Chanay ki Daal

Ajzah:
1/2 kg chanay ki daal
1 tsp namak
2 tsp pissi hui laal mirch
1/2 tsp haldee
2 darcheeni
1 bari Elaichi
pissi hui kaali mirch
4-5 lehsan ke jawe

Tarqeeb:
Daal ko ooper diye hue ajzah ke saath 2 ghantay tak pakayen aur saath saath chamchay sey ghouttay bhi rahain.

Bhagaar:
1 pyaaz
1 tamatar
1tsp safaid zeera
1tsp pissi hui laal mirch
adrak
5-6 lehsan ke jawe
3-4 katti hui hari mirch
1/2tsp darchini powder
15-20 kari patta
haldee

Tarqeeb:
Thora sa tayl lein aur usmein pyaaz daal dein. Phir usmein zeera, lehsan, kari patta, tamatar, haldi aur laal mirch daal ker fry kerlein. Ab usmein hari mirchein aur adrak bhi daal dein. Daal ko dish mein nikaal ker usper thora sa garam masala daal ker phir yeh bhagaar oper sey daal dein.



English Translation:

Ingredients:
1/2 kg Pulses or Lentil ( Chanay ki daal)
1 tsp Salt
2 tsp Red pepper (grinded)
1/2 tsp Turmeric powder
2 cinammon sticks
1 Cardamom
Black Pepper (grinded) (to taste)
4-5 Garlic cloves

Method:
Cook the grain pulses in the above ingredients for 2 hours and keep on stirring it.

Tempering of Pulses:
1 onion
1 tomato
1 tsp white cumin
1 tsp Red pepper (grinded)
Ginger
5-6 Garlic cloves
3-4 Green Chilli (chopped)
1/2 tsp cinnamon powder
15-20 Curry leaves
Turmeric powder

Method:

Heat some oil and then add onions in it now add white cumin, garlic, curry leaves, tomato ,Turmeric & red pepper and fry it well. Now add green chillies and ginger. Dish out the cooked pulses and sprinkle a little garam masala over it and then temper it with this bhagaar.