How about a unique twist on your favorite comfort dal recipe? The flavor of your Dal is magically enhanced by the aromatic roasted spices in Maggi Masala-ae Magic. You see, now it will be interesting to make dal.
How To Make Dal at Home | Simple Dal Recipe For Beginners | Dal Using Maggi Masala-ae Magic | How To Use Maggi Masala-ae Magic in Sabzi | How To Use Maggi Masala-ae Magic in Dal | Side Dish For Rice | Side Dish For Roti | Moong Masoor ki Dal | Dal Fry | Dal Recipe for Jeera Rice | Healthy Dal Recipe For Busy Mornings | Where can I use Maggi Magic Masala? | How To Make Dal Fry Restaurant Style | How to Make Simple Dal in Cooker | How to Make Yellow Dal Tadka | Dal Tadka Dhaba Style | Lunch Recipes Indian Vegetarian | Maggi Masala-ae Magic Recipes | Rajshri Food
In this episode of Mother's recipe, let's learn how to make Moong Masoor Dal using Maggi Masala-ae Magic at home.
Ingredients
1/2 cup Moong Dal
1/2 cup Masoor Dal
3 cups Water
2 & 1/2 cups Water
1 tsp Salt
1/2 tsp Turmeric Powder
2 tbsp Ghee
1 tsp Cumin Seeds
1 pinch Asafoetida
4 Dried Red Chillies
1/2 tsp Ginger (grated)
5 Garlic Cloves (chopped)
2 Green Chillies (chopped)
2 Onions (chopped)
3 Tomatoes (grated)
1 cup Water
1 tsp Maggi Masala - Ae- Magic
Coriander Leaves (garnishing)
About Dal
In Indian cuisine, dal is dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Dal preparations are eaten with rice, chapati and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is often called "paruppu". It is primarily used to make the dish called sambar. It is also used to make paruppu that is mixed with charu and rice.
Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi. In addition, certain types of dal are fried and salted and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which other ingredients such as spices and nuts (commonly cashews) may be added.
How To Make Dal at Home | Simple Dal Recipe For Beginners | Dal Using Maggi Masala-ae Magic | How To Use Maggi Masala-ae Magic in Sabzi | How To Use Maggi Masala-ae Magic in Dal | Side Dish For Rice | Side Dish For Roti | Moong Masoor ki Dal | Dal Fry | Dal Recipe for Jeera Rice | Healthy Dal Recipe For Busy Mornings | Where can I use Maggi Magic Masala? | How To Make Dal Fry Restaurant Style | How to Make Simple Dal in Cooker | How to Make Yellow Dal Tadka | Dal Tadka Dhaba Style | Lunch Recipes Indian Vegetarian | Maggi Masala-ae Magic Recipes | Rajshri Food
In this episode of Mother's recipe, let's learn how to make Moong Masoor Dal using Maggi Masala-ae Magic at home.
Ingredients
1/2 cup Moong Dal
1/2 cup Masoor Dal
3 cups Water
2 & 1/2 cups Water
1 tsp Salt
1/2 tsp Turmeric Powder
2 tbsp Ghee
1 tsp Cumin Seeds
1 pinch Asafoetida
4 Dried Red Chillies
1/2 tsp Ginger (grated)
5 Garlic Cloves (chopped)
2 Green Chillies (chopped)
2 Onions (chopped)
3 Tomatoes (grated)
1 cup Water
1 tsp Maggi Masala - Ae- Magic
Coriander Leaves (garnishing)
About Dal
In Indian cuisine, dal is dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Dal preparations are eaten with rice, chapati and naan on the Indian subcontinent. The manner in which it is cooked and presented varies by region. In South India, dal is often called "paruppu". It is primarily used to make the dish called sambar. It is also used to make paruppu that is mixed with charu and rice.
Dal is frequently eaten with flatbreads such as rotis or chapatis, or with rice. The latter combination is called dal bhat in Nepali, Bengali and Marathi. In addition, certain types of dal are fried and salted and eaten as a dry snack, and a variety of savory snacks are made by frying a paste made from soaked and ground dals in different combinations, to which other ingredients such as spices and nuts (commonly cashews) may be added.
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