دل کرے بار بار کھانے کو 😵مصر اور چاول# video

Kali Masoor ki Daal (Black Gram) aur Chawal ek behtareen aur "comforting" combo hai. Isse banane ka ek asaan aur lazeez tareeka niche diya gaya hai:
​1. Chatpati Kali Masoor Daal
​Ye daal tab zyada achi banti hai jab ise halki aanch par pakaya jaye.
​Ajza (Ingredients):
​Kali Masoor: 1 cup (bhigo di gayi)
​Pyaz: 1 darmiyana (bareek kata hua)
​Tamatar: 1 bada (kata hua)
​Adrak-Lehsan Paste: 1 khane ka chammach
​Masale: Namak (hasbe-zaika), Haldi (1/2 tsp), Lal Mirch (1 tsp), Dhaniya powder (1 tsp)
​Tarka: Ghee/Oil, Zeera, bareek kata lehsan, aur sabut lal mirch.
​Banane ka Tareeka:
​Ubalna: Daal ko dho kar pressure cooker ya handi mein dalen. Ismein 3-4 cup pani, adrak-lehsan paste, haldi, mirch, aur namak dal kar galne tak pakaein.
​Masala: Ek alag pan mein thora oil garam karein, pyaz sunhera karein, phir tamatar aur thora sa dhaniya powder dal kar itna bhunein ke tamatar naram ho jayen.
​Mix Karein: Is bhune hue masale ko gali hui daal mein shamil karein aur 5-10 minute halki aanch par pakne den taake zaika rach bas jaye.
​Tarka: Akhir mein ghee garam karke zeera, lehsan ki turiyan aur sabut lal mirch ka tarka lagaein. Hara dhaniya upar se dal den.
​2. Khile-Khile Safaid Chawal
​Daal ke sath hamesha sada ubalay hue (Boiled) ya Zeera rice ache lagte hain.
​Tareeka:
​Bhigona: Basmati chawal ko kam az kam 20-30 minute pehle bhigo den.
​Ubalna: Ek bade bartan mein pani ubalen, usmein namak aur 1 chammach oil dalen (oil se chawal judte nahi).
​Pakanah: Chawal dal kar pakaein. Jab ek kani (halka sa sakht) reh jaye, to pani nithar (drain) len.
​Dum: Halki aanch par 5 minute ke liye dhak kar "Dum" par rakhen.
​Pesh karne ka Mashwara (Serving Tip):
​Is meal ka maza tab aata hai jab sath mein:
​Kachumbar Salad (Pyaz, tamatar, kheera)
​Achaar ya Hari chatni
​Thora sa Asli Ghee daal ke upar
​Note: Agar aap daal ko cooker mein bana rahe hain, to 3-4 seeti (whistles) kafi hoti hain.