How to Cook Daal Bhuna using 3 types of Lentils | Chana daal, Moong daal Masoor daal (Red lentils)

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2 years ago
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Ingredients List:
1/2 cup Chana daal, 1/2 cup Moong daal & 1/2 cup Masoor daal wash and soak in cold water overnight.
4 tbsp ghee
2 Bayleaf (Tez Pata), 6 Kashmiri Chilli
1/2 tsp yellow mustard seed, 1/2 tsp black mustard seed
1 cup chopped onion, 2 tsp garlic paste, 1 tsp ginger paste
1/2 cup water to soften onions
1.5 - 2 tsp salt (salt to taste)
Spices:
1 tsp Turmeric powder, 1.5 tsp curry powder, 1.5 tsp coriander powder, 1 tsp chilli powder, 1tsp cumin powder, 1 tbsp kasoori methi, 1/2 tsp garam masala powder
1 cup tomato puree (pulp)
4.5 cups water
coriander to garnish
Tadka (tampering)
1 tbsp ghee, 2 tsp garlic & 1 tsp ginger paste

Enjoy this authentic lentil bhuna with authentic flavour and textures. This can be eaten as a main dish as its full of protein from the lentils.

Chapter’s:
📍 00:00 - Intro
📍 00:50 - Showing ingredients
📍 01:21 - Soaking the lentils with cold water
📍 02:23 - Start of cooking
📍 02:30 - Ghee
📍 02:44 - Kashmiri Chilli
📍 02:51 - Bayleaf (tez pata)
📍 03:07 - Mustard seeds
📍 03:26 - Chopped onions
📍 03:33 - Garlic ginger paste
📍 04:17 - Salt
📍 05:44 - Boiling water
📍 06:51 - Adding Spices
📍 08:02 - Tomato puree (pulp)
📍 08:47 - Adding soaked lentils
📍 09:51 - Adding boiling water
📍 11:40 - Dried kasoori methi
📍 11:54 - Ground garam masala
📍 12:04 - Green Chilli
📍 12:44 - Tadka (tampering)
📍 14:51 - Fresh coriander
📍 15:33 - Serving dish
📍 16:17 - Tasting the food

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