Patra Ni Dal Parsi Bhonu with Chef Kayzad Sanjeev Kapoor Khazana











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Patra ni dal is a lesser known but very tasty Parsi lentil preparation with a healthy addition of colocassia leaves or arbi ke patte. • PATRA NI DAL • Ingredients • 2 colocasia leaves (patra) • 1½ cups split pigeon peas (toor dal), soaked for 30 minutes and drained • ¼ teaspoon fenugreek seeds • ½ teaspoon turmeric powder • Salt to taste • 1 teaspoon red chilli powder • 1 teaspoon cumin powder • 1 teaspoon coriander powder • 1½ tablespoons chopped jaggery • 4-5 tablespoons fresh tamarind pulp • 8-10 garlic cloves • 1½ teaspoons cumin seeds • 1½ tablespoons oil • A few fresh coriander sprigs • Method • 1. Heat 2 cups water in a pressure cooker. Add pigeon peas, fenugreek seeds and ¼ teaspoon turmeric powder. • 2. Discard the stem and finely chop colocasia leaves, add to the cooker alongwith 3 cups water, salt, cover and pressure cook on high heat for 10-12 minutes. Reduce heat and cook for 12-15 minutes. • 3. Add remaining turmeric powder, chilli powder, cumin powder and coriander powder, mix and cook for 10-15 minutes. • 4. Add jaggery and tamarind pulp, mix and cook till jaggery melts. Add salt and mix. • 5. Coarsely grind garlic cloves and cumin seeds. • 6. Heat oil in a non-stick tempering pan. Add ground mixture, lightly mix and sauté on low heat for 2-3 minutes. • 7. Add tempering to cooked pigeon peas mixture, mix and cook for 2-3 minutes. • 8. Chop coriander sprigs and sprinkle on the cooked dal. Serve hot with brown rice. • Click to Subscribe: http://bit.ly/1h0pGXf • Cookware by : http://www.wonderchef.in • Facebook :   / chefsanjeevkapoor   • Twitter :   / sanjeevkapoor   • #sanjeevkapoor

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