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Ajwain Paratha with Moong Dal ki Sabzi


By Veggie Delights (Visit website)
























Feb 6, 2010
Simple traditional every day north indian dish. Some of us just take food for granted. We never realise the importance of food unless the taste buds in our mouth are waiting to say ..Ummmmmmmhhhaaaaa !!!! Yummy:)

Ajwain Paratha Recipe :

Preparation time : 20 minutes
Cooking Time: 1/2 hour
Servings: 4

Ingredients:

Whole Wheat Flour/Aata - 3 cups
Ajwain / Carom seeds - 1/2 teaspoon
Salt - to taste
Ghee - 3 tablespoon
Oil - 1 tablespoon

Method:

Mix together aata, salt, oil and ajwain. Knead it in to a soft dough and keep it aside covered for 15 minutes. Now divide the dough in to 8 equal portions like a ball. Roll each ball in to a chapathi then spread little ghee on one side and dust little dry flour and fold the chapathi in to half and then again in to another half. Now roll it in to a thick triangle shape paratha.Heat a tawa, place a paratha on the tawa and cook on both sides until golden brown. Apply ghee on both sides. Serve Hot with curry of your choice.

Moong Dal Ki sabzi Recipe:


Preparation time : 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

Cracked Green Moong Dal - 2 Cups
Onion - 1 large
Tomatoes - 2 large
Green Chilli - 1 finely chopped
Ginger Garlic Paste - 1 tablespoon
Cumin Seeds- 1 teaspoon
Garam Masala - 1 teaspoon
Dhania Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Chopped coriander leaves - 1 tablespoon
Salt - to taste
Oil for tadka - 1 tablespoon
Water- 4 cups

Method:

Take a thick pressure pan. Heat oil, add cumin seeds and let it splutter.Now add finely chopped onions, green chillies and ginger garlic paste. Saute till onions become transparent. Then add chopped tomatoes and saute for two minutes.Now add turmeric powder,Dhania powder,garam masala, salt and finally dal and saute for a minute. Add 4 cups of water and pressure cook on medium flame for 15 minutes or up to 3 whistles. Garnish with chopped coriander leaves and serve hot with rice or rotis.




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