Naam filled Mix Sarablohi Daal

Naam filled Mix Sarablohi Daal

Ingredients:

1. 
   Naam da do-dhari khanda (Gumantar abhyaas) - Those who are still waiting to get the blessing of amrit may want to recite mool mantar or Japji sahib


2. 
   Various daals including Sabat Maha (Whole black lentils), Saabat Masar (), Saabat Moongi (Whole Green Lentils), Raajma (Kidney beans), Choleaan di daal (Split yellow gram) - All in equal quantity - Total 1.5 cups - You may want to keep the quantity of Raajma a little less as compared to other lentils


3. 
   Onion - 1 sliced


4. 
   Ginger - finely chopped - small chunk


5. 
   Tomatoes - 2 - finely chopped


6. 
   Green chilli - 1-2, finely chopped


7. 
   Masala - (include a stick of daalchini (cinnamon), 2 Laung (cloves), 2-3 Tejpatta (bay leaves) & 1-2 Choti elaichi (green cardamom)(optional)


8. 
   Jeera (Cumin seeds) - ½ teaspoon


9. 
   Kasoori methi (dried fenugreek leaves) - ½ teaspoon


10. 
    Desi ghee - 2 tbsp


11. 
    Haldi (turmeric powder) - ½ teaspoon


12. 
    Salt to taste


13. 
    Chopped coriander (optional)

Preparation & cooking-

1. 
   Mix & wash all the lentils thoroughly and soak in hot water in a big baata for 4-5 hours.


2. 
   Heat the patila or taudi (as seen in the picture) and the ghee by reciting the gurmantar.


3. 
   When ghee becomes hot add the masala (item 7).


4. 
   Add cumin seeds to the masala.


5. 
   When cumin seeds start to splutter, add the onions.


6. 
   Cook the onions till they are light golden brown and add the chopped ginger (some people use garlic as well).


7. 
   When the tadka is golden brown add the haldi & cook for another minute or so or a medium flame.


8. 
   Add the chopped tomatoes & chopped green chillies & cook for 2-3 minutes.


9. 
   Now add the soaked daal and add approx 3-4 small baata of water.


10. 
    Cover the patila/taudi till the daal starts to boil on full flame. Add the kasoori methi (fenugreek leaves) & simmer the gas and let the daal cook.


11. 
    You may want to add chopped coriander to the daal at this stage.


12. 
    Once the daal is fully cooked, do the ardaasaa and enjoy the naam blessed daal with parshaade.

Note:

1. 
   Ensure that saavdhaanta and naam abhyaas is must to get the full laaha of this daal.


2. 
   Don't be lazy & make sure to do the proper sudhai of sarablohi utensils before and after cooking.

Absolutely amazing post. So detailed and meticulous. Very inspiring and serves as a reminder that when cooking Food, Tyaar Bar Tyaar Gursikh must do Gurbani Paath or Naam Abhyaas.

Thanks for posting it.

Kulbir Singh

Kya baat hai!!!!

sounds delicious, and the photos are excellent.   well done!

Excellant Presentation. Ready to eat, hot with fumes, difficult to avoid, blessed enjoy this food. SARABLOH POST.

Excellant Presentation. Ready to eat, hot with fumes, difficult to avoid, blessed enjoy this food. SARABLOH POST.