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Cookery: Peshawari Bhul Bhulayain Daal – To Be Had With Rice Or Chapati
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INGREDIENTS 150 gm Bengal gram, daal(chana daal) 50 gm moong daal and 60 gm masoor daal 100 gm urad daal 150 gm paneer(cottage cheese) 50 gm cut onions 20gm ginger pieces 2 bay leaves ½ tsp each of cardamom, cinnamon, jeera, cloves and black pepper powder 2 tomatoes finely chopped 2 full red chillis 3 tbsp of desi ghee 1 ½ tsp each salt and turmeric powder ½ tsp each red chilli powder(Kashmiri), chopped coriander leaves 6 almonds 6 pieces of dry coconut A few cloves, garlic 6 cup of water
METHOD: Fry paneer pieces in ghee take them out and fry onions in the same. When brown add salt, turmeric, all garam masalas, bay leaves, ginger and garlic pieces and water. When water boils add daals and close the pressure cooker lid, and remove from fire after 1 whistle. Then in a karahi, put some ghee, fry tomatoes and put in ½ tsp of red chilli powder. Add daals in karahi, and some hot water, cook for 10 minutes. Add paneer, badam and coconut. Decorate with coriander leaves. Almonds, coconut, paneer have the essential nutrients required and the garam masala with the greens have blood purifying effect. Health and Nutritional Information Daals consist proteins and are called as lentils and are dried and split pulses which are especially the backbone of food for people who eat only vegetarian food. The cookery generally consists of daal to be had with rice or chapati. Ghee is also a fatty ingredient and is good to have during anytime of the year. This is a balanced dish as it has all different items in specific portions and form a good mixture and have a good nutritional and heath benefit value.
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