Do you know the name of this vegetable? We called it bhee

Share the home remedies or tips you are using in your daily life? To prevent weevil in flour add bay leaves in it.

Ingredients: ½ cup split yellow lentils (mung/moong dal) ½ cup split red lentils (masoor dal) 1 tbsp red chili powder (adjust to taste) 1 tbsp salt (adjust to taste) 1½ tsp turmeric powder Fresh coriander, finely chopped (as needed for garnish) ¼ cup cooking oil (for tempering) 8–10 whole green chilies ¼ tsp whole cumin seeds 4–5 garlic cloves, finely chopped Instructions: 1. Cook the Lentils: Thoroughly wash both lentils until the water runs clear. In a medium pot, combine the washed lentils, 4 glasses (about 1 liter) of water, red chili powder, salt, and turmeric. Bring to a boil over medium-high heat, stirring occasionally. 2. Simmer: Once boiling, reduce the heat to low. Let the lentils simmer uncovered, stirring occasionally, until they are completely soft and broken down and the daal has thickened to your preferred consistency. This will take roughly 25–35 minutes. Stir in the freshly chopped coriander once the lentils are cooked. 3. Prepare the Tempering (Tadka): In a small frying pan, heat the cooking oil over medium heat. Add the whole green chilies and whole cumin seeds. Sauté for about 30 seconds until fragrant. Add the finely chopped garlic. Fry, stirring frequently, until the garlic turns golden brown and crisp. Be careful not to burn it. 4. Finish & Serve: Immediately pour the hot tempering oil with all its aromatics over the cooked daal. Stir gently to combine, let it sizzle for a moment, then serve hot with rice or bread.

I'm from Pakistan. We like little spicy food. I will share the favorite recipe of Pakistan hope you will like it. Tea or chai.... Milk Water Sugar Tea Firstly add one cup of water add one tea spoon of powder tea and one tea spoon of sugar and place in on stove until it boil. Now boil it one minute and add milk after boil aff the flame and drink it