Ingredients:
- Ghee ¼ Cup
- Laung (Cloves) 5-6
- Sabut kali mirch (Black peppercorns) 6-8
- Adrak (Ginger) julienne 1 inch piece
- Pyaz (Onion) chopped 1 medium
- Lehsan (Garlic) crushed 1 tbs
- Hari mirch (Green chilies) 2-3
- Tamatar (Tomatoes) grinded 2 medium
- Hing (Asafeotida) powder ¼ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Mash daal (White lentil gram) 250 gms (soaked & boiled with salt)
- Pani (Water) 1 Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Garam masala powder ½ tsp
Tadka: (Optional)
- Cooking oil 2-3 tbs
- Sabut lal mirch (Whole red chilies) 5-6
- Zeera (Cumin seeds) ½ tsp
- Lal mirch powder (Red chili powder) ¼ tsp
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
Directions:
In pot,add ghee and let it melt,add cloves,black peppercorns and mix.
Add ginger and mix well.
Add onion and fry until light brown.
Add garlic and mix well.
Add green chilies and fry for a minute.
Add grinded tomatoes and mix well.
Add asafeotida powder,red chili powder,turmeric powder and salt,mix well and cook for 2-3 minutes.
Ad boiled white lentil gram and mix well.
Add water and mix well.
Add fresh coriander and garam masala powder,cover and let it simmer for 2 minutes.Its ready to serve!
Tadka: (Optional)
In small frying pan,add cooking oil,whole red chilies,cumin seeds and fry for 1 minute.
Turn off the flame,add red chili powder and mix.
Add tadka on cooked white lentil gram and garnish with ginger,fresh coriander & serve.
Ajza:
- Ghee ¼ Cup
- Laung (Cloves) 5-6
- Sabut kali mirch (Black peppercorns) 6-8
- Adrak (Ginger) julienne 1 inch piece
- Pyaz (Onion) chopped 1 medium
- Lehsan (Garlic) crushed 1 tbs
- Hari mirch (Green chilies) 2-3
- Tamatar (Tomatoes) grinded 2 medium
- Hing (Asafeotida) powder ¼ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Namak (Salt) 1 tsp or to taste
- Mash daal (White lentil gram) 250 gms (soaked & boiled with salt)
- Pani (Water) 1 Cup or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Garam masala powder ½ tsp
Tadka: (Optional)
- Cooking oil 2-3 tbs
- Sabut lal mirch (Whole red chilies) 5-6
- Zeera (Cumin seeds) ½ tsp
- Lal mirch powder (Red chili powder) ¼ tsp
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
Directions:
Pot mein ghee dal ker melt karein,laung aur sabut kali mirch dal ker mix ker lein.
Adrak dal ker ache tarhan mix karein.
Pyaz dal dein aur light brown hunay tak fry ker lein.
Lehsan dal ker ache tarhan mix karein.
Hari mirchein dal dein aur 1 minute kliya fry ker lein.
Grinded tamatar dal ker ache tarhan mix ker lein.
Hing powder,lal mirch powder,haldee powder aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Boiled mash daal shamil karein aur ache tarhan mix ker lein.
Pani dal ker mix ker lein.
Hara dhania aur garam masala powder dal ker dhak dein aur 2 minutes kliya dum per rakh dein.Serve kerna kliya tayyar hai.
Tadka: (Optional)
Chotay frying pan mein cooking oil,sabut lal mirch aur zeera dal ker 1 minute kliya fry ker lein.
Chulha bund ker dein aur lal mirch powder dal ker mix ker lein.
Tadka ko mash daal per dal dein,adrak aur hara dhania sa garnish ker ka serve karein.
