Karela Chana daal recipe ❤️| Best recipe to make bitter gourd in my way | No more bitterness
jiHi assalamu alaikum all dear viewers Welcome to my you tube channel zaika e Lucknow,,
Is video me main share kar rahi hu bahut hi easy healthy and very delicious karela Chana daal recipe with no bitterness yani karele ki aisi recipe jisme kadhwapan na ke barabar ho ,aap ise chawal ya roti parathe ke sath serve kr sakte hai,,bade hi maze ki banti hai aap ise zaroor try kare ❤️ aur feedback bhi share zaroor kare , recipe pasand aaye to channel ko subscribe aur video ko like share karna na bhule. JazakAllah
thank you ❤️❤️
???? Ingredients:-
• Bitter gourd 300 gm
• Split chickpeas 150 gm
• Onion 300 gm
• Tomatoes 3 medium size
• Ginger garlic paste 2 tbsp
• Red chilli powder 1 tsp
• Turmeric powder 1/4 tsp
• Kashmiri red chilli powder 1/2 tsp
• Coriander powder 1 tsp
• Garam masala powder 1/2 tsp
• Salt 1 tsp
• Chaat masala powder 1 tbsp
• Crushed jaggery 1 tbsp
• Coriander leaves
• Water as required
• Cooking Oil as required
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Lakhnawi Khatti Dal
Lakhnawi Khatti Dal ( Sour Lentils)
Preparation Time: 5 min
Cooking Time: 25
Serves :3
Ingredients:
1.200gms Pink lentils (Masoor dal)
2.10-12 cloves of garlic
3.1.5 inches ginger root
4.1/2 tsp turmeric powder
5.1 tsp red chili powder
6.1 tsp black cumin seeds (shahi jeera)
7.1 inch diameter tamarind ball
8.Cooking Oil
9.Salt
Steps:
1.Wash pink lentils under running water until water runs clear
2.Take 1 liter water in a large pan. Add washed lentils to the pan.
3.Now add turmeric powder, grated ginger to the pan. Allow the lentils to boil on high flame
4.When lentil starts to boil, reduce the flame to minimum and cook covered.Keep stirring often, as the lentils have tendency to settle at the bottom of the pan.
5.Boil 1/2 cup water in a pan. Soak tamarind ball in this water for 8-10 minutes
6.After 5 minutes, check if the lentils have cooked by pressing them between your fingers
7.If uncooked, cover and cook for another 5-7 minutes
8.Mash and strain the tamarind pulp using a strainer
9.After 5 minutes, when lentils get cooked, add strained tamarind juice, and salt as per taste to the lentil and mix them well
10.Cover and cook the lentils for another 10 minutes
11.After 10 minutes, uncover the pan. Mash the lentils using the ladle
12.When lentils are mashed nicely, it attains a smooth and velvety texture and has a thick consistency. Turn off the flame and cover the lentils while we prepare for tempering.
13.Heat 3 tbspoon oil in a tempering pan .Add chopped garlic and fry until it turns brown
14.when garlic turns brown, add black cumin seeds and red chili powder and mix them nicely. Put this tempering on cooked lentils(dal)
Sweet and sour Black Chickpeas/Khatte meethe chane recipe*WITH ENGLISH SUBTITLES*By Zaika-e-luckhnow
How to make sweet and sour black chickpeas recipe, Very easy Delicious and unique chana Recipe by zaika-e-Lucknow,,
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Shahi Dal Mughlai | रेस्टोरेंट जैसी शाही मुग़लई दाल | Moong Makhani | मूँग दाल मखनी । Chef Ranveer
MOONG DAL MUGHLAI - Perfect Sunday recipe or anyday comfort recipe
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MOONG DAL MUGHLAI
Preparation time Over night
Cooking time 55 minutes
Serving 6
Ingredients
1 ½ large cup Moong dal, soaked, (मूंग दाल)
1 ½ tbsp Ghee, (घी)
1 large Onion, slice, (प्याज़)
1 tbsp Syah jeera, (शाह जीरा)
Salt to taste, (नमक स्वादानुसार)
1 tsp Degi red chilli powder, (देगी लाल मिर्च पाउडर)
¼ tsp Coriander powder, (धनिया पाउडर)
4 cups Water, (पानी)
For Tempering
1 tbsp Ghee, (घी)
1 tsp Oil, (तेल)
3-4 Cloves, ( लॉन्ग)
1 tsp Syah jeera, (शाह जीरा)
1 inch Ginger, chopped, (अदरक)
6 Garlic cloves, chopped/ crushed, (लहसुन)
2 large Onion, chopped, (प्याज़)
3-4 Green chilli, chopped, (हरी मिर्च)
¼ tsp Asafoetida, (हींग)
1 tsp Degi red chilli powder, (देगी लाल मिर्च पाउडर)
1 tbsp Coriander powder, (धनिया पाउडर)
½ tsp Turmeric powder, (हल्दी पाउडर)
2 tbsp Fried onion, (बरिस्ता)
½ cup Curd, beaten, (दही)
For Garnish
10-12 Coriander sprig, (धनिया पत्ता)
4-5 Mint sprig, (पुदीने के पत्ते)
1 tbsp Fried onion, (बरिस्ता)
1 small Butter, cube, (मक्खन)
1 Silver leaf, (optional)
Process
In a thick bottom sauce pot, add ghee, syah jeera let it splutter.
Add onion and saute on medium flame. Add soaked moong dal and saute well.
Add salt to taste, degi red chilli powder, coriander powder, water as required.
Cover it with the lid and cook for 20-25 minutes on medium flame.
For Tempering
In a kadai, add ghee, oil, cloves, shay jeera and let it splutter.
Add ginger, garlic and saute well until the garlic turns brown in color.
Add onion, green chilli and saute well. Add asafoetida, degi red chilli powder, coriander powder.
Add turmeric powder, fried onion, curd and saute on medium flame, until the masalas are cooked properly.
Transfer the cooked moong dal into the tadka and mix well.
Garnish it with coriander sprig, mint sprig, fried onion and butter.
Serve hot.
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