Best Daal Chawal
#DaalChawal
#EasyLunchRecipe
#DalChawalRecipe
#Bestdalchawalofmylife
#Bestrecipeever
#EasyDinnerrecipe
Instructions:
Wash and soak 2 cups of chickpea splits and half cup of red lentils. Add 2 tsp of salt and lentils along with 3 cups of water in pressure cooker and cook for 15 minutes.
In a pan add 3tbs of oil, 1tbs of ginger garlic paste and 250gms of boneless chicken. Fry for 3 to 4 minutes. Add 1/2tsp turmeric powder and 3/4 tsp of red chili powder and cook for another 2 minutes. Then add 2.5tbs of fried onion and 1 cup pf water and cook covered until chicken gets tender.
Add fried chicken masala to pressure cooker in lentils and mix together. Add 3 cups of water to reduce thickness of lentils. Cook for 10 to 12 minutes and then add 3/4 tsp garam masala and 1tsp crushed black pepper after mixing in 1/2 cup of water. Cook another 10 to 12 minutes and your daal is ready.
Ingredients of garam masala:
2tbs black cumin
2 green cardamom
1 black cardamom
small piece of star anise
small piece of cinnamon
small piece of nutmeg
small piece of mace
grind finely
Boil some rice and enjoy.
rice 1/2 kg
water 3 cups
butter 2tbs
green cardamom 2
clove 4
salt 1/2tbs
bay leaf 1
cinnamon small piece
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WELCOME on your very own KUN FOODS Youtube channel.
I am Afzal Arshad, from Bahawalpur Pakistan.
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Dhaba Style Daal Chawal with Shami Kabab Recipe by Food Fusion
A perfect combo meal, Dhaba Style Daal Chawal with quick and easy Shami kabab. #HappyCookingToYou #FoodFusion
Written Recipe:
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Dhaba style Daal Chawal with Shami kabab
Serves 4-5
Recipe in English
Ingredients:
Zeera Rice:
-Cooking oil 1/3 cup
-Badiyan ka phool (Star anise) 2
-Darchini (Cinnamon) sticks 2
-Sabut Kali mirch (Black pepper corns) 4-5
-Laung (Cloves) 3
-Zeera (Cumin seeds) ½ tbs
-Water 5 cups
-Namak (Salt) ½ tbs or to taste
-Chawal (Rice) ½ kg soaked for 20 mints
Dhaba style Daal:
-Water 2 liters
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Chicken cube 1
-Hari mirch (Green chilli) crushed 1 tbs
-Lehsan (Garlic) cloves sliced 4
-Cooking oil 1 tbs
-Chana daal (Yellow chickpea lentil) soaked ½ cup
-Moong daal (Yellow lentil) soaked ¼ cup
-Masoor daal (Red lentil) soaked ¼ cup
-Pyaz (Onion) sliced 1 small
-Tamatar (Tomato) chopped 1 small
-Baking soda pinch
-Hara dhania (Fresh coriander) chopped handful
-Hari mirch (Green chillies) sliced 3-4
-Garam masala powder ½ tsp
Tarka:
-Cooking oil 1/3 cup
-Pyaz (Onion) sliced 1 medium
-Lehsan (Garlic) chopped 2 tbs
-Sabut lal mirch (Red button chillies) 5-6
-Zeera (Cumin seeds) 1 tbs
-Curry patta (Curry leaves) 10-12
Quick Shami kabab:
-Chana daal (Yellow chick pea lentil) soaked & boiled 250g
-Chicken boneless boiled 250gm
-Alloo (Potatoes) boiled & cubes 250g
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Pyaz (Onion) fried ½ cup
-Garam masala powder ½ tbs
-Namak (Salt) ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tbs
-Anda (Egg) whisked
-Cooking oil
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Zeera Rice:
-In a pot add cooking oil, star anise, cinnamon sticks, black pepper corns, cloves, cumin seeds & mix well until fragrant.
-Add water, salt, mix well & bring it to boil.
-Add rice, mix well & cook for 4-5 minutes.
-Turn the flame low, cover the pot with kitchen towel, place lid & steam cook for 8-10 minutes.
