Mama g ne or Amna ne bht kam kia || Mirza Queen 🍒 ||

Assalamualaikum guys welcome to YouTube channel Mirza Queen 🍒 kase hain g ap sab please like comment share and subscribe to my video. This authentic, Pakistani Dhaba-style Fry Mash ki Daal (Urad Dal) yields perfectly tender, separate grains with a rich, aromatic masala base. It avoids a mushy texture by boiling the lentils first, then finishing them directly in a spiced tomato gravy. [1, 2, 3, 4, 5] Ingredients For Boiling the Lentils Mash ki Daal (Split & Skinned Black Gram): 1 ½ cups, washed and soaked for 1–2 hours Water: 2 cups Ginger-Garlic Paste: 1 teaspoon Salt: ½ teaspoon [1, 2, 3, 4, 5] For the Masala Base Ghee or Oil: ⅓ cup Button Red Chillies (Sabut Lal Mirch): 5–6 whole pieces Ginger-Garlic Paste: 1 tablespoon Tomato Puree: 1 cup (or 2 medium tomatoes, pureed) Turmeric Powder (Haldi): ¼ teaspoon Crushed Red Chilli (Lal Mirch): 1 teaspoon Salt: ½ teaspoon (adjust to taste) Dried Fenugreek Leaves (Kasuri Methi): 1 teaspoon [1, 2, 3, 4, 5] For the Finish & Garnish Garam Masala Powder: ¼ teaspoon Black Pepper (Kali Mirch): 1 teaspoon, freshly crushed Green Chillies: 2, sliced Fresh Ginger: 1-inch piece, sliced into thin juliennes Fresh Coriander (Hara Dhania): 1 tablespoon, chopped [1, 2, 3, 4, 5] Cooking Instructions1. Boil the LentilsPlace the soaked and drained dal into a pot with 2 cups of water.Bring it to a rolling boil over high heat and skim off any white foam that rises to the top.Stir in 1 teaspoon of ginger-garlic paste and ½ teaspoon of salt.Cover and simmer on low heat for about 9–10 minutes until the grains are 90% cooked. They must feel tender when pressed but remain completely intact and firm.Strain any remaining water and set the dal aside.2. Prepare the Masala BaseHeat the ghee or oil in a wok or deep pan over medium flame.Drop in the whole button red chillies and 1 tablespoon of ginger-garlic paste, frying them for 1 minute until fragrant.Pour in the tomato puree and stir well. Cook for 2–3 minutes until the moisture evaporates and the oil clearly separates from the sides.Lower the flame and incorporate the turmeric, crushed red chilli, salt, and kasuri methi. Stir quickly to bloom the spices without burning them. 3. Combine and Fry the DalGently fold the boiled mash dal into the prepared masala base. Stir carefully to avoid breaking the lentil grains.Sauté the mixture on medium flame for 3–4 minutes so the dal absorbs the rich flavours.Sprinkle the garam masala powder, crushed black pepper, fresh coriander, and sliced green chillies across the top. Give it a final, gentle mix.Garnish with fresh ginger juliennes and serve steaming hot alongside fresh tandoori roti, paratha, or naan.