Material
1 cup urad dal (soaked overnight)
1/4 cup Rajma (soaked overnight)
2-3 tablespoons ghee/butter
2 tomatoes finely chopped
2 finely chopped green chillies
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon of kasuri fenugreek (crushed)
2 tablespoons cream
Salt taste
Green coriander for decoration
Method
Soak urad dal and Rajma overnight. The next day, boil them until 4-5 whistles in the cooker or until completely melts. To enhance the taste in the lentils, add some salt and turmeric to it.
Heat ghee or butter in a pan. Add cumin seeds and grind it. Then add green chillies and tomatoes and add spices (turmeric, red chili powder, coriander powder). – Cook the tomatoes well until it becomes soft and leaves the spice oil.
Add boiled dal and rajma in the early morning and mix well. After this, cook it on low flame for at least 30-40 minutes, so that the lentils and spices are mixed well and the lentils become thick.
When the lentils become thick and cook completely, add garam masala, kasoori methi and cream. Mix it well and cook for a while.
When the lentils are ready, take it out in a vessel. Decorate with cream and ghee from above. Garnish with fresh chopped coriander leaves.
If you want to taste the lentils like a smokey restaurant, then burn coal and keep it in a bowl and keep the bowl in the middle of the lentils. – Add a little ghee over it and cover the lentils. This will bring a slight smokey flavor in the lentils.
Cooking the lentils on low flame makes its taste even more spicy. The longer you cook it, the delicious it will be
Recipe News Desk !!! This lentils are delicious as well as nutritious, ideal for eating after a day-long fasting. Mother’s dal is a good source of protein, fiber and iron. It provides nutrition to the body after fast. It is believed that eating the mother’s dal after being hungry for a long time provides satisfaction and energy. So let us tell you today how to make Karva Chauth special from this pulses.
Material
1 cup urad dal (soaked overnight)
1/4 cup Rajma (soaked overnight)
2-3 tablespoons ghee/butter
2 tomatoes finely chopped
2 finely chopped green chillies
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon of kasuri fenugreek (crushed)
2 tablespoons cream
Salt taste
Green coriander for decoration
Method
Soak urad dal and Rajma overnight. The next day, boil them until 4-5 whistles in the cooker or until completely melts. To enhance the taste in the lentils, add some salt and turmeric to it.
Heat ghee or butter in a pan. Add cumin seeds and grind it. Then add green chillies and tomatoes and add spices (turmeric, red chili powder, coriander powder). – Cook the tomatoes well until it becomes soft and leaves the spice oil.
Add boiled dal and rajma in the early morning and mix well. After this, cook it on low flame for at least 30-40 minutes, so that the lentils and spices are mixed well and the lentils become thick.
When the lentils become thick and cook completely, add garam masala, kasoori methi and cream. Mix it well and cook for a while.
When the lentils are ready, take it out in a vessel. Decorate with cream and ghee from above. Garnish with fresh chopped coriander leaves.
If you want to taste the lentils like a smokey restaurant, then burn coal and keep it in a bowl and keep the bowl in the middle of the lentils. – Add a little ghee over it and cover the lentils. This will bring a slight smokey flavor in the lentils.
Cooking the lentils on low flame makes its taste even more spicy. The longer you cook it, the delicious it will be
