New moong ki daal ka halwa recipe Quotes, Status, Photo, Video

Moon G

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خود کی یادوں کا سہرا بن کر جی رہا ہوں خود کو برباد کرنے میں میرا ہاتھ بھی ضرور ہے ©Moon G #Khud-Ki-Yadoin-Ka#sadpoetry #moong #khamooshalfaaz

خود کی یادوں کا سہرا بن کر جی رہا ہوں خود کو برباد کرنے میں میرا ہاتھ بھی ضرور ہے ©Moon G #Khud-Ki-Yadoin-Ka#sadpoetry #moong #khamooshalfaaz

Hari Patel

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Daal Bafla Recipe.  Recipe of yummy daal bafla Daal Bafla is a popular dish from the Indian state of Rajasthan, which is a combination of spiced lentils (daal) and baked wheat balls (bafla). Here's a recipe to make this delicious and comforting dish: Ingredients: For Bafla: 2 cups of wheat flour 1/2 cup of semolina (sooji) 1/2 cup of ghee or clarified butter Salt to taste Water For Daal: 1 cup of tuvar daal (pigeon pea lentils) 1 tablespoon of ghee or clarified butter 1 teaspoon of cumin seeds 1 teaspoon of mustard seeds 1 teaspoon of coriander powder 1 teaspoon of turmeric powder 1/2 teaspoon of red chili powder 2-3 cloves of garlic, chopped 1-inch piece of ginger, chopped 2-3 green chilies, chopped 1 onion, chopped Salt to taste Water For Tempering: 2 tablespoons of ghee or clarified butter 1 teaspoon of cumin seeds A pinch of asafoetida (hing) 2-3 dried red chilies A handful of fresh coriander leaves, chopped Instructions: To make Bafla, combine the wheat flour, semolina, ghee, and salt in a mixing bowl. Mix everything well, then gradually add water and knead into a stiff dough. Divide the dough into equal-sized balls and flatten them into discs of about 1 inch thickness. Preheat the oven to 375°F (190°C). Place the flattened discs on a baking tray and bake them for about 25-30 minutes, or until they turn golden brown and crispy. Remove the Baflas from the oven and allow them to cool down. Then, break them into small pieces using your hands or a rolling pin. To make Daal, wash the tuvar daal and soak it in water for about 30 minutes. Then, drain the water and add the soaked daal to a pressure cooker with 2 cups of water and a pinch of salt. Pressure cook for 4-5 whistles or until the daal is soft and cooked. In a separate pan, heat ghee and add cumin seeds and mustard seeds. Once they start spluttering, add chopped garlic, ginger, green chilies, and onion. Sauté until the onion turns golden brown. Add coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix everything well and sauté for a minute. Add the cooked daal to the pan and mix well. Let it simmer for 5-10 minutes on low heat. To make the tempering, heat ghee in a small pan and add cumin seeds, asafoetida, and dried red chilies. Once they start to splutter, turn off the heat and pour the tempering over the daal. Garnish the daal with fresh coriander leaves and serve hot with the baked Baflas. Note: You can also cook the Baflas in boiling water until they float to the surface, then remove and bake them in the oven for a crispy texture. ©Hari Patel Unique recipe of tasty Daal-bafla

Daal Bafla Recipe.  Recipe of yummy daal bafla Daal Bafla is a popular dish from the Indian state of Rajasthan, which is a combination of spiced lentils (daal) and baked wheat balls (bafla). Here's a recipe to make this delicious and comforting dish: Ingredients: For Bafla: 2 cups of wheat flour 1/2 cup of semolina (sooji) 1/2 cup of ghee or clarified butter Salt to taste Water For Daal: 1 cup of tuvar daal (pigeon pea lentils) 1 tablespoon of ghee or clarified butter 1 teaspoon of cumin seeds 1 teaspoon of mustard seeds 1 teaspoon of coriander powder 1 teaspoon of turmeric powder 1/2 teaspoon of red chili powder 2-3 cloves of garlic, chopped 1-inch piece of ginger, chopped 2-3 green chilies, chopped 1 onion, chopped Salt to taste Water For Tempering: 2 tablespoons of ghee or clarified butter 1 teaspoon of cumin seeds A pinch of asafoetida (hing) 2-3 dried red chilies A handful of fresh coriander leaves, chopped Instructions: To make Bafla, combine the wheat flour, semolina, ghee, and salt in a mixing bowl. Mix everything well, then gradually add water and knead into a stiff dough. Divide the dough into equal-sized balls and flatten them into discs of about 1 inch thickness. Preheat the oven to 375°F (190°C). Place the flattened discs on a baking tray and bake them for about 25-30 minutes, or until they turn golden brown and crispy. Remove the Baflas from the oven and allow them to cool down. Then, break them into small pieces using your hands or a rolling pin. To make Daal, wash the tuvar daal and soak it in water for about 30 minutes. Then, drain the water and add the soaked daal to a pressure cooker with 2 cups of water and a pinch of salt. Pressure cook for 4-5 whistles or until the daal is soft and cooked. In a separate pan, heat ghee and add cumin seeds and mustard seeds. Once they start spluttering, add chopped garlic, ginger, green chilies, and onion. Sauté until the onion turns golden brown. Add coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix everything well and sauté for a minute. Add the cooked daal to the pan and mix well. Let it simmer for 5-10 minutes on low heat. To make the tempering, heat ghee in a small pan and add cumin seeds, asafoetida, and dried red chilies. Once they start to splutter, turn off the heat and pour the tempering over the daal. Garnish the daal with fresh coriander leaves and serve hot with the baked Baflas. Note: You can also cook the Baflas in boiling water until they float to the surface, then remove and bake them in the oven for a crispy texture. ©Hari Patel Unique recipe of tasty Daal-bafla