Recipe of Speedy Dalgona Black lentils Rice /Dalgona Kali Daal Chawal

Dalgona Black lentils Rice /Dalgona Kali Daal Chawal Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

See recipes for Daal Chawal😍, Daal Chawal with Salad and Chutney too. So I made Dalgona Kali Daal Chawal.

Here is the best “Dalgona Black lentils Rice /Dalgona Kali Daal Chawal” recipe we have found so far. This is gonna really delicious.

Ingredients of Dalgona Black lentils Rice /Dalgona Kali Daal Chawal

1. You need of Kali Daal ingredients:.
2. It’s 2 cup of Kali Daal.
3. Take 1 tbsp of crushed red chillies.
4. Make ready of Salt.
5. Prepare 1/4 tsp of turmeric powder.
6. It’s 8 tbsp of imli paste.
7. Take 1 tsp of ginger garlic paste.
8. Make ready 6 of green chillies cut into half and take out seeds.
9. Prepare of Tarka ingredients:.
10. Take 6-8 of round red chillies.
11. Prepare 4 of garlic cloves finely slices.
12. You need of Dried mint leaves for garnishing.
13. You need of Boil Rice ingredients:.
14. You need 1/2 kg of rice.
15. It’s of Salt.
16. Prepare 6 of cloves.
17. Make ready 1/4 cup of oil.

Daal Makhani, the ultimate favorite Indian dish of most vegetarians after shahi paneer!Reminds me of the summer vacations spent with my granny, where this daal was made atleast twice a week.Truly the 'Maa ki daal' for me!This is also made as Karvachauth dinner in most Indian homes.

Dalgona Black lentils Rice /Dalgona Kali Daal Chawal instructions

1. Wash lentils two to three times. Then boil it for a minute and strain it..
2. Now pour water and lentils in a pan. Add salt, crushed red chillies, turmeric, g.g paste. Mix it well and cover with lid..
3. Cook it till lentils become tender and half water dry out. Check the consistency of daal. It should be in medium consistency (not so thick nor so thin).
4. Now add imli paste, green chillies, dried mint leaves and simmer it for approx 15 minutes..
5. Pour oil in a fry pan, add round red chillies and garlic slices. When garlic slices color become golden brown, close the stove and give tarka to daal..
6. Wash rice and soak them for 10-15 minutes (according to your rice quality).
7. Pour water in a big pan, add salt, cloves and boil it. Now add rice and stir it. When rice is half done, strain it's water in a strainer..
8. Now pour rice in a same pan, add oil and half glass of water. Cover the pan with lid tightly and simmer them for 15- 20 minutes..
9. At last boil rice is ready to serve..
10. Assembling:. Take a glass, make first layer with rice, second layer with daal. Garnish with mint leaves & green chillies..
11. Instructions: 1- You can change the quantity of spices according to your taste buds. 2- It's not a waste of food. If you not able to eat in a glass, then transfer it into a plate and eat it..

Mine is the dal tadka and the 'maa ki daal', the black dal with rajma and awesome yummy creamy tempering.A flavourful rice prepared with mixed lentils and spicy masala.You can serve this pulao with raita and vadagam / fryums.

And this is the first one to be usually ordered in any.Daal chawal made in traditional matka and served with tarka daal and with topping of chutni and salad.A light & delicious dish made of long grained basmati rice, chicken & its broth with spices & herbs.Wash urad dal, take it in a pressure cooker.Once pressure is released open the cooker, drain off excess water if there is any.