Pakhtuni Daal

Pakhtuni Daal

 
Ingredients

Whole Black Masoor Daal 200 gms
Salt 1½ tsp
Ginger Garlic 1 tbsp
Chili Powder 1½ tsp
Garam Masala 1 tsp
Tomato Puree ½ cup
Cream ½ cup
Butter 2 tbsp
Coriander Leaves (chopped)2 tbsp
Green Chilies (chopped)2
Ginger (sliced) 2 tbsp

METHOD

Boil black masoor daal in 2 cups water till tender. Heat ¼ cup oil and 2 ounce butter, add tomato puree, salt, chili powder, cook for 5 mins, add this to the daal with cream, mix well and remove. Garnish with ginger sliced, coriander leaves and green chilies.

Mixed Achari Daal

Mixed Achari Daal

 
Ingredients

Bengal Gram Lentil ¼ cup
Green Gram lentil ¼ cup
Red Lentil ¼ cup
Split Red Gram ¼ cup
Salt 1 tsp
Chili Powder 1 tsp
Turmeric ½ tsp
Cumin Seeds 1tsp
Coriander Powder 1 tsp
Mustard Seeds ½ tsp
Onion Seeds ½ tsp
Fenugreek Seeds ½ tsp
Fennel Seeds 1 tsp
Curry Leaves 20
Garlic (crushed) 1 tbsp
Onion (chopped) 2 tbsp
Batten Red Chilies 6
Ghee ½ cup

METHOD

Boil all the daals in 3 cups of water till tender, slightly mash, heat ¼ cup ghee in a pan fry onion until brown, add in salt, chili powder, turmeric, coriander powder, all the seeds, and fry well. Add boiled and mashed daal, cook for 15 mins. Lastly heat ¼ cup ghee and give baghaar with batten red chilies, crushed garlic, curry leaves and cumin seeds, and put on top of the daal.