Radish Leaves Vegetable and Dry chana dal quickly do it

 

Radish Leaves Vegetable

Radish Leaves Vegetable: Wash radish and the leaves. Use only the fresh and green leaves do not use the leaves which are wellow in color

Radish Leaves Vegetable

PREPARATION TIME

COOKING TIME TOTAL TIME SERVES
20 MINUTES 20 MINUTES 40 MINUTES

4 PEOPLE

Ingredients:

Radish – 2

Salt to taste

Radish leaves

Turmeric powder – 1 tsp

Cumin seeds – 1 tsp

Red chili powder – 1/2 tsp

Asafetida – 1/2 isp

Carom seeds — 1 ten

Fenugreek seeds-1/2 tsp

Oil –3 thaps

Method:

1.Wash radish and the leaves. Use only the fresh and green leaves do not use the leaves which are wellow in color

2. Serap and cut inaradish into very small pieces and then chop the roots and leaves along with the stems.

3.Boil the radish and the leaves for 4-5 min- utes and drain and squeeze the water out from the boiled vegetable and keep it aside
for a while.

4. Now heat oil in a pan, and after that add cumin seeds, carom seeds, when it starts popping up, add asafetida and stir for few minutes but do not burn them.

5. Add radish and its leaves, salt, turmeric powder, red chili powder, coriander powder, dry mango powder and stir them well and let them cook for 3-4 minutes so that the raw taste of radish and its leaves goes away.

6. Serve it with paramthas or chapattis.

 Dry chana dal

Radish Leaves Vegetable

PREPARATION TIME

COOKING TIME TOTAL TIME SERVES
30 MINUTES 25 MINUTES 55 MINUTES

5 PEOPLE

Ingredients:

Chana dal – 1 cup

Salt to taste

Onion – 1

Bay leaf-1

Cumin seeds – 1 tsp

Red chili powder – 1 tsp

Water – as required

Turmeric powder – 1 tsp

Cinnamon-1

Coriander powder –1 tsp

Pepper corns – 5 

Garam masala – 1 tsp

Ghee – 2 tbsps

Method:

1.Wash the dal and soak it in water for 30 minutes.

2. In a kadhai/wok, heat the ghee, add cumin seeds, cinnamon, bay leaf, peppercorns and ginger juliennes and let them splutter

3. After that add chopped onions and let them cook with spices till they get light brown.

4. Immediately, drain the water from the dal and add it into the mixture. Stir it for a while.

5. Close the lid of the kadhai/wok and on medium heat cook the dal mixture for 10 minutes.

6. After 10 minutes, check the dal and if it is not fully cooked, then again close the lid for few minutes.

7. After few minutes if it is cooked, on medium flame simply add coriander pow-der and garam masala and mix them. Stir them for few seconds.

8. After that serve it in serving bowl with cha- patti or parantha.

MORE:  Take your automated special sniper gun of combat assault

you can shere this post facebook,instragram,google.