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– Soak the dal in water overnight, peel it the next morning and then grind it. – Divide it into the proportion of 1:3. Take the larger portion in a kadhai and add chilli powder, turmeric powder, and hing. – Beat it thoroughly. Ensure that the batter is thick in consistency. – Heat oil and make small pakodis from this batter. – Add 2 glasses of water to the rest of the dal. Click Learn More for full recipe
– Thoroughly wash dal with water and add them to a 3-litre pressure cooker. – Add 1 cup chopped tomatoes, ½ cup chopped onions, ginger, and green chillies. – Add water, stir well, and let it pressure cook for 7 to 8 whistles or until the dal turns creamy. – Mash the dal with a spoon or whisk. – You may add cream if you wish, along with garam masala, salt, and chopped coriander leaves. Click Learn More for full recipe
– Boil chickpeas and put them in a mixer with water and blend them. – Heat oil or ghee in a pan and add caraway seeds, nigella seeds and saute well. – Add chopped garlic, ginger and chopped onion and saute until translucent. – Next, add red chilli powder, turmeric powder, cumin powder, coriander powder, and garam masala and saute. – Add the chickpeas with dal water and stir well. Click Learn More for full recipe
– Soak the rajma and urad dal for at least 8 to 9 hours and drain them off the next morning. – Thoroughly rinse the lentils with water. – Drain the water off again and add them to a 3-litre pressure cooker. – Pressure cook for 18 to 20 whistles on a high flame or until both the lentils turn soft and edible. – Heat butter in a pan and then add cumin seeds, green cardamoms, cloves, cinnamon, balck cardamom, and a small to medium bay leaf and saute for a few seconds till the spices start splattering..... Click Learn More for full recipe
– Thoroughly wash the lentils with water and drain off the water. – Add the dal to a 3-litre pressure cooker, add water, and pressure cook for 7 to 8 minutes on medium to high flame. – After completely cooked, use a whisk or a large spoon to mash the lentils. – Add turmeric powder, red chilli powder, ginger paste, chilli, coriander powder, cumin powder, tomato, jaggery, kokum, and salt. Click Learn More for full recipe
The Channel 46