, फास्फोरस, मैंगनीज और विटामिन सी और के से भरपूर होते हैं। स्प्राउट्स को जिस प्रकार से तैयार किया जाता है, वह इसे और भी ज्यादा पौष्टिक बना देता है। इसलिए यह फिटनेस और वजन घटाने वालों के बीच अत्यधिक पसंदीदा स्नैक आइटम है। इन्हें खाने से पाचन में सुधार, ब्लड शुगर लेवल कंट्रोल करने में मदद मिलती है। हालांकि, कच्चे स्प्राउट्स खाने को अक्सर फूड पॉइजनिंग के मामलों से जोड़ा जाता है। जिन लोगों के मन में अक्सर यह सवाल आता है कि स्प्राउट्स को कच्चा खाएं या पकाकर, तो आज हम इसी बात को लेकर चर्चा करेंगे।
If you follow a healthy diet, your plate will have regular sprouts. These small sprouted seeds are rich in high vitamins and minerals, making it a powerhouse of nutrition. It is low in calories, rich in protein, folate, magnesium, phosphorus, manganese and vitamin C and K. The way the sprouts are prepared makes it even more nutritious. It is therefore a highly preferred snack item among fitness and weight watchers. Eating these helps to improve digestion, control blood sugar level. However, eating raw sprouts is often associated with cases of food poisoning. The question that often comes to the mind of people is whether to eat spouts raw or cooked, then we will discuss the same thing today.
#SproutsKacchaKhanaChahiyeYaUbalKar
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VEGAN JACKFRUIT CURRY | ECHORER DALNA | KATHAL KI SABZI
Vegan Jackfruit Curry - Echorer Dalna - Echor Kalia - Kathal Ki Sabzi
Jackfruit (echor in Bengali) is known as meat of the tree in West Bengal (state in eastern part of India). This vegetarian or vegan dish is cooked using tender green jackfruit just like a chicken or mutton curry using the same ingredients, so it tastes so much similar to a mutton curry. I used canned green jackfruit but if fresh ones are available at your place then I highly recommend using that.
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Ingredients required for making vegan mutton curry - Serves 6
* 565 gm/1.2 lb canned green jackfruit in brine (28 gm/10 oz drained weight). I used 2 cans.
* 340 gm/12 oz/ 3 medium potatoes
* 12 cloves of garlic
* 1& 1/2 inch length ginger
* 2 medium onions. Use one for making paste and slice the other one.
* 1 large tomato
* 1 green chilli (optional)
* 2 dry bay leaves
* 1 teaspoon whole cumin seeds(jeera)
* Oil - 3 to 4 tablespoons or according to preference
* 1/2 teaspoon garam masala powder
* 1 teaspoon salt or as per taste
* 1 teaspoon sugar (optional)
For the spice paste -
* 2 teaspoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon turmeric powder + 1/4 th teaspoon added while frying potatoes
* 1 teaspoon kashmiri red chili powder or paprika
Serve this with hot steamed rice or roti.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.