Manoj Food Products: Arhar Dal manufacturers, Arhar Dal suppliers, exporters, wholesalers and distributors in Delhi

Recipe

Tasty Recipe

Step 1: Start by making the chashni in a stainless steel milk pan. Add water and sugar to it and heat it till the sugar is dissolved, add some cardamom powder and set it aside.
Step 2: Add the soaked moong dal paste into the kadai and keep on stirring it, till it gets incorporated and keep on roasting it while constantly stirring. The dal paste would start to brown and become grainy as it roasts.
Step 3: Continue roasting the halwa, until the raw dal smell is replaced by a nutty roasted flavour. Now add the sugar stirring the bubbly mixture.
Step 4: Keep on stirring the halwa once the halwa reaches the desired consistency take it off the heat and serve it hot with ground or fine chopped nuts sprinkled over it.

Step 1: Firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
Step 2: Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
Step 3: Prepare a smooth batter adding 1 cup of water or as required.
Step 4: Additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.
Step 5: Immediately steam the dhokla batter for 20 minutes.
Step 6: Further, cut the dhokla and pour tempering.
Step 7: Garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
Step 6: Finally, serve instant khaman dhokla with green chutney and tamarind chutney.

Step 1: In the pressure cooker, add 1.5 cups of washed urad dal, top it off with 2 litres of water. Drizzle some oil and dried mace and red chilli to the cooker. Cover and cook it on level 2 for 60 minutes.
Step 2: After 60 minutes, open the cooker, stir the dal and check if it's cooked. With a wire whisk, mash the dal lightly to make a thick gravy.
Step 3: In a stainless steel kadai, heat some desi ghee, to which you need to add chopped ginger and garlic, red chilli powder and salt. Mix and cook the spices for a few minutes.
Step 4: Add the tomato puree and boiled dal to the kadai and mix them together adding water as required.
Step 5: Finish the dal with cubed butter, fresh cream and some kasuri methi. Serve it hot in a bowl with some more fresh cream and cubed butter.

Step 1: Firstly, in a pressure cooker take 1 cup toor dal and ½ cup moong dal. make sure to rinse the dal well.
Step 2: Add 2 tomato, 1 onion, 10 cloves garlic, 1 bay leaf, 1 black cardamom, ½ tsp turmeric, and 1 tsp salt.
Step 3: Also, add 2 tsp ghee and 4 cup water.
Step 4: Cover and pressure cook for 5 whistles or until the dal is cooked well.
Step 5: Mash the dal slightly and adjust consistency as required.
Step 6: To prepare the tempering, heat 2 tbsp ghee.
Step 7: Add 4 cloves garlic and fry for a minute.
Step 8: Also add 1 tsp cumin, 2 tsp kasuri methi, 1 tsp chilli powder, pinch hing.
Step 9: Splutter the tempering and pour over the dal.
Step 10: Add in 2 tbsp coriander and mix well.
Step 11: Finally, enjoy cooker dal tadka with jeera rice.

Step 1: Firstly, soak 1 cup urad dal for 5 hours.
Step 2: Drain off the water and transfer to the mixi or grinder. also, add 1 chilli and 1 inch ginger. Blend to smooth paste adding water as required.
Step 3: Transfer the urad dal batter to a large bowl, and take 1/4 cup soaked moong dal into the blender.
Step 4: Now add 1 tsp salt and mix well using the whisk and prepare a thick batter. if the batter is runny then add a tbsp of rice flour.
Step 5: Fry until the vada turns golden brown and crisp. After few minutes drain off the vada over kitchen paper to remove excess oil.
Step 6: Now in big bowl add 1/2 tsp salt, 1/4 tsp hing and 5 cup hot water. mix well making sure it is well combined. Drop the hot fried vada into this for 30 minutes
Step 7: Take 2 cup curd, 2 tbsp sugar and 1/2 tsp salt and mix it well.
Step 8: At last pour the dahi, green chutney, tamaring chutney over the vada and add some chaat masala and serve it.