Maa Chole Ki Dal Ka Paratha Food

MAA KI DAL | KALI DAL | BLACK GRAM DAL | SABUT URAD DAL

Steps:

• Pick the sabut urad dal and rinse in water for 2 to 3 times and soak it in water for 30 to 40 minutes. You can also soak the lentils for 4 to 5 hours or overnight, depending on the quality of dal. If the lentils are old or near expiry date, then soak overnight.
• Later drain the soaked sabut urad dal.
• Heat ghee or oil in a 3 litre stovetop pressure cooker. Instead of ghee you can also use butter. Keep the heat to low. Add the cumin seeds. When they sizzle and crackle, then add chopped onions.
• Fry the onions stirring often till light brown or golden on low to medium-low heat.
• Add the pureed tomatoes. Stir and mix well.
• Next add the crushed ginger-garlic or ginger-garlic paste.
• Add the all the dry spice powders - coriander powder, turmeric powder, red chili powder and garam masala powder. Stir the spice powders and mix well.
• Add chopped green chilies.
• Saute the masala on a low to medium-low heat till the oil starts to leave or separate at the sides. Ensure that the masala does not burn while sauteing.
• Add the soaked sabut urad dal (black gram). Add water and salt as needed. Stir and mix well.
• Cover the pressure cook for about 15 to 18 whistles or 18 to 20 minutes or till the lentils have become soft and buttery. If still they are not cooked well, then continue to pressure cook for a few more whistles.
• When the pressure falls down naturally in the cooker then only open the lid.
• If the dal looks thin, then simmer without the lid, till it reaches the desired consistency.
• Garnish with coriander leaves.
• Serve maa ki dal hot with naan, kulcha, rotis, plain paratha or plain boiled rice.

MAA CHOLE KI DAL KA PARATHA

Steps:

• Wash dals very well.
• Cook them with ginger garlic salt red chilies and turmeric powder till done.then leave it for cool.
• now Mix dal and all ingredients and knead for 2 minutes. Make a big roll, cover, and let it stand for 15 minutes. Tapping a little water, knead dough again for 3 minutes. Make a big roll again.
• Make 8 ball and roll . Spread little ghee all over and bring all edges together. Press to flatten. With the help of a little dry flour roll into thin round pancake. On a hot Tava, cook like a Parantha, that is browning with ghee on one side. Repeat procedure until finished.

CHANA KI DAL AUR KARAILAY

Steps:

• In a saucepan, combine the soaked chana dal, 1 tablespoon ginger garlic paste, turmeric powder and red chili powder. Add water; the water should cover the lentils entirely. Bring to a boil then lower to a gentle simmer for about 35-40 minutes. Add salt half-way through the cooking process (it will bring out the natural flavor of the lentils and the lentils will be more tender) and keep stirring every now and then so the lentils don't stick to the bottom of the pot. The liquid should have evaporated. Remove any liquid (if any).
• Take the bitter gourds and peel off the skin. Cut each bitter gourd longways and de-seed them. Sprinkle salt all over the bitter gourds to cover them well with salt. Set aside for at least 3 hours.
• now wash bitter gourd.
• heat the oil and fry bittergourds in oil on medium heat until they turn golden.Now add sliced onions,fry bitter gourd with oil,tomatoes and green chillies in dal.
• and simmer for another five minutes on low heat.
• serve with roties.

ALOO KI DAL(PATATO DAL)

Steps:

• boil potatoes with 3cup water, salt,chillies ,turmeric,tomatoes,garlic and ginger paste.
• Lower the flame to a medium flame and cook for 20minutes.checking and stirring occasionally to ensure they do not stick to bottom of the pan.
• Turn off the heat and beat the potatoes with a wire whisk or wooden spoon for a minute or until they look thick and creamy.
• then add tamarind pulp and green chillies.
• Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds and red whole chillies.When the seeds turn several shades darker then Pour the oil onto potatoes.Mix well.

KANDHE KI ROTI - MUMMY'S FAVOURITE ONION PARATHA

Steps:

• Knead the first nine ingredients together.
• Pinch off even-sized balls of the dough to make parathas.
• Use a rolling pin to roll out the parathas.
• Heat a griddle on the stove top.
• Cook the paratha on either side on the griddle.
• Transfer to a plate and serve hot with a cup of hot Indian chai (tea).
• Enjoy!

MUNG CHOLE KI DAL

Steps:

• Mix the dals and clean them.
• Now wash the dals properly.
• In a pressure cooker, put dal, water, ginger, garlic, turmeric, salt, chili powder and close.
• Place cooker on maximum heat and bring it to full cooking pressure.
• Now reduce the heat to medium and cook for 15 minutes.
• Do not take the steam out.
• Let it cool gradually.
• Meanwhile, heat oil in a frying pan.
• Fry cumin and turn off the heat.
• Now add green onions and garam masala.
• Since the oil is hot, onions will get cooked a little.
• In case you are using normal onion, you will have to fry it a little.
• Pour this mixture on dal and stir.
• Give dal another boil and serve hot.

CHOLE KI DAL KA PARANTHA

Steps:

• Mix all ingredients and knead for 2 minutes.
• Make a big roll, cover, and let it stand for 15 minutes.
• Tapping a little water, knead dough again for 3 minutes.
• Make a big roll again.
• Make a ball and roll into the size of a puri.
• Spread little ghee all over and bring all edges together.
• Press to flatten.
• With the help of a little dry flour roll into thin round pancake.
• On a hot Tava, cook like a Parantha, that is browning with ghee on one side.
• Repeat procedure until finished.