Prepare Dhaba style Daal:
-In a pot add water, salt, red chilli powder, turmeric powder, cumin seeds, chicken cube, green chilli crushed, garlic, cooking oil & bring it to boil.
-Add yellow chick pea lentil, yellow lentil, red lentil, onion, tomato, baking soda, mix well & bring it to boil. Cover partially & cook on medium low flame for 40-45 minutes or until lentils are tender.
-Mash well with the help of wooden masher.
-Add fresh coriander, green chillies & mix well.
-Add garam masala powder & mix well.
Prepare Tarka:
-In a frying pan add cooking & heat it.
-Add onion & fry till light golden.
-Add garlic & mix well.
-Add red button chillies, cumin seeds, mix well & sauté for 1-2 minute.
-Add curry leaves, mix well & set aside.
-Add prepared tarka in daal, mix well, cover & set aside.
Prepare Quick Shami Kababs:
-In a chopper add boiled chick pea lentil, boiled chicken, boiled potato, green chillies, mint leaves, fresh coriander, fried onion, garam masala powder, salt, black pepper crushed, cumin seeds, red chilli crushed & chop well until combined.
-Grease hands with cooking oil & make patties of mixture (makes 14-15).
-Heat oil in a frying pan, dip shami kababs in whisked egg & fry shami kababs on medium flame until golden from both sides.
-Dish out rice, daal, garnish with fresh coriander, kababs & serve with salad.
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Masoor Dal (Brown Lentils) in Instant Pot
Enjoy this delicious & healthy Whole Masoor Dal, also known as Brown Lentils Curry, made in the Instant Pot or Stovetop Pressure Cooker. Vegan & Gluten Free!
Detailed Recipe:
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How To Cook PERFECT FLUFFY LENTIL & RICE WITH CARAMELIZED ONIONS
How To Make A Perfect Lentil And Rice Recipe- Lentils Recipe - Rice Recipe
This is a Lebanese inspired recipe known as Mujaddara but I have put my Indian twist to it by adding a few basic spices and even adding veggies that make it a one pot goodness. I have explained in detail how to cook the perfect rice so that each grain remains separate, the tips and tricks to make crispy caramelized onions and all the possible tricks to make the perfect lentil rice ever. I feel this is the tastiest lentil rice recipe and nutritious too. The cucumber yogurt sauce (I would call it a raita) goes extremely well with this rice. Please try this lentil & rice recipe and send me your feedback.
Ingredients required for making lentil & rice -
* 1 cup ( 200 gm/ 7 oz) whole brown lentils (sabudh masoor/malka masoor)
* 1 cup (200 gm) long grained Basmati rice
* 350 gm/12 oz/ 2 large onions
* 72 gm/3 oz or 10 to 15 green beans
* 90 gm/ 3oz/ 1 large carrot
* 10 gm/0.3 oz/ 1 & 1/2 inch length ginger finely chopped
* 20 gm/0.7 oz/3 to 4 large garlic cloves finely chopped
* 2 green chillies (optional)
* 1 tablespoon tomato paste or 1 ripe tomato. Please fry the tomato till it turns totally mushy.
* 2 teaspoon kashmiri red chilli powder or paprika or 1/2 teaspoon cayenne pepper
* 2 teaspoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon heaped garam masala powder
* 1 tablespoon salt + 1/2 teaspoon added while frying green beans
* 5 cups of hot water for cooking the rice and lentils
* 5 to 6 mint leaves(optional)
* coriander leaves (cilantro)
* 1 teaspoon ghee (optional)
* 1/3rd Cup oil
For the yogurt cucumber sauce -
* 4 tablespoons plain unflavored yogurt
* chopped cucumber 1/2 cup
* 1/4th teaspoon crushed black pepper
* 1/2 teaspoon salt or as per taste
* 1/2 teaspoon sugar (optional)
* you can even dry roast about 1/2 teaspoon cumin seeds on low heat till fragrant, grind and add it.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Daal Chawal | Lentils & Rice Recipe | Pakistani Recipes | Weekend Dinners | Hina Barkat
#DaalChawal #LentilandRice #Dinner
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