Masoor Daal dumpling in bottleguard gravy#masoor daal
Masoor Daal dumpling in bottleguard gravy#masoor daal

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, masoor daal dumpling in bottleguard gravy#masoor daal. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook masoor daal dumpling in bottleguard gravy#masoor daal using 10 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Masoor Daal dumpling in bottleguard gravy#masoor daal:
  1. Make ready 1 cup masoor daal
  2. Prepare 1 tsp Panch poran spice
  3. Prepare 2 cups bottleguard (diced)
  4. Make ready 2 tsp Kokum (soaked in warm water)
  5. Make ready 1 cup tomato pulp
  6. Make ready 2 dry red chillies
  7. Prepare 1 tsp haldi
  8. Take 1/2 tsp red chilli
  9. Prepare to taste Salt
  10. Prepare 2 tsp Mustard oil for frying
Instructions to make Masoor Daal dumpling in bottleguard gravy#masoor daal:
  1. Soak masoor daal in water until soft. Grind it to a thick paste. Add salt and a pinch of haldi. Beat well and fry in shape if little balls in hot mustard oil. Set aside.
  2. Heat 2 tbsp oil in a pan. Add panch phoran spice. Add dry red chillies and allow them to splutter. Now add diced guord. Add salt,red chilli and turmeric. Lower heat and cook covered until gourd turn soft. Mash it.Add tomato pulp and kokum water and bring it to a boil. Adjust seasoning. Add fried dumplings. Let it soak in the liquid and serve hot with rice or chapati.

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