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A classic Punjabi lentil dish made with yellow pigeon peas, tempered twice with ghee, aromatic spices, and garlic for a rich, restaurant-style smoky flavor.
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Soak dal for 30 mins and pressure cook with turmeric and salt for 2 whistles. → Sauté cumin, hing, ginger, garlic, and onions in ghee until golden brown. → Add tomatoes and spices (turmeric, coriander powder) to the pan and cook until soft. → Combine the boiled dal with the masala and simmer. → Finish with a final tadka of ghee, cumin, and red chili powder for aroma.
Soak dal for 30 mins and pressure cook with turmeric and salt for 2 whistles. → Sauté cumin, hing, ginger, garlic, and onions in ghee until golden brown. → Add tomatoes and spices (turmeric, coriander powder) to the pan and cook until soft. → Combine the boiled dal with the masala and simmer. → Finish with a final tadka of ghee, cumin, and red chili powder for aroma.
A classic Punjabi lentil dish made with yellow pigeon peas, tempered twice with ghee, aromatic spices, and garlic for a rich, restaurant-style smoky flavor.
Wash the Toor dal thoroughly and soak it in water for 30 minutes before draining.
Add the soaked dal to a pressure cooker with 2 cups of water, 1/2 tsp turmeric, and 1/2 tsp salt. Cook for 2 whistles on high flame, then let the pressure release naturally.
Heat 2 tbsp of ghee in a pan. Once hot, add hing and 1 tsp cumin seeds until they sizzle.
Add dried red chillies, chopped garlic, and grated ginger. Sauté until the raw smell disappears and the garlic turns slightly golden.
Add chopped onions and sauté on medium flame for 4-5 minutes until they become light brown.
Soaking the dal for at least 30 minutes ensures even cooking and better texture.
Using ghee (clarified butter) instead of oil is essential for the authentic dhaba flavor.
Be careful with the salt in the tempering stage as the dal was already salted during boiling.
Deggi Mirch is used for its bright red color without adding too much heat; do not overcook it in the tadka pan or it will turn bitter.
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