Complete recipe in English to print or make notes down below. Thanks
Mix Daal:
Ingredients: –
• ½ cup kidney beans (راجمہ)
• ½ cup split chickpea lentil (چنا دال)
• ½ cup whole black gram (ثابت کالی مونگ دال)
• 2 tbsp crushed ginger garlic (کٹا ہوا ادرک لہسن)
• Half cup coriander (دھنیا)
• 1 tsp salt (نمک)
• 1 tsp red pepper powder (لال مرچ پاوڈر)
• ½ tsp turmeric (ہلدی)
• 1 tsp cumin seeds (زیرہ)
• ½ cup ghee (گھی)
Recipe: –
1. In a pan, add kidney beans, chickpea lentils, black grams, crushed ginger garlic, 2 cups of water, and powdered spices.
2. Mix them well and let the water boil.
3. Now cover the pan and, on low flame, let it cook for 20 minutes.
4. Again add 2 cups of water. Mix it and, on low flame, let it cook for 30 minutes.
5. Add 1 tbsp ghee. Mix it and again cover the pan. On medium flame let it cook for 5 minutes.
6. Heat ghee in a separate pan. Then add cumin seeds. And fry for a few seconds.
7. Pour this mixture over lentil curry. And mix it well.
8. Garnish coriander on top.
9. Delicious Mixed lentil curry is ready.
Enjoy!
Punjabi Mix Daal
Ingredients:
• 250 grams of Rajma (Red Beans), washed and rinsed
• 250 grams of Chana Dal (Bengal Gram), washed and rinsed
• 125 grams of Kali Dal Mash (Black Gram), washed and rinsed
• 2 tablespoons of Ginger paste
• 2 tablespoons of Garlic paste
• Cilantro leaves for garnish
Spices:
• 2 teaspoons of Red Chili powder
• 1 teaspoon of Turmeric powder
• 2 teaspoons of salt or to taste
• ½ teaspoon of garam masala
For Tadka (Tempering):
• ½ cup of Oil or Ghee for tadka
• 50 grams of finely chopped onion
• 50 grams of chopped tomatoes
• 1 tablespoon of Cumin Seeds
Cooking Instructions:
1. Begin by taking a pressure cooker and setting the flame to medium heat. Add the Rajma (Red Beans) with plenty of water. Cover the lid tightly and cook for 15 minutes after the whistle starts.
Turn off the flame and allow the cooker to release pressure.
2. Open the lid and add Chana Dal, Kali Dal Mash, ginger-garlic paste, red chili powder, turmeric powder, and salt. Set the flame to medium heat again, cover the lid, and cook for another 15 minutes after the whistle blows.
3. Once done, turn off the flame and transfer the lentil curry to a wider pot.
4. Now, let’s prepare the Tadka (tempering). Take a small pan and adjust the flame to high.
Add ½ cup of oil/ghee and the finely chopped onions. Fry the onions until they turn golden brown, then add the chopped tomatoes and fry for a minute. Finally, add the cumin seeds and pour this flavorful tadka on top of the dal.
5. To finish, sprinkle garam masala and garnish with fresh cilantro leaves.
Serve this delectable Mix Dal hot with roti, naan, or rice for an authentic taste of Punjab. Enjoy your meal!