Today, I have come up with a very simple recipe for you. I think many of you are abroad and you will love the simple recipes.
Ingredients:
Lentil pulse - 200 g (or one and a half cup) hot water - 7/8 cups
(Depending on the amount of water you want to concentrate on the pulse, if the water is more then the pulse will be thick when the fuel is used for a long time, the pulse flavor is better if the fuel is used for longer periods of time) Tomatoes - 2/3 (perpendicular to 4 slices) Green chillies - 3 / 4th (cut in the middle), if sour chilli should be given less then halud powder - 1/2 table spoon - quantum soya oil oil 1/2 cups of seed and cumin seeds 1 pinch (if very little, Zira Powder - half a teaspoon (Dry color can be black if more than cumin powder) Dry red chilli - 2 pieces (cut into several pieces) Garlic - 1 (medium) Crispy leaf crushed - 1 round (4/5) Tree)
Ready Method:
Wash the pulses well. Wash the dhal bale and put it in the stove with hot water. Now, add chopped tomatoes, turmeric powder, cumin powder and half-oil of the recipe. Start cooking with lid. After salt, the lentil will not overflow from the hali.
Lift the lid, stirring occasionally a little, see if the pulse has boiled. If the pulses are overflowing you can remove the lid. Grate the pulse with gheeuturi or egg beetroi, so that the pulses are broken and mixed with water. When the dough becomes low, reduce the amount of salt in the bowl after taste. Dry red pepper and green chillies. To give good to the scent of pulses, we put the chili pepper.
Now, in another bowl to make the dough, heat the remaining oil in it, give one mustard gram, cumin powder and grated garlic. Keep stirring constantly or else burn. When garlic becomes a little brown, leave all the oil in the pulses. Keep the lid in the condition. Take a minute to sip a little. Serve them with chopped coriander leaves. See, there is a great smell of pulses. Dense pulses can be brought to the table as a separate menu.
And 2nd.
Lentil pulses are among our favorite foods. Lentil pulses are a lot of testing and nutritious food. No housewife who can not cook pulses is not in this Bangladesh. Ingredients: lentil balsam half poya, big garlic curry 1, onion gourd 3, chopped chilli slices 3, turmeric powder half teaspoon, coriander leaves, salt and oil, and jirasaha fivefolds. Procedure: Wash the lentil pulse thoroughly with water. Wash the Dal, put water in the containers, put 3-4 Kua garlic Kochi, 1 onion kochi and 3 cups of chopped chilli slices on the stove. Grate the pulse and mix half a teaspoon of calories and salt like enough salt. Then, when the pulse starts to grow, then make a single gooseberry and cut it in the pulse. Take 2-3 times a minute to reduce the dough into an oven. Now heat the soybean oil with another pot stove. Take 2-3 quart of garam masala and 1 cup of hot oil and fry it in a brown brown color. Add garlic, onion, brown color and leave it on a little ghera-fivefold oil. Then pour the pulp in oil and let the naduna and coriander sprinkle the leaves in 1-2 minutes. Now lower the oven to reduce the pot to the oven. Serve with lunch or dinner in the family with lush pulses.
