No onion, no garlic | Dal bhindi,khane mai tasty bannana bahut hi easy

Dal bhindi
Ingredients :
Moong Dal
Bhindi
Namak
Haldi
Daniya
Jeera
Lal mirch
Tej Patta
Garam masala
Ginger
Mustard oil
*Dal Bhindi: A Flavorful Indian Lentil Dish with Okra*
Indulge in the culinary delights of India with Dal Bhindi, a delectable dish featuring the harmonious blend of lentils and okra. This vegetarian gem is not only packed with flavor but also brimming with nutrients, making it a wholesome addition to your meal repertoire.
*Ingredients:*
*Moong Dal:* The star of the dish, moong dal, also known as split mung beans, lends a hearty texture and nutty flavor to the dal.
*Bhindi:* Okra, also known as ladies' fingers, adds a unique texture and vibrant green hue to the dish. Its slightly earthy flavor complements the dal beautifully.
*Namak (Salt):* A culinary essential, salt enhances the overall flavor profile of the dal.
*Haldi (Turmeric Powder):* Turmeric, a vibrant yellow spice, imparts a warm, earthy flavor and a gorgeous golden color to the dal. It also possesses anti-inflammatory properties.
*Daniya (Coriander Powder):* Coriander powder, with its citrusy and slightly nutty notes, adds a refreshing aroma and depth of flavor to the dal.
*Jeera (Cumin Seeds):* Jeera, also known as cumin, brings a warm, earthy, and slightly smoky flavor to the dal. Its aroma adds complexity to the dish.
*Lal Mirch (Red Chilli Powder):* A touch of red chilli powder adds a delightful heat to the dal, adjusting the spice level to your preference.
*Tej Patta (Bay Leaf):* Bay leaf infuses the dal with a subtle, woody aroma and a hint of sweetness.
*Garam Masala:* A fragrant blend of spices, garam masala elevates the flavor of the dal with its warm, aromatic notes.
*Ginger:* Fresh ginger adds a zesty, pungent flavor to the dal, balancing the other spices.
*Mustard Oil:* Mustard oil, with its unique pungent aroma and slightly sharp flavor, serves as the cooking medium, imparting a distinctive character to the dal.
*Instructions:*
1. *Soak the Dal:* Rinse and soak the moong dal for at least 30 minutes to an hour. This step helps the dal cook evenly and reduces cooking time.
2. *Sauté the Bhindi:* Heat mustard oil in a pressure cooker or deep pot. Add chopped bhindi and sauté until slightly tender, about 5-7 minutes.
3. *Add Spices and Dal:* Add turmeric powder, coriander powder, cumin seeds, red chilli powder, and bay leaf to the sautéed bhindi. Sauté for a minute, allowing the spices to release their aroma.
4. *Cook the Dal:* Add the soaked moong dal, salt, and enough water to cover the dal by about an inch. Close the pressure cooker lid and cook for 3-4 whistles or until the dal is tender and mushy.
5. *Temper with Garam Masala:* Once the dal is cooked, open the pressure cooker and allow the steam to escape. Heat a small amount of mustard oil in a pan. Add ginger and sauté until fragrant. Add garam masala and sauté for a few seconds until aromatic. Pour this tempering over the cooked dal.
6. *Garnish and Serve:* Garnish with chopped cilantro and serve hot with steamed rice, roti, or paratha. Enjoy the symphony of flavors and textures in this delectable Dal Bhindi dish.
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