Red lentils “Masurdal” for every day

Red lentils “Masurdal” for every day – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 237, total fats 5 g., saturated fats g., proteins 14 g., carbohydrates 35 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo Red Lentils Time: 1 hour. 45 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Lentils Dal:

  • 1 tbsp. red lentils Masurdal (sort out to clean stones)
  • 2 tbsp. water
  • 1 diced onion head
  • 4 sliced garlic cloves
  • 1 peeled and chopped piece of ginger (1.5 cm.)
  • 2 medium-sized cubed tomatoes
  • 1 halved Serrano chilli (optional)

Calcined Oil (Bagaar):

  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seed
  • 1/2 tsp turmeric powder top
  • 1/2 tsp Masala Bafaat seasonings (a dried mix of pepper spices chili, coriander seeds, Roman caraway seeds, mustard seeds, black pepper, turmeric, cinnamon and cloves)
  • 1 tbsp. l vegetable oil
  • A handful of chopped fresh cilantro leaves

Recipes with similar ingredients: lentils, serrano peppers, onions onions, garlic, ginger root, tomatoes, cumin, mustard seed, turmeric, garam masala, cinnamon, cloves, cilantro

Recipe preparation:

  1. Put the lentils in a sieve and rinse with running water. Sprinkle put it in a bowl, fill with water and leave for 30 minutes. Strain.
  2. In a medium-sized saucepan, mix 2 tbsp. water, onion, garlic, ginger, tomatoes, chili peppers (if used) and lentils. Bring to a boil over moderate heat. Remove foam from the surface. Not add salt or lentils will become stiff and

    Time for preparing

    will increase. Reduce heat, cover the pan with a lid and cook when boil until lentils are soft, almost transparent, and almost fall apart, about 30-40 minutes.

  3. Stir the lentils to produce natural starch and knead to make the mixture thick. Add salt to taste. Calcined Oil (Bagaar): In a small bowl, mix cumin and mustard seeds. In another bowl, mix the spices in powder. All ingredients must be prepared, as cooking process very fast! In a small skillet over moderate heat heat a tablespoon of vegetable oil. When butter shine, add seeds and immediately cover the pan, because if If you don’t do it, then the seeds and oil will be sprayed! Add powder spices. They should hiss a little and foam – so in this way they will color the oil, and this is exactly what we need. Don’t give burn them. The mixture should be calcined for approximately 30 seconds, not more. Pour the butter mixture onto the lentils. Stand apart to Do not burn yourself when the mixture begins to splatter. Shuffle. Shift lentils on a serving plate and sprinkle with cilantro.

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