Urdu recipe

Golden Mung Dal Soup  Recipe

Ingredients

• Split moong dal, without skins - 2/3 cup (145 g) 
• Water (5 ½ cups/1.3 liters if pressure- cooked) - 6 ½ cups (1.5 liters) 
• Turmeric - ½ teaspoon (2 ml) 
• Ghee or vegetable oil - 2 table spoons (30 ml) 
• Coriander seeds - ½ table spoon (7 ml) 
• Cumin seeds - ½ table spoon (7 ml) 
• Salt - 1 teaspoon (5 ml) 
• Scraped, finely shredded or minced fresh ginger root - 2 teaspoons (10 ml) 
• Minced seeded hot green chilli (or as desired) - 1 teaspoon (5 ml)
• Minced fresh parsley or coarsely chopped coriander - 2 table spoons (30 ml) 

Preparation Of Golden Mung Dal Soup  

1. Sort, wash and drain the split mung beans as explained on page 21.
2. Place the mung beans, water, turmeric and a dab of the ghee or oil in a heavy 3-quar/liter nonstick saucepan and, stirring occasionally, bring to full boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently for 1 hour or until the dal is soft and fully cooked. For pressure cooking, combine the ingredients in a 6-quart/liter pressure cooker, cover and cook for 25 minutes under pressure. Remove from the heat and let the pressure drop by itself.
3. Meanwhile, slowly dry-roast the coriander and cumin seeds in a heavy iron frying pan for about 8 minutes. Remove and coarsely crush with a mortar and pestle, kitchen mallet or rolling pin.
4. Off the heat, uncover the dal and add the salt and roasted spices. Beat with a wire whisk or rotary beater until the dal soup is creamy smooth.
5. Heat the ghee or oil in a small saucepan over moderately high heat. When it is hot, toss in the ginger root and green chilli. Fry until golden brown, then pour into the soup. Cover immediately and let the seasoning soak into the hot dal for 1-2 minutes. Sprinkle in the minced herb, stir and serve

Recipe of gobiparatha                                                                                                            

Ingredients:

For the dough :

1 Cup Of Plain Flour (Atta)

1 Tbsp. Oil

Water for kneading

For filling :

1 cup grated cauliflower                     

1 cup grated cabbage

1/2 tsp. ginger grated

6 green chilies crushed

1 tbsp. coriander leaves chopped

1/2 tsp. garam masala

2 tbsp. cornflour or plain flour

Salt according to taste Oil / Clarified butter for making the parantha

Method

1.Knead the flour as stated.Sprinkle some salt over grated cauliflower and cabbage. 

2. After 5 minutes, press and remove all excess water ; add all other ingredients and mix well, except oil. 

3. Roll out the dough into small puris & spread some of the Onion tomato filling over it. 

4. Make a tight Swiss roll. Press together and reroll to full size parathas. 

5. Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.

6.  Serve hot with chili garlic sauce or tamarind chutney.