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
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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.
QUINOA and LENTILS Recipe | HIGH PROTEIN Vegetarian and Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic - finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Parsley - chopped
1/4 Cup / 5g Mint OR TO TASTE - chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it's quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it's slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT'S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON'T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it's quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON'T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
****
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