Ingredients: Chana dal: 125 grams Tel (cooking oil): 3 tablespoons Adrak lehsan ka paste: 1 ½ tablespoon Haldi powder : ½ teaspoon Namak: 1 ½ teaspoon Lal mirch powder: 4 teaspoons Tamatar: 3 Dahi: 200 grams or 1 ½ tea cup Kata hua hara dhaniya: ½ tea cup Pudine ke patte: ½ tea cup Garam masala powder: ½ teaspoon Elaichi powder: 1/4th teaspoon Procedure: 1. Ek saucepan mein chana dal aur do cup paani dalkar dhakkan dhanp dijiye. Dheemi aanch par pakaiyye ke dal gal jaaye par zyada na gale aur sabith ho. Paani sookh jaane par aanch band kar dijiye. 2. Doosre saucepan mein tel daliye. 3. Jab tel garam ho jaaye tab is mein adrak lehsan ka paste daliye. Pandrah second tak hilaiyye aur haldi powder, bareek namak, lal mirch powder, kate hue tamatar daliye aur dhakkan dhanp dijiye. 4. Ek minute tak pakaiyye ke tamatar gal jaaye. 5. Tees second tak bhuniye 6. Pheta hua dahi daliye. Achhi tarah se milakar kata hua hara dhaniya daliye, pudine ke patte, garam masala powder, elaichi powder aur gali hui chane ki dal daliye. 7. Ek minute tak pakaiyye aur aanch band kar dijiye. Chawal Pakane ke liye: Ingredients: Basmati chawal: 500 grams Paani : 1500 ml Dalchini ke chhote pieces: 2 Lavang: 2 Elaichi: 2 Shahzeera: 1 teaspoon Kata hua hara dhaniya: a handful Pudine ke patte: a handful Bareek Namak: 3 teaspoons Tareeqa: 1. Chawal ko aadhe ghante ke liye bhigo dijiye. 2. Ek pan mein paani daliye. Dalchini , lavang, cheeri hui elaichi, shahzeera, kata hua hara dhaniya, pudine ke patte, namak daliye aur dhakkan dhaanp dijiye. 3. Paani mein ubaal aane par, is mein paani nithaare hue chawal daliye. 4. Chawal jab aadhe pak jayen tab paani nithar dijiye. Qubuli dum dene ke liye: Ingredients: Aadhe pake hue chawal Chane ki dal ki aqni Tali hui pyaaz Kata hua hara dhaniya: ek mutthi Kate hue pudine ke patte: ek mutthi Paka hua tel : 1 tabespoon Doodh: ½ chae ki pyali Zafrani rang: 2 chutki Asli ghee: 1 tablespoon Tareeqa: 1. Aadhe chawal nikal kar rakh lijiye, baaqi aadhe chawal par dal ki aqni phailaiyye. 2. Aqni par, tali hui pyaaz se teen chauthai pyaaz (3/4th) daliye. 3. Baaqi chawal us par phailaiyye. 4. Kata hua hara dhaniya, kate hue pudine ke patte, ek chauthai tali hui pyaaz (1/4th), ek tablespoon paka hua tel (jo hum ne pyaaz talne ke liye istemaal kiya tha, us mein se le lijiye), asli ghee, doodh mein zafrani rang milakar daliye. 5. Aate (dough) ya aluminium foil se dhakkan band kar dijiye. 6. Bhaanp aane tak ya ek minute tak darmiyani aanch par pakaiyye aur paanch minute tak dheemi aanch par pakaiyye. Saucepan ka position zaroor badalte rahein warna ek taraf jal jayega. Hyderabadi Qubooli tayyar hai. Dahi ke Raithe ke saath pesh kijiye.