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  • MASOOR DAL RECIPE With Vegetables | SIMPLE RED LENTIL DAHL | Vegan Recipe

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  • Masoor Dal Recipe With vegetables – Easy & Simple Red Lentil Dahl – Vegan Recipe
    Red lentil dal along with your choice of vegetables,you will be amazed how a humble dal can be transformed into such deliciousness. You can use any vegetables that is lying in your fridge.

    🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you– https://www.youtube.com/channel/UCc5O8GaMvAGjmvENEvvqZrg

    Ingredients required for making this masoor ki dal –
    * Masoor dal/red lentils – 1/2 cup (100 gm)
    * Hot Water – 1 liter initially but add little at a time as required throughout the cooking process
    * Potato – 1 large
    * Carrot – 1 medium
    * Ridge gourd – 1 medium
    * Eggplant – 1 medium
    * green peas (frozen/fresh) – 1/3rd cup
    Some other options for vegetables – green beans, okra(bhindi), bottle gourd , pointed gourd (Parval),
    zucchini, squash, radish.
    * Tomato – 1 medium
    * Coriander leaves – generous amount chopped
    * green chilies – totally optional. As many or as little totally up to you.
    * Turmeric powder – 1 teaspoon
    * Salt – 1 teaspoon or as per taste
    * Sugar – 1/2 teaspoon (optional)
    * Panch Phoron – 1/2 teaspoon. Can even use cumin seeds instead. Add the panch phoron to the hot oil. Remember to reduce the heat to minimum before adding it. As soon as it splutters immediately remove pan from heat and add to dal. The fenugreek seeds in panch phoron have a tendency to burn so you have to be very swift here.
    * Dried red chilli – 1 whole
    Method —
    1. Cut all your vegetables into long pieces.
    2. let a pot of water come up to a boil. I had washed and soaked red lentils for about 15 minutes. Then I drained all the water and added it to the boiling water. I added a teaspoon of turmeric powder. Let the dal get boiled on medium high heat. In the beginning you will see all this foam forming on top. I like to remove that.
    3. Heat a pan over medium high heat and I have added 4 tablespoons of oil in it. Fry the vegetables one at a time. Fry the harder vegetables first. Fry to a golden brown colour. Then take them out and add to the dal.
    4. Next fry the carrots for a minute and add these to the dal. Now cover your pan till you dal starts getting little soft.
    5. In the meanwhile fry the other vegetables which are softer in texture. Do not add these vegetables now in the dal as they will turn into mush so we will be adding these when the dal gets nearly done. We want all the vegetables to turn tender but they should still hold on to their shape.
    6. I added a teaspoon of grated ginger and little warm water to the dal. For this recipe I like the dal to be on the thicker side so I add warm water little at a time throughout the cooking process. Cover it again till the potatoes start getting tender.
    7. Once the lentils start getting soft I added the softer vegetables. Then I added some frozen green peas and salt. Sometimes lentils take longer time to be tender if you add salt in the beginning so I always add it once it starts getting soft. Again i added a little bit of warm water and cover it till all the vegetables become tender and the lentils get fully cooked.
    8.Once the vegetables are tender and dal is cooked I added the tomatoes. Cover it and give it a few more minutes. Then I added little bit of sugar to balance the flavor and finally add roughly chopped coriander leaves.
    9. Pour the dal in a bowl
    10. In a separate pan heat 4 tbsp oil. Once oil turns hot lower heat and add 1 whole dry red chili and 1/2 teaspoon panch phoron. Take pan off heat immediately and pour on dal.
    Serve this red lentil dahl with roti, rice or bread.

    Related videos –
    🎬 Panch Phoron Recipe – https://youtu.be/esMzRz4zVgg
    🎬 Dal (lentil) recipes –
    https://www.youtube.com/playlist?list=PLxgPEcdhkY4EAQUzhvXNs2eO6JGAqZV5C
    🎬 Vegetarian Recipes –
    https://www.youtube.com/playlist?list=PLxgPEcdhkY4HGC40CzrMe3Itzjr2-AwUt

    🎼 Background Music –
    Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
    Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400018
    Artist: http://incompetech.com/

    #masoordalrecipe #redlentilrecipe #dalrecipe

    How to make PANCH PHORON | Bengali Five Spice Blend

    Today I will show you how to make Panch Phoron. Panch Phoron is a blend of five whole spices where each spice is taken in equal proportions. Panch phoron is used in cuisines of Bengal, Eastern India, Nepal and Bangladesh. It is added as a tempering in oil while cooking vegetable curries, dal, chutney or pickles.

    🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- https://www.youtube.com/channel/UCc5O8GaMvAGjmvENEvvqZr
    Ingredients required for making panch phoron
    * Cumin seeds (jeera) - 1 tablespoon
    * Nigella seeds (kalonji / kalojeere) - 1 tablespoon
    * Fenugreek seeds (Methi dana ) - 1 tablespoon
    * Black/white mustard seeds (rai dana / shorshe ) - 1 tablespoon. Sometimes people use radhuni but due to its unavailability outside Bengal, mustard seeds are used instead).
    * Fennel seeds (sauf/mouri) - 1 tablespoon
    🎬 Related Videos -
    🎬Cabbage curry recipe- https://youtu.be/n6w1xPfOyLw

    🎬Sweet Tomato Chutney - https://youtu.be/77i_DHdQNgk

    Background music - Underdog By The 126ers ( From YouTube audio library)

    #panchphoron #currieswithbumbi

    Comments

    Pushpanjali Banerjee says:

    A comfort food for all seasons!

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