Give delicious tadka to simple dal, everyone will keep licking their fingers: Tadka Dal Recipe

Tadka Dal Recipe: The festive season is going on, on this special occasion you can prepare different types of dishes and feed them to your guests, which everyone will praise after eating. We often have guests Cheese And they prepare and feed things like Kofta, but if you give a little different twist to simple things and feed them to people, then it can be a different experience. This simple Recipe You can include pulses. Yes, many types of recipes are prepared from lentils. Apart from simple dal, you can cook and serve it in different ways. Let us know some special and delicious recipes made from lentils-

Also read: Now make tasty Tandoori Aloo Tikka at home, know the recipe

guests To feed Lentils Tadka

Dal tadka is prepared on almost every special occasion. It is mainly prepared from toor, moong and gram dal. It is very easy to cook, which is also very tasty.

Lentils make Of For Material

• Toor dal – 1 cup
• Water – 3 cups
• Finely chopped tomato – 1
• Chopped green myrtle – 1
• Turmeric powder – 1 teaspoon
• Salt (as per taste) – 1 teaspoon
• Ginger-garlic paste – 1 teaspoon

Tadka to put Of For Material

• Ghee or oil – 2 teaspoons
• Cumin – 1 teaspoon
• Finely chopped garlic cloves – 2-3)
• Dry red chilli – 1-2
• Asafoetida – 1/2 teaspoon
• Garam masala – 1 teaspoon
• Red chilli powder – 1/2 teaspoon
• For garnish – fresh coriander

Lentils make of Method

• Wash the lentils thoroughly and soak them in water for 15-20 minutes.
• Now add soaked lentils, water, turmeric, salt, ginger-garlic paste, tomatoes and green chillies in the cooker and cook for 3-4 whistles.
• After this, let the pressure of the cooker release, then mash the dal well so that it becomes uniform.

Lentils In Tadka Ready to do of Method

• Heat ghee or oil in a small pan.
• As soon as the ghee becomes hot, add cumin seeds to it. When cumin seeds start crackling, add chopped garlic and fry until golden.
• After this add dry red chilli, asafoetida, garam masala and red chilli powder. Fry the spices for a few seconds.
• Add the tempering to the prepared dal and mix well. Take dal tadka is ready.

Lentils buttery after eating Guest licking stay will go Finger

Dal Makhani is a famous Punjabi dish, known for its creamy, butter-rich and spicy taste. It is prepared mainly with black urad dal and kidney beans and generous use of butter and cream.

Lentils And kidney beans Of For Material

• Black urad dal – 1 cup
• Rajma – 1/4 cup
• Water – 4-5 cups
• Turmeric powder – 1/2 teaspoon
• Salt – as per taste

Tadka Of For Material

• Butter – 2 tbsp
• Oil – 1 tbsp
• Cumin – 1 teaspoon
• Bay leaf – 1
• Finely chopped onion – 1
• Chopped garlic cloves – 2-3
• Grated ginger – 1 inch
• Tomato puree – 2-3
• Finely chopped green chillies – 2
• Red chilli powder – 1 teaspoon
• Garam masala – 1/2 teaspoon
• Coriander powder – 1/2 teaspoon
• Fresh cream – 1/2 cup
• spoon butter – 2 big
• Green coriander – for garnish

Lentils And kidney beans To to cook of Method

• Soak black urad dal and kidney beans in water overnight (8-10 hours).
• The next day, wash both of them and put them in a pressure cooker. Mix 4-5 cups of water, turmeric powder and salt.
• Cook the dal and rajma on low flame till the cooker makes 6-8 whistles. Until it melts well. It should become soft and thick.

Tadka Ready to do of Method

• Heat butter and oil in a pan.
• Add cumin and bay leaves in it. When the cumin seeds start crackling, add chopped onion and fry until it turns golden brown.
• After this, add chopped ginger, garlic and green chilli and fry for a few more minutes.
• Now add tomato puree and cook it until oil separates from the sides.
• Add red chili powder, garam masala, and coriander powder to it and mix well.

Lentils buttery make of Method

• Add cooked dal and rajma to this spice mixture. Mix it well and let it cook for a few minutes.
• If the dal has become too thick, add some water to bring it to your desired consistency.
• Now add cream and butter in it and let it cook on low flame for 10-15 minutes so that all the flavors mix well.
• Garnish it by adding fresh coriander.

Panchratna Lentils Is Enough apart

Panchratna Dal is a delicious and nutritious Indian dish, made from five different types of pulses. Its name is derived from panch (five) and ratna (gems), meaning the five important pulses that together constitute this dish. It is cooked with various spices.

Panchratna Lentils Of For necessary Material

• Toor dal (arhar dal) – 2 tbsp
• Moong dal – 2 tbsp
• Masoor dal – 2 tbsp
• Chana dal – 2 tbsp
• Urad dal – 2 tbsp
• Finely chopped tomato – 1
• Finely chopped onion – 1
• Finely chopped green chillies – 2 to 3
• Ginger-garlic paste – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red chilli powder – 1 teaspoon
• Coriander powder – 1/2 teaspoon
• Garam masala – 1/2 teaspoon
• salt as per taste
• Water (for cooking dal) – 3 cups
• Ghee or oil – 2 tbsp
• Cumin – 1 teaspoon
• Dry red chilli – 2-3
• Asafoetida – 1/2 teaspoon
• Green coriander (for garnish)

Panchratna Lentils to cook of Method

• Wash all the five pulses thoroughly and soak them in water for about 20-30 minutes.
• Now add soaked pulses, 3 cups of water, turmeric and salt in the pressure cooker. Close the cooker and cook the dal for 3-4 whistles.
• After the pressure is released, mix the dal well. If the dal has become too thick, you can add some more water to it.

