Lauki wala lentils

🥘 Lauki wala lentils

Content -

1 cup of tur/ moong mogar dal

1 cup of barik chopped lauki

Hing

1/2 teaspoon cumin

Prove hot spice

2 proof red peppers

1 sliced tomato

1/2 teaspoon ginger garlic paste

1 chopped onion

4 green peppers chopped

Salt to taste

1/2 teaspoon red pepper powder

1/4 teaspoon turmeric powder

1/2 tablespoons coriander powder

1/2 teaspoon kasuri fenugreek

2 large tablespoons of oil / ghee

The method -

Wash the lentils properly and soak it in water for 1/2 hour. Mix ghee, dal, little turmeric, 1 spoon ghee and salt in cooker and cook till 2 cities reach. Heat ghee/oil in pan. When it is hot, add cumin, hing, sabut garam masala, sabut red chilli. Put onion, green pepper and ginger garlic paste and let it cook. Mix all the dry spices after 5 minutes.

Poured tomatoes. Cook tomatoes until they melt and oil/ghee comes up. Mix the lentils nicely in the cooker. Put the tadka over the lentils. Pour green coriander. Lauki's lentil is ready. Serve hot.

🥘 Delicious - Dal Spinach

Content -

1 cup wet moong lentils

1 cup thin chopped spinach

2 large tablespoons of oil / desi ghee

1/2 teaspoon cumin

Salt to taste

1/2 teaspoon red pepper powder

1/4 teaspoon turmeric powder

1/2 teaspoon coriander

Hing

1 proof red pepper

1 sharp leaf

3-4 curry leaves

1 clove

2 peppers

2 chopped green peppers

1 sliced tomato

Green coriander

Lemon juice

Recipe - Heat oil / ghee in handi. Add cumin, hing, sharp leaf, clove, black pepper, proof red pepper, curry leaf. Green chillies, tomatoes and cook with spinach. Mix all the dry spices. Mix the spices with lentils when cooked well. Add 1.5 cups of water. Cover it and let it cook. Stop gas after 25-30 minutes. Add green coriander and lemon juice after some time. Lentil spinach is ready.

🥘Tasty Sambar made with easy recipe 🥘

Content -

1 cup of Tur (arhar) dal

1 cup mix veg (gourd, guarfali, pumpkin, onion, green chillies, sahajan pod, tomatoes etc)

1 teaspoon tamarind paste

Salt

1/2 teaspoon red pepper powder

2 tablespoons of sambar masala

Hing

1/2 teaspoon mustard

1/2 fenugreek grain

Kadhi leaf

Red chilli in proof

2 teaspoon oil

Recipe --

Soak 1 cup of Arhar Dal for 1 hour. Boil pulses, salt, gourd, pod, onion, green chillies, Sahajan pod, pumpkin together. Add 2 tablespoons of tamarind paste, red pepper and sambhar masala and heat oil and apply saabut red pepper, hing, curry leaves, grain fenugreek, mustard. Sambar is ready.

🥘Turai lentils 🥘

Content -

1 cup of tur/ moong mogar dal

1 cup of barik chopped trumpet

Hing

1/2 teaspoon cumin

Prove hot spice

2 proof red peppers

1 sliced tomato

1/2 teaspoon ginger garlic paste

1 chopped onion

4 green peppers chopped

Salt to taste

1/2 teaspoon red pepper powder

1/4 teaspoon turmeric powder

1/2 tablespoons coriander powder

1/2 teaspoon kasuri fenugreek

2 large tablespoons of oil / ghee

The method -

Wash the lentils properly and soak it in water for 1/2 hour. Mix trumpet, dal, little turmeric, 1 teaspoon ghee and salt and cook in the cooker till 2 cities reach. Heat ghee/oil in pan. When it is hot, add cumin, hing, sabut garam masala, sabut red chilli. Put onion, green pepper and ginger garlic paste and let it cook. Mix all the dry spices after 5 minutes.

Poured tomatoes. Cook tomatoes until they melt and oil/ghee comes up. Mix the lentils nicely in the cooker. Put the tadka over the lentils. Pour green coriander. Turai lentils are ready. Serve hot.