વરસાદ માટે ગરમાગરમ ઢાબા જેવી મકાઈ પાલક ની ખીચડી | Palak ni Khichdi | Corn Palak Khichdi Recipe 

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Hu tamari badhi recipe follow Karu chhu

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Sure 😊

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thanks, it was by mistake. Changed now. 😊

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Mem diet mate bhi bnavi sakiye

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ખૂબ ખૂબ આભાર શીતલ બહેન...સેમ ટુ સેમ મેં આજે સવારે ટિફિન માં બનાવી..વાયા કંપની નું ૧૬-૧૮ કલાક ગરમ રહે તે ટિફિન છે અમારી પાસે ગરમાગરમ તુરંત જ ભરી દીધી છે.... જોરદાર બની છે.બસ મેં ખાલી એક જ થોડું ટીવસ્ટ કર્યું છે... પીળી મગ ની સાથે ૧/૪ કપ તુવેર દાળ પણ ઉમેરી છે... thank you so much ❤

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Thank you so much for sharing tips.. no sorry 👍🙏🌹❤️

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Hi Rupe ji, I don't have recipe ready to upload but i can share how to make it. here's a Toor Dal premix recipe that you can prepare in advance and use whenever you want to make Gujarati dal quickly: Ingredients: For the Toor Dal Premix: 2 cups toor dal (split pigeon peas) 1 tablespoon turmeric powder 2 tablespoons dried curry leaves 2 tablespoons dried chopped green chilies (adjust to your spice preference) 2 tablespoons dried chopped tomatoes For Cooking the Dal (per serving): 1 serving of the Toor Dal Premix 4 cups water Salt to taste 1 tablespoon ghee (clarified butter) or oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds A pinch of asafoetida (hing) Fresh coriander leaves, chopped, for garnish Lemon juice (optional) Instructions: To prepare the Toor Dal Premix, start by rinsing the toor dal under running water until the water runs clear. Allow it to dry completely. In a large bowl, mix the dried toor dal with turmeric powder, dried curry leaves, dried chopped green chilies, and dried chopped tomatoes. Ensure everything is well combined. Transfer the premix to an airtight container or a ziplock bag and store it in a cool, dry place. It should stay fresh for several months. When you're ready to cook the dal, take one serving of the Toor Dal Premix (about 1 cup) and rinse it once again under running water. In a pressure cooker or a pot, add the rinsed premix along with 4 cups of water. Close the lid and cook on medium heat until you hear 3-4 whistles in the pressure cooker or until the dal is fully cooked and soft. Once the dal is cooked, open the lid and stir it to make it smooth and creamy. If it's too thick, add more water to reach your desired consistency. Now, prepare the tempering (tadka). In a small pan, heat ghee or oil over medium heat. Add the mustard seeds and cumin seeds. Once they start spluttering, add the asafoetida. Pour the tempering over the cooked dal and mix well. Add salt to taste and mix again. Garnish the dal with freshly chopped coriander leaves. If you prefer a tangy taste, you can add a little lemon juice to the dal just before serving. Your Toor Dal is ready to be served! This premix will save you time in measuring the ingredients each time you want to make Gujarati dal and makes the cooking process more convenient. Enjoy it with steamed rice, roti, or as a comforting soup.

@@SheetalsKitchenGujarati thank you so much mam

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Very yummy

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