Mash Ki Daal Recipe Video - How to Make Maash Ki Dal - Urad Dal or Black Gram Dry Curry
150.3 هزار بار بازدید -
7 سال پیش
-
Mash/Urad Dal or Black Gram
Mash/Urad Dal or Black Gram Dry Curry from Maimoona Yasmeen's Recipes
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Ingredients: For 5 - 6 servings
Black gram/urad/maash dal: 200 grams/1 standard cup
Whole dry red chillies: 6
Ginger garlic paste: 1 teaspoon
Clarified butter/pure ghee: 1 tablespoon
Salt: 1 teaspoon or as per the taste
Oil: 5 tablespoons
Onions: 2 medium sized/150 grams
Chopped coriander: 1 tablespoon
Chopped mint leaves: 1 tablespoon
Procedure:
1.Soak black gram or maash or urad dal for about one hour.
2. After one hour of soaking, strain its water and add to a saucepan.
3. Add two hundred and fifty/250 ml of water, whole dried red chillies, ginger garlic paste and clariifed butter or pure ghee.
4. Mix well, close the lid and cook for about 15 minutes on low flame till black gram gets quite tender (80 percent cooked/tenderized).
5. While it is still watery, add 1 teaspoon salt or add salt as per the taste. Mix well.
6. Cook on medium to low flame till black gram is fully cooked/tenderized but not sticky.
7. When the water dries up, switch off the flame.
8. Add oil to another pan.
9. Add thinly sliced onions and semi fry till the onions turn light brown and crisp.
10. Remove the fried onions and keep aside for garnishing.
11. Into the same left over oil, add cooked bengal gram.
12. Stir fry for 30 seconds till the water is completely dried.
13. Take out in a serving plate. Garnish with chopped mint leaves, chopped coriander and fried and crisp onions.
Mash Ki Dal/Black gram dry curry is ready. Serve hot with Phulka or Chapati/flattened bread in the breakfast.
YOU CAN ALSO REACH US ON :
Youtube Subscribe -https://goo.gl/c1S3LX
Website - http://www.hyderabadwala.com
Facebook - http://www.facebook.com/hyderabadwale...
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Twitter - Twitter: Hyderabadwalaa
Instagram - Instagram: hyderabadwalarecipes
Ingredients: For 5 - 6 servings
Black gram/urad/maash dal: 200 grams/1 standard cup
Whole dry red chillies: 6
Ginger garlic paste: 1 teaspoon
Clarified butter/pure ghee: 1 tablespoon
Salt: 1 teaspoon or as per the taste
Oil: 5 tablespoons
Onions: 2 medium sized/150 grams
Chopped coriander: 1 tablespoon
Chopped mint leaves: 1 tablespoon
Procedure:
1.Soak black gram or maash or urad dal for about one hour.
2. After one hour of soaking, strain its water and add to a saucepan.
3. Add two hundred and fifty/250 ml of water, whole dried red chillies, ginger garlic paste and clariifed butter or pure ghee.
4. Mix well, close the lid and cook for about 15 minutes on low flame till black gram gets quite tender (80 percent cooked/tenderized).
5. While it is still watery, add 1 teaspoon salt or add salt as per the taste. Mix well.
6. Cook on medium to low flame till black gram is fully cooked/tenderized but not sticky.
7. When the water dries up, switch off the flame.
8. Add oil to another pan.
9. Add thinly sliced onions and semi fry till the onions turn light brown and crisp.
10. Remove the fried onions and keep aside for garnishing.
11. Into the same left over oil, add cooked bengal gram.
12. Stir fry for 30 seconds till the water is completely dried.
13. Take out in a serving plate. Garnish with chopped mint leaves, chopped coriander and fried and crisp onions.
Mash Ki Dal/Black gram dry curry is ready. Serve hot with Phulka or Chapati/flattened bread in the breakfast.
7 سال پیش
در تاریخ 1396/08/04 منتشر شده
است.
150,399
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