Multigrain paneer naan & mung dal with garlic tadka
Today’s dal is extremely special. A super easy recipe which my dear friend shared with me and it’s a super hit with my family and other friends !!! My god what a dal ... such a comfort food.
I made this dal and combined it with paneer stuffed multigrain naan ....
Mung dal with garlic tadka
Ingredients :
3/4 cup mung dal
1 tsp ghee
1/2 jeera seeds
2 cloves garlic, finely chopped
1 green chili, finely chopped
1/2 tsp turmeric powder
Salt to taste
Coriander leaves, finely chopped
Method :
Pressure cook the mung dal till it’s soft and mushy.
In a pan heat ghee, add Jeera seeds. Once it splutters, add the finely chopped garlic and green chilies.
Once it’s mildly roasted add the cooked dal, turmeric powder and salt. Let it cook for a few minutes. Finely add the coriander leaves and serve hot with rotis or rice of your choice.
Multigrain paneer stuffed Naan :
Ingredients for the paneer stuffing:
100 gms paneer grated
1/2 tsp ginger garlic paste
1/2 tsp chili powder
1/4 tsp jeera powder
1/2 tsp coriander powder
salt to tast
coriander leaves, finely chopped
Method :
Mix the stuffing and make into medium sized balls and keep aside.
Ingredients for the naan:
1.5 cups Multigrain wheat flour
salt to taste
1/2 cup of curd
water to make dough.
1/2 tsp oil
Black Til seeds
Coriander leaves finely chopped
Method :
Add the flour in a big bowl. Add salt, curd and mix till it reaches a crumbly texture. Add water to a make soft and pliable dough, Apply the oil over the dough so that it does not dry up. Keep it covered for about 4-5 hours.
Make medium sized balls of the dough. Fill each ball with the paneer stuffing. Roll each ball into an oblong shape. Sprinkle some black til seeds and little coriander leaves on one side of the rolled out naan. Apply some water over the other plain side and stick it to the tava so that the til coriander side faces the top. Cook it over low to medium flame. Once you see small bubbles appearing on the naan, turn the tava so that the stuck naan is directly over the fire. You can cook it on a high flame so that you get charred portions on the top of the naan. But make sure it doesn't get too burnt. Now flip the tava back and remove the naan with a spatula. Apply melted butter while the naan is still hot .
Serve the paneer naan with any curry of your choice.
I made this dal and combined it with paneer stuffed multigrain naan ....
Mung dal with garlic tadka Ingredients :
3/4 cup mung dal
1 tsp ghee
1/2 jeera seeds
2 cloves garlic, finely chopped
1 green chili, finely chopped
1/2 tsp turmeric powder
Salt to taste
Coriander leaves, finely chopped
Method :
Pressure cook the mung dal till it’s soft and mushy.
In a pan heat ghee, add Jeera seeds. Once it splutters, add the finely chopped garlic and green chilies.
Once it’s mildly roasted add the cooked dal, turmeric powder and salt. Let it cook for a few minutes. Finely add the coriander leaves and serve hot with rotis or rice of your choice.
Multigrain paneer stuffed Naan :
Ingredients for the paneer stuffing:
100 gms paneer grated
1/2 tsp ginger garlic paste
1/2 tsp chili powder
1/4 tsp jeera powder
1/2 tsp coriander powder
salt to tast
coriander leaves, finely choppedMethod :
Mix the stuffing and make into medium sized balls and keep aside.
Ingredients for the naan:
1.5 cups Multigrain wheat flour
salt to taste
1/2 cup of curd
water to make dough.
1/2 tsp oil
Black Til seeds
Coriander leaves finely chopped
Method :
Add the flour in a big bowl. Add salt, curd and mix till it reaches a crumbly texture. Add water to a make soft and pliable dough, Apply the oil over the dough so that it does not dry up. Keep it covered for about 4-5 hours.
Make medium sized balls of the dough. Fill each ball with the paneer stuffing. Roll each ball into an oblong shape. Sprinkle some black til seeds and little coriander leaves on one side of the rolled out naan. Apply some water over the other plain side and stick it to the tava so that the til coriander side faces the top. Cook it over low to medium flame. Once you see small bubbles appearing on the naan, turn the tava so that the stuck naan is directly over the fire. You can cook it on a high flame so that you get charred portions on the top of the naan. But make sure it doesn't get too burnt. Now flip the tava back and remove the naan with a spatula. Apply melted butter while the naan is still hot .
Serve the paneer naan with any curry of your choice.
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