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Before you jump to Dal Maharani With Mirchi Parantha recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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Initially, you should be very careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you no longer want to eat. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. If this is not to your liking on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one modest change to your diet has been achieved.
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We hope you got benefit from reading it, now let’s go back to dal maharani with mirchi parantha recipe. You can cook dal maharani with mirchi parantha using 25 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to prepare Dal Maharani With Mirchi Parantha:
- You need 1 cup Whole black gram
- You need 2 tablespoons Red kidney beans
- Get 2 tablespoons ChanaDal
- Prepare to taste Salt
- Use 3-4 Onions medium
- You need 10 cloves Garlic
- Provide 1 1/2 inch Ginger
- Provide 1 tablespoon Pure ghee
- Take 2 tablespoons Butter
- Prepare 1 teaspoon Cumin seeds
- Prepare 1/4 tsp hing
- Take 2 Tomato medium
- Prepare 1/2 tsp Kashmiri red mirch powder
- Provide 2-3 Dried whole chillies
- Get 1 teaspoon Red chilli powder
- Get 1 teaspoon Garam masala powder
- Provide As needed Cream for garnish
- You need As needed Fresh coriander
- You need For mirchi laccha parantha
- Prepare 250 gm whole wheat flour
- You need 1 tbsp ghee for the dough
- You need to taste Salt
- Provide 1 tbsp melted ghee for brushing
- Prepare 2 tbsp ghee for cooking
- Use 1 tsp Kashmiri red chilli powder
Instructions to make Dal Maharani With Mirchi Parantha:
- Clean and wash dal properly.Chop onions,ginger and garlic. Heat oil in a pressure cooker.
- Add hing,cumin seeds and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned.
- When sautéed properly add turmeric powder,salt and Kashmiri chilli powder,sauté and add 4 cups of water.
- Now put washed dal in the cooker and cover with lid and cook for one hour in simmer flame.
- After one hour switch off the flame and don’t release the pressure.
- In the meantime heat ghee in a pan,add whole dry chillies and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned.
- Add red chilli powder,roast and add tomatoes purée.Saute till ghee separates.
- At this stage add fresh cream,mix and sauté well then pour the prepared tempering into pressure cooker.
- For Mirchi Paranthas…Mix flour, ghee, salt in a big mixing bowl and add required amount of water to make smooth and stiff dough. The dough should be well kneeded, not too soft but firm and pliable. - Divide it into equal parts and roll into thin big circles. Brush it with ghee and sprinkle salt and chilli powder over it.
- Now Pleat this rolled disc as shown below and coil it to make a round circle as shown. - Now roll carefully into laccha paratha little bit thicker than normal paratha.
- When you are rolling laccha paratha, you can put flat griddle for heating and when you are ready with rolled paratha smear it with ghee. - And put that paratha over griddle.
- Cook it from one side till brown spots start to appear and similarly from other side too and cook it till crispy and golden brown. - Likewise cook all the paratha and serve hot with Dal Maharani.
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