pakeeza
03-06-2014, 12:50 PM
http://www.handibazaar.com/products/_images/dmud.jpg
Ingredients
Garbanzo beans (Chickpea Pulse or Dal Chana)—1/8 kg
Masoor Dal (pulse)—1/8 kg
Yogurt—1/8 kg
Moong Beans (Moong ki Dal)—1/8 kg
Red Chili—1 teaspoonful
Turmeric—half teaspoonful
Coriander Powder—1and a half teaspoonful
Black Pepper (finally ground)—10 in number
Big Cardamom—2 heads
Black Zeera— half teaspoonful
Tomatoes—1/8 kg
Salt— to the taste
Ginger—3 teaspoonful
Garlic Paste—3 teaspoonful
Onion—2 bulbs
Chopped Green Chili—4 whole
Preparation Method
Boil each of the pulses (Dals), i.e. Moong, Chickpea and Masoor, in separate pots.
When boiled, add chili, turmeric, coriander powder, tomatoes paste, green chili, yogurt, ginger & garlic paste, spices mixture (Garam Masala), and salt.
Now pour some water, place the cooking pot on high flame, and keep on stirring it continuously.
When it gets as thicker as Haleem, you need to lower the level or intensity of the flame.
Fry onions till they become brown in appearance.
Use the fried onions for tempering the food (Tarka Lagana).
Take it out in a dish and make a garnish with green coriander.
Ingredients
Garbanzo beans (Chickpea Pulse or Dal Chana)—1/8 kg
Masoor Dal (pulse)—1/8 kg
Yogurt—1/8 kg
Moong Beans (Moong ki Dal)—1/8 kg
Red Chili—1 teaspoonful
Turmeric—half teaspoonful
Coriander Powder—1and a half teaspoonful
Black Pepper (finally ground)—10 in number
Big Cardamom—2 heads
Black Zeera— half teaspoonful
Tomatoes—1/8 kg
Salt— to the taste
Ginger—3 teaspoonful
Garlic Paste—3 teaspoonful
Onion—2 bulbs
Chopped Green Chili—4 whole
Preparation Method
Boil each of the pulses (Dals), i.e. Moong, Chickpea and Masoor, in separate pots.
When boiled, add chili, turmeric, coriander powder, tomatoes paste, green chili, yogurt, ginger & garlic paste, spices mixture (Garam Masala), and salt.
Now pour some water, place the cooking pot on high flame, and keep on stirring it continuously.
When it gets as thicker as Haleem, you need to lower the level or intensity of the flame.
Fry onions till they become brown in appearance.
Use the fried onions for tempering the food (Tarka Lagana).
Take it out in a dish and make a garnish with green coriander.