Tadka make of Method

• Heat ghee or oil in a pan.
• Add cumin seeds and when it starts crackling, add asafoetida and dry red chilli.
• Now add chopped onion and fry it until it turns golden brown.
• After this add ginger-garlic paste and fry for a few seconds.
• Now add finely chopped tomatoes, green chillies, red chilli powder, coriander powder, and garam masala. Cook the masala until oil separates from the sides.

• Add the prepared tadka to the cooked dal and mix well.
• Let the dal cook on low flame for a few more minutes so that the flavor of the tempering gets mixed properly.
• Finally garnish with fresh coriander.

kidney beans Too Tax Can Are TRAI

Rajma is specially cooked with rajma (kidney beans) and spices. It is served with rice (rajma rice) or roti.

kidney beans make Of For Material

• Rajma (Kidney Beans) – 1 cup
• Water – 4 cups
• Salt – 1/2 teaspoon
• Ginger-garlic paste – 1 teaspoon
• Ingredients for preparing masala
• Oil or ghee – 2 tbsp
• Cumin – 1 teaspoon
• Finely chopped onion – 1
• Tomato Puree – 2-3
• Finely chopped garlic cloves – 2-3
• Grated ginger – 1 inch
• Green chilli (chopped) – 1-2
• Coriander powder – 1 teaspoon
• Red chilli powder – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Garam masala – 1/2 teaspoon
• Dry mango powder (optional) – 1/2 teaspoon
• Salt – as per taste
• Fresh coriander (for garnish)

kidney beans Method

• Soak the kidney beans in water overnight or for at least 8 hours.
• Wash the soaked kidney beans and put them in the pressure cooker. Add 4 cups of water, salt, and ginger-garlic paste to it.
• Boil the Rajma on medium flame for 6-8 whistles so that it melts well.
• Let the pressure of the cooker release on its own and then check the Rajma whether it has become completely soft or not. If needed, you can cook for some more time.
• Heat oil or ghee in a kadai or pan and add cumin seeds to the hot oil and let it splutter.
• Now add finely chopped onion and fry until the onion turns golden brown.
• Add chopped garlic, ginger and green chillies and fry for a few seconds.
• Now add tomato puree and cook it until the oil separates from the spices.
• After this add coriander powder, red chilli powder, turmeric powder and salt and mix well.
• Let the spices fry well so that all the flavors combine well.
• Add the cooked rajma to the spice mixture and mix well.
• If the Rajma has become thick, add some water to bring it to your desired consistency.
• Now cook it on low flame for 10-15 minutes so that the flavor of the spices gets mixed well with the kidney beans.
• Finally add garam masala and dry mango powder and cook for a few more minutes.
• Garnish the rajma with fresh coriander. And serve hot Rajma with rice or roti.

cholar Lentils of Recipe Is extremely Delicious

Cholar Dal is a traditional Bengali dish, made especially on puja occasions or special events. It has a great balance of sweet and spicy tastes, which makes it different from other dals. It is prepared from gram pulses (chana dal) and contains coconut, raisins, and mild spices.

necessary Material

• Chana dal (chana dal) – 1 cup
• Water – 3-4 cups
• Ghee or oil – 2 tbsp
• Bay leaf – 1
• Cumin – 1 teaspoon
• Whole garam masala (cinnamon, cloves, cardamom) – 1 teaspoon
• Dry red chilli – 1-2
• Turmeric powder – 1/2 teaspoon
• Red chilli powder (optional) – 1/2 tsp
• Ginger paste – 1 teaspoon
• Sugar (as per taste) – 1 tablespoon
• Salt – as per taste
• Thinly chopped coconut – 1/4 cup
• Chopped green chillies – 1-2
• Raisins – 10-12
• Garam Masala Powder – 1/2 tsp
• Fresh coriander (for garnish)

cholar Lentils make of Method

• Wash gram dal and soak it in water for 15-20 minutes.
• Add lentils, turmeric, and water in a pan. Cook the dal on medium flame until it becomes soft but not completely cooked. It should remain slightly grainy.
• Keep cooked dal aside.
• Heat ghee or oil in a pan.
• Add bay leaves, cumin seeds, and whole garam masala (cinnamon, cloves, cardamom), then let the spices sizzle.
• Now add dry red chilli and ginger paste and fry for a few seconds.
• Add coconut pieces and fry them until they turn light golden.
• Add raisins and chopped green chillies, then fry it for some more time.
• Now put the boiled dal in the tempering pan.
• Add salt, sugar, and garam masala powder to it. If the dal has become too thick, add some water to bring it to your desired consistency.
• Let the dal cook on low flame for 5-7 minutes so that all the spices get mixed well in the dal.
• Garnish the cholar dal with fresh coriander and then serve it with hot luchi (maida puri), Bengali pulao or simple rice.