Tag Archives: Daal

Daal

A very simple and easy word to say but if cooked with this recipe, has a lot of flavor and chatkhara in it…. This is my very own recipe which is a crowd pleaser because I work hard on my daal roti ❤ 😀 Daal roti/ daal chaawal (daal with rice) is everything; its easy, its quick, its cheap, it is a great comfort food, it is nutritious, it is high in protien, it satisfies all the desi cravings….. what else you need from daal? 😀 (It is great for weight loss as well…. if not cooked this way 😀 because I make it rich by adding butter, sometimes ghee and cream to it)

But 1 thing for sure….. This is the best recipe for daaaaaal….. you will not find another one! I sometimes pair it with chicken haandi or any vegetable curry like aloo bengan, bhindi fry, aloo katli, etc. and sometimes with keema tikkian or shaaaaami kebab, hence it is a friendly dish which can create a spicy duo with anything 😀

 Ingredients

  • 1 cup moong daal
  • 1 cup masoor daal
  • 1 cup channa daal
  • 2 chicken cubes/ 2 tbspns heapful chicken powder (OPTIONAL)
  • 1 tbspn chilli flakes & powder
  • 1 tspn turmeric

FOR TADKA

  • 2 scoops desi ghee & a splash of olive oil
  • 1 large onion (cut into thin rings)
  • 1 tomato (chopped)
  • 5 cloves of garlic
  • 1 tspn cumin seeds
  • 8 – 10 curry leaves
  • 2 desi green chillies

FOR GARNISH

  • Fresh cream
  • Green chillies
  • Chopped coriander leaves
  • Some garam masala (optional)

METHOD

  1. Combine all the lentils in a mixing bowl and wash. Soak in warm water for about 2 hours. Discard the water.
  2. In a deep cooking pan, add lentils & 6 cups of water along with salt (if you are not using chicken cubes/ chicken salt), red chilli flakes and powder & turmeric. Bring everything to a boil and cook until it reaches the consistency of daal.
  3. Remove from flame and add some chopped green chillies & coriander.
  4. In a frying pan, melt some ghee and add a splash of oil. Fry onions until they are golden and crispy and add the other ingredients given for tadka. Cook until the tomatoes are soft and add it to daal. Stir.
  5. Scoop out in the serving bowl and allow it to cool for 5 minutes. Drizzle some fresh cream/ cooking cream and garnish with leftover green chillies and coriander. Serve with boiled rice or paratha.

Mulligatawny

Mulligatawny is a special soup which is served at Gourmet Grill Pakistan. I dont know the origin of this soup but I am pretty sure it is from Arab because I ate a similar soup at Tiba’s Lebanese restaurant, VIC, Melbourne.

It is a full meal which is nutritious and healthy in every way…..

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 2 chicken stock cubes
  • Salt
  • 1 tspn heap full turmeric
  • Water to boil
  • 1 knob butter
  • ½ cup cream
  • 2 tbspns chopped fresh coriander
  • 1 cup boiled and hand shredded chicken
  • ½ cup boiled rice
  • Method:
  1. Boil moong daal, masoor daal, chicken stock cubes, salt & turmeric until the daals are mushy.
  2. Remove from flame and allow the mixture to cool.
  3. Blend it with the hand blender until its smooth and velvety.
  4. In a pan melt a knob of butter and add the daal mixture. If its too thin, let it simmer.
  5. Adjust the salt to your desire.
  6. Scoop out in the serving bowl. Add some shredded chicken & boiled rice and garnish with some cooking cream and coriander.
  7. Serve hot.

Daal Makhni

Very famous Punjabi vegetarian dish….. loved by everyone!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup moong daal
  • 1 cup masoor daal
  • 1 cup chana daal
  • 1 large onion sliced
  • 1 large tomato sliced
  • 1 tbspn garlic minced
  • 9 – 10 curry leaves
  • Salt to taste
  • 1 tspn red chilli powder
  • 1 tspn turmeric powder
  • 1 tbspn cumin seeds
  • 1 tspn red chilli flakes
  • 1 tbspn fenugreek leaves
  • ½ cup butter
  • 6 green chillies (2 normal, 4 chopped)
  • 1 cup coriander
  • 1 tbspn garam masala
  • 6 cups water

Procedure:

  • Wash and soak all the daals for 30 mins.
  • Put daal in the cooker and add 6 cups of water, salt, red chilli, 2 green chillies, turmeric and cook until the channa daal is cooked and the other daals are smashed.
  • Melt butter in a frying pan and fry onion until it is brown, add garlic, cumin seeds, tomatoes and curry leaves and make a masala. Stir in this masala in daal. Add coriander, green chillies, garam masala and fenugreek leaves and mix. Serve hot with rotis.