😱 क्या आपकी दाल आपके परिवार को नुकसान पहुंचा रही हैं? Dal In Iron Kadahi
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- Опубликовано: 7 сен 2024
- क्या आपकी दाल आपके परिवार को नुकसान पहुंचा रही हैं? Dal In Iron Kadahi
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क्या आपकी दाल आपके परिवार को नुकसान पहुंचा रही हैं?
Dal In Iron Kadahi
क्या गलत तरीके से पके डाल से यूरिक एसिड बढ़ता है
क्या डाल के झाग नुकसान दायक होते हैं
क्या कुकर में दाल बनाने चाहिए
क्या कुकर में डाल नहीं बननी चाहिए
लोहे की कड़ाही में दाल कैसे बनाते हैं
अरहर दाल रेसिपी
arhar ki daal kaise banate hain
arhar daal recipe
Bahut badhiya ❤
Thanks
Thank you Mam SO MUCH for listening to me and making a video for the second time on my request. Koti-Koti Dhanyabad 🙏🙏🙏🙏🙏
You didn't mention 3 things:
(1) How much time it took to cook Toor Daal in Iron Kadhai.
(2) When to use medium flame cooking & when to use high flame cooking or same type (high/low) flame in entire cooking process.
(3) Covering the Daal while cooking will decrease the time of cooking significantly but while COVERED COOKING, Daal overflows TOO MUCH & TOO MANY times. If u have any idea to avoid overflowing while cooking kindly share it.
So PLEASE reply for ALL the 3 doubts.
Soaking the pulse in Hot water will give better results.
You cooked in Sheet Iron Kadahi. I use Cast Iron Kadhai for cooking to avoid chances of burning food because Cast Iron is thicker than sheet Iron. But Cast Iron takes much longer to heat & cook compared to Sheet Iron Kadahi. So for Faster cooking I use the minimum size Cast Iron that can PROPERLY CONTAIN Pulse & Vegetables (both together or separately as per choice) without OVERFLOWING of Daal or Vegetable Gravy (Gravy has very less Overflowing tendency compared to Daal) while cooking.
Personally I use 2 Meyer Cast Iron Kadhais for cooking:
(a) Meyer 20 cm Diameter Cast Iron Dutch Oven (Deep Kadahi, 2.8 Liters).
(b) Meyer Cast Iron Kadhai 20 cm Diameter (Shallow Kadahi, 2.1 Liters).
These are the 2 Model Kadahis among 4 Models in 20 cm Diameter Range (SMALLEST size range provided by World Renowned Meyer Brand).
Both Kadahis have Glass Lids & very attractive look.
Socking daal in hot water will give better result. I had not recorded time but Ithink it take 25 to 30 minutes to cook daal in this way on medium flame. Cast iron Kadahi is more thicker than sheet iron so it will take more time. Yes you are right it will take less time if you cover it but you should keep low flame at this time and add 1 or 2 spoon oil in daal it may prevent it to overflow. I think cast iron Kadahi is good for cooking vegetables to avoid food burning but sheet iron is better for daal and curry
Yes you are right it will take less time if we cover it but
@@GorgeousHub Thanks for replying. In your upcoming videos you can help your viewers by telling how to keep green vegetables (especially Hara Dhaniya, Pudina, Saag, Leafy vegetables like Cabbage, Spring Onion, ..... & Non-leafy Vegetables like Carrots, Beetroot, Tori, Bhindi, ....) without Fridge and avoid their Drying.
Fridge is highly harmful so let your viewers know some Strong Alternatives to avoid Fridge and maintain Green Vegetables without Drying for 7-10 days. Although we can cover them with water soaked clothes but Vegetables become soft, loose & soggy. We want to maintain their solid & Crispy texture even after 7-10 days.
Videos related to Day to Day daily life problems will be very useful.
cooker me
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