Arhar Daal Chawal Combo with Chutney & Chips

Another favorite meal combo of Daal Chawal With Lehsan Chutney and chips. You can easily make and store this chutney. #HappyCookingToYou #FoodFusion #StayHome

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Ingredients:

Arhar/Toor Daal:

Arhar/Toor daal (Split pigeon pea) 1 & ½ Cup (soaked for 1 hour)
Water 1 liter or as required
Haldee powder (Turmeric powder) 1 tsp
Lal mirch powder (Red chilli powder) ½ tsp or to taste
Adrak lehsan paste (Ginger garlic paste) 1 tsp
Tamatar (Tomato) chopped 1 medium
Namak (Salt) 1 & ½ tsp or to taste

Tarka:

Cooking oil 3-4 tbs
Pyaz (Onion) chopped 1 medium
Lehsan (Garlic) sliced 3 cloves
Sabut lal mirch (Button red chillies) 4-5
Zeera (Cumin seeds) 1 & ½ tsp
Kary pata (Curry leaves) 14-15

Lehsan & Mirch Chutney:

Lehsan (Garlic) cloves 1 Cup
Kashmiri lal mirch (Kashmiri red chillies) soaked 5-6
Gur (Jaggery) 3 tbs
Kishmish (Raisins) ½ Cup (washed)
Namak (Salt) ½ tsp or to taste
Zeera (Cumin seeds) 1 tbs
Lal mirch powder (Red chili powder) 1 tsp or to taste
Tatri (Citric acid) ¼ tsp
Sirka (Vinegar) 1 & ½ tbs
Lemon juice 1 tbs
Water ½ Cup or as required
Cooking oil 2-3 tbs

Potato Fries:

Cooking oil for frying
Aloo (Potato) thinly sliced 3 medium
Namak (Salt) to taste
Chaat masala to taste

Directions:

Prepare Arhar/Toor Daal:

In a pot,add split pigeon pea,water,bring it to boil and remove scum.

Add turmeric powder,red chilli powder,ginger garlic paste and tomato,mix well,cover & cook on medium low flame until tender (approx. 1 hour) then mash well with wooden hand masher.

Add salt,mix well and cook on low flame for 4-5 minutes.

Prepare Tarka:

In a frying pan,add cooking oil,onion,garlic and saute until translucent.

Add red chilli button & fry for 1 minute.

Add cumin seeds,curry leaves & fry until golden.

Pour tadka in daal mixture,cover and simmer on low flame for 2-3 minutes.

Prepare Lehsan & Lal mirch Chutney:

In a blender,add garlic,kashmiri red chillies,jaggery,raisins,salt,cumin seeds,red chilli powder,citric acid, vinegar,lemon juice,water & blend well.

In a frying pan,add cooking oil,blended paste,mix well & cook on low flame for 2-3 minutes.

Let it cool.

Can be stored in refrigerator for up to 1 month.

Prepare Crispy Potato Chips:

In a wok,heat cooking oil and fry potato slices until golden brown then strain.

Sprinkle salt,chaat masala & mix well.

Serve daal with rice,chutney & crispy potato chips.

Ajza:

Arhar/Toor Daal:

Arhar/Toor daal (Split pigeon pea) 1 & ½ Cup (soaked for 1 hour)
Water 1 liter or as required
Haldee powder (Turmeric powder) 1 tsp
Lal mirch powder (Red chilli powder) ½ tsp or to taste
Adrak lehsan paste (Ginger garlic paste) 1 tsp
Tamatar (Tomato) chopped 1 medium
Namak (Salt) 1 & ½ tsp or to taste

Tarka:

Cooking oil 3-4 tbs
Pyaz (Onion) chopped 1 medium
Lehsan (Garlic) sliced 3 cloves
Sabut lal mirch (Button red chillies) 4-5
Zeera (Cumin seeds) 1 & ½ tsp
Kary pata (Curry leaves) 14-15

Lehsan & Mirch Chutney:

Lehsan (Garlic) cloves 1 Cup
Kashmiri lal mirch (Kashmiri red chillies) soaked 5-6
Gur (Jaggery) 3 tbs
Kishmish (Raisins) ½ Cup (washed)
Namak (Salt) ½ tsp or to taste
Zeera (Cumin seeds) 1 tbs
Lal mirch powder (Red chili powder) 1 tsp or to taste
Tatri (Citric acid) ¼ tsp
Sirka (Vinegar) 1 & ½ tbs
Lemon juice 1 tbs
Water ½ Cup or as required
Cooking oil 2-3 tbs

Potato Fries:

Cooking oil for frying
Aloo (Potato) thinly sliced 3 medium
Namak (Salt) to taste
Chaat masala to taste

Directions:

Prepare Arhar/Toor Daal:

Pot mein arhar/toor daal aur pani dal dein aur ubal anay ka bad scum ko remove ker lein.

Haldee powder,lal mirch powder,adrak lehsan paste aur tamatar dal ker ache tarhan mix karein aur dhak ker darmiyani halki ancch per gul janay tak paka lein (approx. 1 hour) phir wooden hand masher ki madad sa mash ker lein.

Namak dal ker mix karein aur halki ancch per 4-5 minutes kliya paka lein.