Daal Moong aur Palak

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Daal Moong aur Palak

Post by Admin on Sun May 23, 2010 9:42 pm

Daal Moong aur Palak

Ingredients:

Husked pulse 250 grams
Crushed dried coriander 1 tola
Turmeric half tola
garlic 1 bundle
spinach 1 kg
crushed red pepper half tola
onion 1 bundle
salt to taste

Method:

Finely crush all the spices and add tendering water into the boiler and then add spices and pulses into it to tender. When the half pulses is tenderized then add finely chopped spinach.
After the tenderization of spinach and pulse garnish with onion and garlic. Chef Zakir kay khanay

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Re: Daal Moong aur Palak

Post by Usama Asghar on Tue May 25, 2010 4:04 am

Thanks for Sharing
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Re: Daal Moong aur Palak

Post by Usama Asghar on Tue May 25, 2010 4:05 am

Usama Asghar wrote:Thanks for Sharing
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Re: Daal Moong aur Palak

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