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मधुराज् रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा.
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0:00 - Introduction
01:50 - Dal Kobi
08:30 - Masoor Amti

बॅचलर विशेष डाळ कोबी आणि मसूर आमटी करण्यासाठी लागणारे साहित्य
मसूर आमटी
• १/२ कप मसूर
• २ मोठे चमचे तेल
• १ चमचा मोहरी
• १ चमचा जिरं
• १/४ चमचा हिंग
• कढीपत्ता
• १ बारीक चिरलेला टोमॅटो
• ७~८ लसूण पाकळ्या ठेचून
• १ चमचा गोडा मसाला
• १ चमचा धनेपूड
• १ चमचा लाल तिखट
• १/२ चमचा हळद
• चवीनुसार मीठ
• २ मोठे चमचे खोवलेलं ओलं खोबरं (ऐच्छिक)
• चवीनुसार गूळ (ऐच्छिक)
• जरुरीनुसार पाणी
• बारीक चिरलेली कोथिंबीर
डाळ कोबी
• अर्धा कोबीचा गड्डा
• २ मोठे चमचे तेल
• १ चमचा मोहरी
• १ चमचा जिरं
• १०~१२ बारीक चिरलेल्या लसूण पाकळ्या
• ३~४ बारीक चिरलेल्या हिरव्या मिरच्या
• १/४ चमचा हिंग
• १/२ चमचा हळद
• कढीपत्ता
• २ मोठे चमचे चणाडाळ
• चवीनुसार मीठ
• बारीक चिरलेली कोथिंबीर

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ऑफिसचा डबा । अक्खा मसूर आमटी । कोबीची भाजी । महाराष्ट्रीयन आमटी । बॅचलर स्पेशल रेसिपी । बिगिनर्स रेसिपी मराठी | मिल प्लांनिंग | everyday meal planning | meal planning madhurasrecipe | kobichi bhaji | akkha masoor | bachelor special recipe marathi | easy recipe for hostel students
#mealplanning #mealplansideas #mealplan #akkhamasoor #kobichibhaji #madhurasrecipemarathi

Ingredients:
Masoor Amti
• 1/2 cup Masoor
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1/4 tsp Hing
• Curry leaves
• 1 finely chopped Tomato
• 7~8 minced Garlic cloves
• 1 tsp Goda masala
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 2 tbsp grated fresh Coconut (Optional)
• Gudh / Jaggery to taste
• Water as needed
• Finely chopped Coriander leaves
Dal Kobi
• 1/2 Cabbage
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 10~12 finely chopped Garlic cloves
• 3~4 finely chopped Green chilies
• 1/4 tsp Hing
• 1/2 tsp Turmeric powder
• Curry leaves
• 2 tbsp Chana dal
• Salt to taste
• Finely chopped Coriander leaves

Method:
Masoor Amti
• Wash masoor really good 3-4 times and soak them in enough water for at least an hour.
• Transfer it into cooker and add water.
• Close the lid and cook on medium heat until 2 whistles.
• If you haven’t soaked the masoor, then cook it a little longer.
• Heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up, add cumin seeds, hing, curry leaves and tomato and fry it well
together for about 2-3 minutes.
• Add garlic and fry for another 2 minutes.
• Add goda masala, coriander powder, red chili powder, turmeric powder, salt and fresh coconut.
• Mix well and fry together for about a minute.
• Adding fresh coconut is optional. You can skip it if you don’t want or can use shredded dry
coconut instead.
• Add jaggery and mix well.
• Adding jaggery is optional. You can skip it if you don’t want or add sugar instead.
• Add cooked masoor, water and mix well.
• Simmer amti on medium heat for about 4-5 minutes and add coriander leaves.
• Mix well and masoor amti is ready.
Dal Kobi
• Wash cabbage really good and chop it finely.
• Wash chana dal 3-4 times and soak it in enough water for about 3-4 hours.
• Heat up oil in a pan and add mustard seeds.
• When mustard seeds pop up, add cumin seeds and let it splutter.
• Add garlic and green chilies and fry on low heat until garlic begins to turn light golden.
• Add hing, turmeric powder and curry leaves and fry together for few seconds.
• Add cabbage, soaked chana dal and salt and mix well.
• You can soak moong dal for about 5-10 minutes and use it in place of soaked chana dal.
• Fry it together for about 3-4 minutes.
• Cover and steam the bhaji until cabbage is cooked well.
• After every 2-3 minutes, remove the lid and mix the bhaji well once. Cover and cook it well again.
• Repeat the process until the bhaji is cooked well for about 7-8 minutes.
• When cabbage gets nice glaze, it means the bhaji is cooked well.
• If you want to cook longer, you can cook the bhaji for another 4-5 minutes.
• Add coriander leaves and mix well. Dal kobi is ready.
• You can add finely chopped spinach in place of coriander leaves.

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