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Mixed Dal Vada Biryani
Mixed Dal Vada Biryani

Before you jump to Mixed Dal Vada Biryani recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to mixed dal vada biryani recipe. You can have mixed dal vada biryani using 19 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Mixed Dal Vada Biryani:
  1. Use 300 gms long grain rice
  2. Provide 250 gms Chana Dal
  3. You need 100 gms Urad Dal
  4. Use 100 gms Arhar Dal
  5. Get 50 gms Moong Dal
  6. Prepare 1 tsp mustard seeds
  7. Take 1/2 tsp cumin seeds
  8. You need 1 sprig coriander leaves chopped
  9. Provide 4-5 Whole red chillies
  10. Use 2-3 green chillies chopped
  11. You need 1 ” ginger chopped
  12. Take 1 tsp ajwain
  13. Provide 1/2 tsp turmeric seeds
  14. Use 1/2 tsp red chilli powder
  15. Take 7-8 Tbsp mustard oil
  16. Provide 1/2 tsp asafoetida
  17. Provide 1 tsp oil
  18. Get 1 Tbsp oil
  19. Use to taste Salt
Steps to make Mixed Dal Vada Biryani:
  1. Soak all Dals together for 3-4 hours. Wash and soak rice for 20 mins
  2. Drain Dal and make a coarse paste and set aside
  3. Add chopped green chillies, chopped ginger, turmeric powder, red chilli powder, salt and chopped coriander leaves to the Dal
  4. Make balls from the Dal mix and flatten
  5. Heat oil and fry in batches the Dal balls until golden in colour
  6. Boil 2 ltrs water in a heavy rimmed pan. Add oil and salt and add the rice. Cook until 3/4 th done and drain and spread on a plate
  7. Break the cooked Dal Vadas coarsest and mix with the par boiled rice
  8. In a pan heat oil and add mustard seeds and then cumin seeds. When splutters add whole red chillies and brown a little bit and set aside. Add asafoetida.
  9. Add this Baghar to the par boiled rice
  10. In a heavy rimmed pan smear with oil, add half of par boiled rice, add half of baghar and add Vadas. Spread in the pan. Cover with balance rice. Sprinkle a little water and cover with a tight lid on a high flame for 2 mins and in Dum for 10 mins. When rice is steaming hot set aside and add garnish with rest of the Baghar

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