Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry

daal arhar
Arhar daal fry
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5 from 1 vote

Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar Tadka/ Arhar Daal Fry

Tur /Arhar dal/ pigeon pea is very important to our food, people who eat only vegetable food are often deficient in protein. Tur/ Arhar dal/ pigeon pea is rich in protein. Pulses are very beneficial in making your muscles, so include pulses in your food every day. By the way, there are manytypes of lentils, such as lentils, gram, moong, urad, etc. Today we will learn tur dal / Arhar dal/ pigeon pea here, in which we will also add onion and tomato tempering.
To make the tur /Arhar dal/ pigeon pea with the tempering of onion and tomato, make the following method step by step…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 38kcal

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Bowl

Ingredients

  • 125 grams Arhar Dal / Toor Dal / Pigeon Pea
  • 1 tsp Turmeric (haldi) powder
  • 1 unit Tomato / Tamatar, chopped
  • 1 unit Onion / Pyaz, chopped
  • 3 cloves Garlic / Lahsun, cut into 3 pieces
  • 1 tsp Desi Ghee or Butter
  • 1/2 inch Ginger/ Adrak
  • 500 grams Water / Pani
  • 1 tsp Cumin Seed / Jeera
  • 1 pinch Asafoetida / Heeng
  • 1 unit Whole Red Chilly / Lal Mirch

Salt as per taste

    Instructions

    • Take 125 grams of arhar/ tur dal / Pigeon Pea.
      arhar daal
    • Wash arhar/tur dal at least 4 times with fresh and clean water, and put it into a cooker.
      daal into cooker
    • Add 500 milliliters of water and one tsp turmeric and salt as per taste, add about 5 grams of salt to 125 grams of arhar/ tur daal or you can add salt according to
      your taste. cover the cooker with lid.
      cooker with salt
    • After this, close the pressure cooker lid, put the pressure cooker on the gas and turn the flame on high.
      Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
    • Wait for 2 whistles to come on the high flame and one on the low flame.
    • After that switch off the gas.
    • Wait for the pressure to come out of the cooker.
    • Once pressure release, transfer the arhar/ tur dal in a bowl.
      When the pressure comes out of the cooker, take out daal in a bowl.
    • Finely chop garlic, onion, green chili, and ginger.
      Take a medium sized onion, finely chop the onion.
    • Finely chop one tomato.
      Cut tomatoes into small pieces.
    • Take kadhai or fry pan and put 1 tsp desi ghee in a kadhai or frying pan.
      Kadai with Ghee
    • Once the desi ghee becomes hot, put cumin seed in the kadhai/ fry pan.
      When cumin starts crackling after that add chopped garlic after 10 sec similarly adds chopped onion and whole red chilly and add ginger slices. Break red chili in two pieces and add them.
      desi ghee with jeera
    • Fry the onion and garlic till it becomes brown. Add one pinch of asafoetida in the kadhai /fry pan.
      spices in kadai
    • Add the chopped tomato in the kadhai/ fry pan and add a small amount of salt, salt should be according to the quantity of tomato, fry the tomato.
      Tomato in kadai
    • Place the lid on the kadhai/ fry pan, so that the tomato will be properly cooked.
      Remove the lid after 30 seconds and mash the tomato with a spatula.
      Do not make juice of tomato mixture.
    • Once the tomato is cooked, add the cooked arhar daal in the kadhai (fry pan).
      Add 1/4 tsp mango (amchur) powder (optional).
      add daal in kadai
    • Place the lid of kadhai for 30 seconds.
    • As Pigeon Pea with Onion Tomato Tempering/ Arhar(Tur) Daal Pyaz Tamatar, Tadka/ Arhar Daal Fry daal is ready to eat.

      daal is ready
    • Transfer the daal in the serving bowl. You can also add coriander leaves in the last step. Arhar Daal Fry is ready, Enjoy Arhar Daal Fry with chapati and rice.
      daal arhar

    Notes

    1. Eat the lentils with rice, if you are going to eat rice with lentils, then add half or one teaspoon of desi ghee on top of the tur / arhar dal/ pigeon pea, eat indigenous ghee and dal rice will be very tasty.
    2. Tur / arhar dal/ pigeon pea can also be eaten with bread and vegetables.
    3. Enjoy the food.
    You can also try Plain Pigeon Dal/ Simple Arhar (tur) Dal

    Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala

    Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
    Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
    Print Pin
    5 from 2 votes

    Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry

    Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent. Today we will learn to make Colocasia dry recipe…
    Course Breakfast, Dinner, Indian, Lunch, Main Dish
    Cuisine Breakfast, dinner, Indian, lunch, Main
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people
    Calories 0.042kcal
    Cost 25 rupee

    Equipment

    • Pressure Cooker
    • Knife
    • Kadai / Fry Pan
    • Plate
    • Spatula

    Ingredients

    • 10 unit colocasia
    • 2 unit green chilly, chop them
    • 1 tsp carom seed ( ajwain )
    • 1 unit onion
    • 4 cloves garlic
    • 1 inch ginger
    • 1 tsp coriander seed
    • 2 unit whole red chilly
    • salt as per taste
    • 2 tsp lemon juice , or 1 small tsp raw mango powder
    • 1 tsp coriander leaves
    • 1/4 tsp Fenugreek seed
    • 2 tsp Oil

    Instructions

    • Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
      raw colocasia
    • Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
      masala dry
    • Chop colocasia in round shape.
    • Take fry pan (non stick is preferable ) . Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
      fry pan with spices
    • Put the masala in the fry pan.
      masala
    • Fry until it start releasing oil
      fry masala
    • Add arbi to the masala and mix with spatula
    • Cover the fry pan with plate
    • Remove the plate after 5 minute, close the plate again and open again after 5 minutes. Fry until arbi becomes crispy.
      remove the pan
    • Add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
    • Now crispy colocasia (arbi) is ready , garnish with coriander leaves. Enjoy this crispy colocasia (arbi) with chapati or paratha.
      sookhi arbi

    Video

    Notes

    1. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
    2. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
    3. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
    4. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
    You can also try few other recipe’s of colocasia/ arbi/ ghuiya…

    Boondi Raita / बूंदी रायता

    boondi raita


    Boondi Raita / बूंदी रायता

    Boondi Raita is extremely instant and easy to make. As boondi raita includes curd / yogurt in his, this is very soothing for stomach.
    Boondi raita is very good for body against heat. If anyone has problem in stomach then one should surely eat curd or any raita made of curd, It will give instant relief to the stomach.
    Boondi raita is instant in serving with meal. If season is summer then immediately make raita and have it, because in hot weather salt of raita will react chemically and it will make raita more sour.
    You can slo put raita in refrigerator in summer. This soup is very nutritious and invigorates for a long time. If you eat it in the morning, then you will be fruitful for 4-5 hours without stopping. This is important in the current realities if you are a designer programmer or an online casino player. The Slotogate platform is a platform that provides a wide range of online casinos where you can make various deposit methods including flexepin casinos

    Boondi raita can be enjoy in many ways, with meal, with paratha or alone also. It gives a very good taste and adds value to the meal. Boondi raita can also be serve with pulao or biryani.
    Boondi raita is very delicious and healthy.
    Enjoy how to make Boondi Raita recipe with detailed step by step photos as given below…

    • 100 Grams Curd / Dahi / Yogurt (Curd should not be sour.)
    • 3 tsp Boondi (You can purchase any type of boondi from market)
    • 1/4 tsp Black Pepper / Kali Mirch
    • 1/4 tsp Cumin / Jeera Powder
    • 1/8 tsp Red chili / Lal Mirch Powder
    • 1 tsp Coriander leaves / Dhaniya Patti
    • White salt as per taste (add half of white salt as we have to add black salt as well)
    • Black salt as per taste (add half of black salt as we already added white salt)
    1. First take a deep bowl and take curd / dahi into it. Beat the curd using whisk or fork (if you do not have whisk) to make texture of curd smooth and homogenous.
    2. Add 1/4 cup of water into the curd if the curd is very thick because boondi soaks the water from curd.
    3. Add boondi to the curd and leave it for 15 minutes, if you want boondi to be crispy then no need to leave the raita for 15 minute. Serve immediately for getting crispy flavour of boondi.

    4. After that add black pepper, black salt, white salt, cumin powder and red chili powder to the curd.
    5. After that mix all the spices in the curd.
    6. In the last add coriander leaves for garnishing in the boondi raita, this step is optional.
    7. Finally boondi raita is prepared. Enjoy yummy and crispy boondi.

    If season is summer or hot then add salt at the time of taking meal otherwise salt will make curd to more sour.

    You can also try given below raita’s…

    1. Carrot radish raita
    2. Bottle gourd raita
    3. Mix Veg raita
    4. Pudina raita
    5. Kheera raita


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