Recipe: To Try At Home Lal Jamphal ki Sabji

Recipe: To Try At Home Lal Jamphal ki Sabji Delicious, fresh and tasty.
Lal Jamphal ki Sabji. Lal Saag Aur Soyabean ki Sabji Amaranth Leaves or Red Spinach Or Lal Palak or Lal Saag or Chaulai Ka Saag is a famous for being the powerhouse of iron, vitamins, minerals, proteins, carbohydrates. Then strain off the water in which the red spinach or lal palak was soaked. This entire process will help to wash off all the dirt from the leafy vegetabele.
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You can have Lal Jamphal ki Sabji using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Lal Jamphal ki Sabji
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It’s 2 of lal jamphal.
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You need to taste of Salt.
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It’s 1 tsp of oil.
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You need Pinch of haldi.
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You need Pinch of lal mirch powder.
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Prepare 1 of green chilli finely chopped.
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Prepare 1 tsp of sugar.
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It’s 1/4 tsp of lemon juice.
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You need 1 tsp of jeera.
Lal Mathachi Bhaji Recipe is a simple stir fry of red amaranth leaves and sprouted green moong dal.
The stir fry has simple Indian Spices like red chilli powder, salt and turmeric.
A slight sweetness with the use of jaggery is added to balance the whole flavour.
Amaranth is a powerhouse of vitamins and Iron.
Lal Jamphal ki Sabji instructions
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Cut jamphal in dice shape and size..
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In a Kadai put oil and let it hot. Add jeera splutter add jamphal, salt and haldi powder. Cook max a minute and add green chilli, lal mirch powder, sugar and mix well. Add water and cook for 2/3 minutes max..
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Switch off the flame and add lemon juice. Mix well..
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Jamphal sabji goes best with Gujarati bhakhari..
It is considered as a super food.
Chatpate Lal chane,#chana Kale chane ki sabzi,#sabzi, Restaurant style kala chana, Dhaba style chane ki sabzi, Chole ki sabzi, SDR special, black chana Curry, chana Masala, On Chhath puja; some special dishes prepared like Lal Saag, Kohnda or Seeta Phel ki Sabji, Chaawal ki Kheer.
While making this dry subzi, remember to add the ingredients in the mentioned order, to ensure that the aroma and flavour of the vegetable and each spice and powder is retained to the hilt, to enthrall.
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