High Protein Mix Beans Pulses Punjabi Dal Tadka

Name: High Protein Mix Beans Pulses Punjabi Dal Tadka
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tsp green moong beans; 2 tsp moth - matki; 2 tsp whole black urad; 2 tsp red rajma - kidney beans; 2 tsp black chana; 2 tsp kabuli chana chole; 2 tsp green skin split moong dal; 2 tsp yellow split moong dal; 2 tsp chana dal; 2 tsp green peas vatana; 2 tsp white peas vatana; 2 tsp white split urad dal; 1 cup onion paste; 2 cup tomato puree; 2 tsp crushed garlic; 2 tsp ginger chilli paste; 2 tsp oil; 1 tsp butter; 3 tsp kashmiri red chilli powder; 1 tsp turmeric powder; 2 tsp roasted jeera coriander powder; 1 tsp hing; 2 tsp punjabi masala; 1 tsp pavbhaji masala; 2 tsp curd; 1 tsp lemon juice; Salt to taste; 1 tsp kasoori methi; Water as required; 3 tsp chopped coriander

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#hp #HighProteinNutritious #Week1
#MixBeanslPulsesPunjabiDalTadka
#HighProtein #Nutritious #Lentils
#WholeMoongBeans #Moth #Matki
#BlackChana #KabuliChana #Chole #Rajma #BlackUraddal #Curd #Tomato
#GreenPeas #WhitePeas #Onion
#SplitGreenMoongdal #Chanadal #SplitYellowMoongdal #SplitWhiteUraddal
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish
#Cookpadindia #Cooksnap
This recipe is perfect for high protein sources to pure vegetarian communities. You need protein in your diet to help your body repair cells and make new ones. Protein is also important for growth and development in children, teens, and pregnant women.
Serve a very healthy high protein punjabi dal with roti, fulka, naan, kulcha, steamed rice.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

45 minutes

2 servings

2 tspgreen moong beans
2 tspmoth - matki
2 tspwhole black urad
2 tspred rajma - kidney beans
2 tspblack chana
2 tspkabuli chana chole
2 tspgreen skin split moong dal
2 tspyellow split moong dal
2 tspchana dal
2 tspgreen peas vatana
2 tspwhite peas vatana
2 tspwhite split urad dal
1 cuponion paste
2 cuptomato puree
2 tspcrushed garlic
2 tspginger chilli paste
2 tspoil
1 tspbutter
3 tspkashmiri red chilli powder
1 tspturmeric powder
2 tsproasted jeera coriander powder
1 tsphing
2 tsppunjabi masala
1 tsppavbhaji masala
2 tspcurd
1 tsplemon juice
Salt to taste
1 tspkasoori methi
Water as required
3 tspchopped coriander
1pich eno soda
1 tspjeera
2cloves
1 piececinnamon

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Steps

45 minutes

1

Wash and soaked overnight all beans, pulses, and lentils in plenty of water. The next day, strain it.
2

In a pressure cooker, add all pulses and lentils along with salt, turmeric powder, and eno soda.Cook till 5 whistles blows.
3

Take a kadai, add oil, hing and jeera. Add ginger chilli paste and garlic paste. Saute it. Add onion paste. Cook well till turns in pink brown colour.
4

Add tomato puree. Mix well. Cook till oil releases. Add all masalas. Mix well. Add curd and salt, too.
5

Now add cooked mix beans and pulses in it. Pour water as required to make semi thick dal curry. Cook for 5 minutes on a low flame. Add butter, kasoori methi, chopped coriander, and lemon juice.
6

Ready to serve a very healthy high protein punjabi dal. Enjoy with roti, fulka, naan, kulcha, steamed rice.

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on July 24, 2024 11:48

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