This Malka masoor daal recipe is just what you were missing. And we made it even more interesting by adding an instant achar recipe for you. #HappyCookingToYou #FoodFusion #digitalammi #pakistanicooking #quickrecipes
Ingredients:
Prepare Malka Masoor Daal:
-Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Tamatar (Tomato) 1 medium
-Water 5 Cups or as required
-Namak (Salt) 1 & ½ tsp or to taste
-Imli pulp (Tamarind pulp) 2-3 tbs
-Hot water ½ Cup (if required)
Prepare Tadka:
-Cooking oil ¼ Cup
-Lehsan (Garlic) sliced 2 cloves
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Button red chillies) 4-5
-Curry patta (Curry leaves) 10-12
Prepare Hari Mirch & Lehsan ka Quick Achar:
-Raidana (Mustard seeds) black 1 tbs
-Raidana (Mustard seeds) yellow 1 tbs
-Saunf (Fennel seeds) 1 & ½ tbs
-Methi dana (Fenugreek seeds) ¼ tsp
-Ajwain (Carom seeds) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lal mirch (Red chilli) crushed 1 & ½ tbs
-Kalonji (Nigella seeds) 1 tsp
-Kala namak (Black salt) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Hari mirch (Green chillies) 150g
-Lehsan (Garlic) desi 100g (1 Cup)
-Sarson ka tel (Mustard oil) 1 Cup
-Sirka (Vinegar) ¼ Cup
Directions:
Prepare Malka Masoor Daal:
-In a pot,add black lentil gram,ginger garlic paste,red chilli powder,turmeric powder,tomato,water, mix well & bring it to boil,cover & cook on low flame for 20-25 minutes.
-Remove tomato skin,turn off the flame & mash with the help of wooden masher.
-Turn on the flame,add salt,tamarind pulp,mix well & cook for 1-2 minutes.
-If required,add hot water & mix well.
Prepare Tarka:
-In a frying pan,add cooking oil,garlic & sauté for a minute.
-Add cumin seeds,button red chillies,curry leaves & mix well.
-Pour prepared tadka in daal & serve!
Prepare Hari Mirch & Lehsan ka Quick Achar:
-In a frying pan,add black mustard seeds,yellow mustard seeds,fennel seeds,fenugreek seeds,carom seeds & dry roast until fragrant (1-2 minutes).
-Let it cool.
-In mortal & pestle,add roasted spices & crush coarsely.
-Add salt,red chilli crushed,nigella seeds,black salt,kashmiri red chilli powder,mix well & set aside.
-Roughly chop green chillies & garlic.
-In a wok,add mustard oil & bring it to smoke point.
-Turn off the flame & let it rest for 5 minutes.
-Add chopped green chillies & garlic,turn on the flame,mix well & cook on medium flame for 3-4 minutes.
-Add vinegar,mix well & cook for 2-3 minutes.
-Add prepared spice mix,mix well & cook on low flame for 2-3 minutes.
-Let it cool.
-Can be stored in an airtight jar in refrigerator until use.
