Introduction
Maa chana ki dal, also known as chana dal or Bengal gram dal, is a delicious and nutritious dish that's loved by many. Is dal ka swaad behtareen hota hai aur ye health ke liye bhi kaafi acchi hoti hai.
Is article mein, hum jaanenge kaise banayein maa chana ki dal ekdum ghar ke swad me.
Ingredients (Samagri)
Chana dal (Bengal gram dal) - 1 cup
Paani - 3 cups
Pyaz (Onion) - 1 medium, finely chopped
Tamatar (Tomato) - 2 medium, finely chopped
Adrakh (Ginger) - 1 inch piece, grated
Lahsun (Garlic) - 4-5 cloves, minced
Haldi powder (Turmeric powder) - 1/2 teaspoon
Lal mirch powder (Red chili powder) - 1/2 teaspoon
Dhaniya powder (Coriander powder) - 1 teaspoon
Garam masala - 1/2 teaspoon
Jeera (Cumin seeds) - 1 teaspoon
Hing (Asafoetida) - a pinch
Namak (Salt) - to taste
Ghee ya tel (Clarified butter or oil) - 2 tablespoons
Hara dhaniya (Coriander leaves) - for garnish
Instructions (Vidhi)
Step 1: Dal Ko Bhigo
Pehle chana dal ko acche se dhoke, kam se kam 30 minutes ke liye paani mein bhigo dein. Ye process dal ko jaldi aur acche se pakane mein madad karegi.
Step 2: Dal Ko Pakaana
Ek pressure cooker lein, usme bhigi hui chana dal aur 3 cups paani dal dein. Thoda namak aur haldi powder bhi daal dein. Cooker ka dhakkan lagake 3-4 seeti (whistles) tak dal ko paka lein. Jab tak pressure apne aap release ho jaye, cooker ko side mein rakh dein.
Step 3: Tadka Tayaar Karna
Ek kadhai mein ghee ya tel garam karein. Garam tel mein jeera aur hing daalein. Jab jeera bhun jaye aur hing ka aroma aane lage, tab usme pyaz daalein. Pyaz ko golden brown hone tak bhunein.
Step 4: Masala Tayaar Karna
Pyaz bhunne ke baad, usme adrakh, lahsun, aur hari mirch daal dein. Inhe bhi achhe se bhunein jab tak lahsun ka raw smell chala na jaye. Ab tamatar daalein aur inhe tab tak pakayein jab tak tamatar soft aur masala se achhe se mix na ho jaye.
Step 5: Masale Add Karna
Tamatar ke soft hone ke baad, is masale mein lal mirch powder, dhaniya powder aur garam masala daal dein. Inhe acche se mix karein aur masale ko tab tak bhunein jab tak tel alag na hone lage.
Step 6: Dal Ko Tadka Mein Add Karna
Ab pressure cooker khol ke pakayi hui dal ko tadka mein daal dein. Dal ko tadka ke saath achhe se mix karein. Agar dal zyada gaadi ho to thoda paani add kar sakte hain apne taste ke hisaab se.
Step 7: Dal Ko Pakana
Dal aur tadka ko milane ke baad, isse 5-10 minutes tak halki aanch par pakaayein taaki masale aur dal achhe se mix ho jayein aur dal ka swaad nikal ke aaye. Taste ke hisaab se namak adjust kar lein.
Step 8: Garnish Aur Serve
Dal ko pakane ke baad, hara dhaniya se garnish karein. Garma-garam maa chana ki dal ko chawal ya roti ke saath serve karein. Ye dal apne aap mein ek wholesome meal hai jo apko full of protein aur nutrients milega.
Tips (Kuch Tips)
Dal ko bhigo ke pakana: Chana dal ko bhigo ke pakane se ye jaldi aur achhe se pakti hai. Agar aap jaldi mein hain to 15 minutes ke liye bhi bhiga sakte hain.
Pressure cooker: Agar aapke paas pressure cooker nahi hai to aap kadhai mein bhi dal paka sakte hain, bas thoda zyada samay lagega.
Consistency: Dal ki consistency apke taste par depend karti hai. Agar aapko patli dal pasand hai to zyada paani add karein, aur agar gaadi pasand hai to kam paani use karein.
Smoky flavor: Ek unique flavor ke liye, tadka ko achhe se bhunein jab tak masale se tel alag na hone lage.
Ghee: Agar aap ghee use karte hain tadka mein, to dal ka swaad aur bhi behtareen ho jata hai.
Conclusion
Maa chana ki dal ek aisi dish hai jo har ghar mein alag-alag tareeke se banayi jaati hai. Is recipe ko follow karke aap ek behtareen aur swaadisht dal bana sakte hain jo har kisi ko pasand aayegi.
Yeh dal na sirf swadisht hoti hai balki health ke liye bhi bahut acchi hoti hai. Isse zaroor try karein aur apne parivar ke sath iska maza lein.
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