punjabi dhaba

Moong dal tadka is a comforting and nutritious dish, made with yellow lentils (moong dal) tempered with aromatic spices. Here's a detailed recipe: Ingredients For Dal: Moong dal (yellow lentils): 1 cup Water: 3 cups Turmeric powder: ½ teaspoon Salt: To taste For Tadka (Tempering): Ghee (or oil): 2 tablespoons Cumin seeds: 1 teaspoon Mustard seeds (optional): ½ teaspoon Hing (asafoetida): A pinch Garlic cloves (chopped): 4-5 Ginger (grated): 1 teaspoon Green chilies (slit): 2 (adjust as per taste) Onion (finely chopped): 1 medium-sized Tomatoes (chopped): 1 medium-sized Red chili powder: ½ teaspoon Coriander powder: 1 teaspoon Garam masala: ½ teaspoon (optional) Fresh coriander leaves (chopped): For garnish Lemon juice: 1 teaspoon Instructions Step 1: Cook the Moong Dal Wash the moong dal thoroughly under running water until it runs clear. In a pressure cooker (or pot), add the washed dal, water, turmeric powder, and a little salt. Pressure cook for 2-3 whistles on medium heat. If using a pot, cook until the dal is soft and mushy, stirring occasionally. This may take 20-25 minutes. Once done, whisk the dal lightly to make it smooth. Adjust the consistency by adding water if needed. Step 2: Prepare the Tadka Heat ghee (or oil) in a pan. Add cumin seeds and mustard seeds. Let them splutter. Add a pinch of hing, followed by chopped garlic and grated ginger. Sauté until golden and aromatic. Toss in green chilies and onions. Sauté until the onions turn golden brown. Add the chopped tomatoes and cook until they soften and release oil. Mix in red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes. Step 3: Combine Dal and Tadka Pour the prepared tadka into the cooked moong dal. Mix well. Simmer for 3-5 minutes, allowing the flavors to blend beautifully. Adjust salt if needed. Step 4: Garnish and Serve Garnish with chopped coriander leaves and a squeeze of fresh lemon juice. Serve hot with bajra and atta mix roti, steamed rice, or jeera rice. How to Make Bajra and Atta Mix Roti Ingredients: Bajra flour: 1 cup Wheat flour (atta): ½ cup Salt: A pinch Warm water: For kneading Method: Mix bajra flour, wheat flour, and salt in a bowl. Gradually add warm water and knead into a soft dough. Divide into equal portions and roll out each into a circle using a rolling pin. Cook on a hot tawa, applying a little ghee or butter on both sides, until golden brown spots appear.

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