Ingredients:
- Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
- Water 1 litre
- Cooking oil 3-4 tbs
- Zeera (Cumin seeds) 1 tsp
- Tez patta (Bay leaf) 1
- Darchini (Cinnamon stick) 1
- Pyaz (Onion) chopped 1 medium
- Pureed tomatoes 2-3 large
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera powder (Cumin powder) 1 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Water 200ml
- Coconut milk powder 50g Substitute: Coconut milk 1 & ½ Cup
- Hara dhania (fresh coriander) chopped 1-2 tbs
- Cream 2-3 tbs
- Hara dhania (fresh coriander) chopped
Directions:
In a pot,add black lentil gram,water & bring it to boil,cover & boil on medium flame until tender (20-25 minutes),cook until reduced to 1 cup of water & set aside.
In a pot,add cooking oil,cumin seeds,bay leaf,cinnamon stick & mix well.
Add onion,mix well & sauté until translucent.
Add pureed tomatoes & mix well.
Add ginger garlic paste,mix well & cook for 1-2 minutes.
Add salt,turmeric powder,coriander powder,red chilli powder,cumin powder,black pepper powder,mix well & cook until oil separates (2-3 minutes).
Add cooked black lentil with water,mix well & bring it to boil.
In water,add coconut milk powder and whisk well.
Add prepared coconut milk and mix well,cover & cook on low flame for 8-10 minutes.
Remove bay leaf,turn off the flame & mash with the help of wooden masher.
Turn on the flame,add fresh coriander,cover & simmer on low flame for a minute.
Garnish with cream,fresh coriander & serve!
Ajza:
- Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
- Water 1 litre
- Cooking oil 3-4 tbs
- Zeera (Cumin seeds) 1 tsp
- Tez patta (Bay leaf) 1
- Darchini (Cinnamon stick) 1
- Pyaz (Onion) chopped 1 medium
- Pureed tomatoes 2-3 large
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera powder (Cumin powder) 1 tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Water 200ml
- Coconut milk powder 50g Substitute: Coconut milk 1 & ½ Cup
- Hara dhania (fresh coriander) chopped 1-2 tbs
- Cream 2-3 tbs
- Hara dhania (fresh coriander) chopped
Directions:
Pot mein kali masoor daal aur pani dal dein aur ubal anay dein aur dhak ker darmiyani ancch per gul janay tak boil ker lein (20-25 minutes),1 cup pani reh janay tak paka lein & side per rakh dein.
Pot mein cooking oil,zeera,tez patta aur darchini dal ker ache tarhan mix karein.
Pyaz dal ker ache tarhan mix karein aur translucent hunay tak sauté ker lein.
Pureed tomatoes dal ker ache tarhan mix ker lein.
Adrak lehsan pasta dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Namak,haldi powder,dhania powder,lal mirch powder,zeera powder aur kali mirch powder dal ker ache tarhan mix karein aur oil alag ho janay tak paka lein (2-3 minutes).
Cooked kali masoor daal pani ka saath dal ker ache tarhan mix karein aur ubal anay dein.
Pani mein coconut milk powder dal ker ache tarhan whisk ker lein.
Tayyar coconut milk dal ker ache tarhan mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
Tez patta ko nikal lein,chulha bund ker dein aur wooden masher ki madad sa mash ker lein.
Chulha on karein aur hara dhania dal ker dhak dein aur ek minute kliya dum per rakh dein.
Cream aur hara dhania sa garnish ker ka serve karein!
