Simple Way to Make Quick Toovar dal, lobia dry bhaji, chapatis jeera rice and slice onion

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The ingredients needed to make Toovar dal, lobia dry bhaji, chapatis jeera rice and slice onion:

1. Get 1 cup boiled toovar dal with turmeric powder and salt
2. Take 1 tbsp cumin seeds
3. Make ready 1 pinch asafoetida
4. Prepare 1 tsp red chilli
5. Make ready 1 tbsp desi ghee for fry
6. Make ready 1 cup boiled rice
7. Take 1 tbsp cumin seeds
8. Prepare 1 red chilli
9. Prepare 1 tbps desi ghee
10. Make ready 1 cup cut small pieces lobia
11. Get 1 chopped onion
12. Take 1 tomato chopped
13. Get 2 chopped green chilli
14. Get 1 tbsp chopped ginger garlic
15. Prepare 1 tbsp cumin seeds and methi dana
16. Make ready 1 tbsp turmeric powder
17. Get 1 tbsp Garam Masala
18. Take 1 tbsp coriander powder
19. Take 2 tbsp oil
20. Take as needed Salt
21. Prepare as needed Knead the dough

Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. It's so quick and simple, that you've got to give it a go. Our own spice blend (all dry spices that are easy to keep in the cupboard) and use of gram flour make this version taste as great as at a restaurant, but anybody and everybody can cook them! Usually payatham paruppu (pasi paruppu/ moong dal) is best for this particular paruppu we make for festival days traditionally than toor dal.

Instructions to make Toovar dal, lobia dry bhaji, chapatis jeera rice and slice onion:

1. Heat ghee in a pan put cumin seeds asafoetida red chilli crackle add boiled Dal mix well
2. Heat ghee in other pan add cumin seeds red chilli crackle mix boiled rice Saute nicely slow flame 30 second's
3. Heat oil in a hole pan add cumin methi dana crackle now add chopped onion ginger garlic and chilli Saute 30 second
4. Add all spices and salt Saute leave oil in pan add tomato and lobia mix well add half cup water mix well cover lead cook observe water
5. Make some chapatis
6. Cut onion salad pieces to your choice

Our own spice blend (all dry spices that are easy to keep in the cupboard) and use of gram flour make this version taste as great as at a restaurant, but anybody and everybody can cook them! Usually payatham paruppu (pasi paruppu/ moong dal) is best for this particular paruppu we make for festival days traditionally than toor dal. We call this as paruppu for 'munnuku' which means to start the meal with this paruppu. What I love about this is the dal with turmeric and asafoetida added raw while. Masoor Dal (Brown Lentil) is healthy dal made with whole masoor dal in North Indian Style.

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