Mili-juli Dal Palak
Mili-juli Dal Palak

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mili-juli dal palak. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mili-juli Dal Palak is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Mili-juli Dal Palak is something that I’ve loved my whole life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have mili-juli dal palak using 22 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mili-juli Dal Palak:
  1. Prepare 1/4 bowl Chana dal
  2. Make ready 1/4 bowl Green moong dal
  3. Take 1/4 bowl Tohr dal
  4. Prepare 1/4 bowl Massur dal& toyr dal
  5. Make ready 1 bunch spinach
  6. Make ready 1 big tomato
  7. Take 1 medium sized onion
  8. Make ready 7-8 garlic cloves
  9. Prepare 2 green chillies
  10. Take 4-5 curry leaves
  11. Take 2-3 tbsp oil
  12. Take 1 tbsp ghee
  13. Make ready 1/4 tsp cumin seeds
  14. Prepare 1/4 tsp mustard seeds
  15. Take 1/2 tsp red chilli powder
  16. Take 1/4 tsp turmeric powder
  17. Get 1/2 tsp garam masala
  18. Get 1/4 tsp hing
  19. Prepare 1 tbsp kasuri methi
  20. Make ready to taste Salt
  21. Prepare to taste Jaggery
  22. Take 1/4 tsp Aamchur powder or 1 tbsp tamarind pulp (optional)

The next M dish is a popular one in restaurants: Malai Kofta. There are dozens of interpretations of this dish, although in broad. Khaman Dhokla using Curd Recipe in Hindi Indian pickling follows the process of fermentation.

Instructions to make Mili-juli Dal Palak:
  1. Mix and Rinse all dals 3-4 times, add tomato (cut into small pieces) and sliced onions to the same and pressure cook for 4-5 whistles.
  2. Wash & cut spinach roughly.
  3. Grind garlic and green chillies to coarse paste.
  4. Heat oil in a pan. Add cumin, mustard, hing. Once they crackle, add chilli-grlic paste, saute till raw smell goes.
  5. Add spinach and kasuri methi to this, saute for 2 minutes.
  6. Add red chilli powder, turmeric powder and cooked dal. Add little water and salt. I had added jaggery and tamarind pulp so as to give the dal little sweet and tangy flavour. Sprinkle salt & garam masala. Add ghee. Let it boil for a minute and turn off the gas.
  7. Serve hot with phulkas or rice.

Khaman Dhokla using Curd Recipe in Hindi Indian pickling follows the process of fermentation. Vegetables or fruits are dried in the sun, cured with salt, smeared with masalas and oil and stored in airtight containers to avoid letting moisture in. The heat helps the vegetables and fruits to produce by-products like carbon dioxide, acetic acid and lactic acid. Served with rice or naan and dal.

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