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MASH KI DAL

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Here is a recipe for Crush ki Dal, a tasty lentil dish normally ready in Pakistani and North Indian cooking:

Fixings:

1 cup entire dark gram lentils (sabut pound ki dal)
3 cups water
1 onion, finely slashed
2 tomatoes, finely slashed
2 green chilies, cut the long way
1 tablespoon ginger-garlic glue
1/2 teaspoon turmeric powder
1 teaspoon red bean stew powder
1 teaspoon cumin seeds
1 teaspoon garam masala
Salt to taste
3 tablespoons oil or ghee (explained margarine)
New coriander leaves for decorating
Lemon wedges for serving (discretionary)
Guidelines:

Flush the dark gram lentils (squash ki dal) under running water. Then, at that point, absorb them water for around 4-6 hours or short-term. This will help in cooking the lentils quicker.

Channel the drenched lentils and move them to a tension cooker or an enormous pot. Add 3 cups of water and heat it to the point of boiling.

If utilizing a tension cooker, cook the lentils on medium intensity for around 5-6 whistles or until they become delicate and delicate. In the case of utilizing a pot, cook the lentils over medium intensity for around 45-50 minutes or until they are completely cooked and soft.

When the lentils are cooked, crush them somewhat with the rear of a spoon or a masher. Put away.

Heat oil or ghee in a different dish or skillet over medium intensity. Add cumin seeds and let them splutter.

Add the hacked onions and green chilies to the container. Sauté until the onions become brilliant brown.

Add ginger-garlic glue and sauté briefly until the crude smell vanishes.

Add the cleaved tomatoes and cook until they become delicate and soft.

Add turmeric powder, red bean stew powder, and salt. Blend well to join the flavors in with the onion-tomato combination.

Presently, add the cooked and squashed lentils (pound ki dal) to the skillet. Combine everything as one to join the flavors.

Cook the dal for around 10-15 minutes on low intensity, mixing periodically, to permit the flavors to merge together.

Sprinkle garam masala over the dal and blend well.

Decorate with new coriander leaves.

Serve the Squash ki Dal hot with naan bread, rice, or roti. You can likewise crush some lemon juice on top prior to serving for an extra tart character.

Partake in your consoling and delightful Crush ki Dal!

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