Mixed Tadka Dal With Rice Recipe

                                                           

Mixed Tadka Dal With Rice || Tadka Dal With Rice || How to make mixed dal with rice with step-by-step photos and video

Mixed Tadka Dal is literally a delicious and mouthwatering kind of cooked dal. Which has an amazing and flavored taste that attracts it and goes well with rice and chapatis

Mixed tadka dal is made from various kinds of lentils. Which lentils will be used in the mixed dal is totally your choice. Here, I used moong (yellow lentil), masoor (pink or orange), and sabut masoor (black whole lentil) to make mixed dal. This is a delicious, aromatic, and flavored lentil recipe. I just put Tarka over the dal, but you can fry it as well to enhance the taste of the dal.                           

Most people in Pakistan love to eat dal chawal/lentil rice for lunch. A popular recipe is considered especially during the summer. I prepared mixed dal tadka with steamed rice. It is made with onion, tomato, and spices. 

Literally, relish this mouthwatering, mildly spiced with roti, naan, or your favorite steamed rice. Additionally. Dal fry version, I will add them later in the post. Here I also cooked steamed rice alongside da that you can watch in a video, but not explain it in a post, as my focus of the post is on the dal.   

     

                                              

My Latest Video Mixed Dal with Rice:

                            

What is the Difference between Dal Tadka and Dal Fry?

Both these lentil recipes are made with different cooking techniques. While the ingredients are more or less the same, the unique cooking method implied makes a difference to the final flavors and taste.

In a dal Tadka:

Moong masoor dal is cooked with aromatics like onion, garlic or ginger, turmeric, and tomatoes. After being lightly mashed, a tadka, or tempering mixture (fried in ghee or oil) of spices, herbs, and seasonings is added to the dal. Then mixed and served. 

For a dal fry:   

The dal is simply cooked plain or with the addition of turmeric. which is then mixed with a sauteed onion-tomato base and further simmered

Both of these recipes are famous in the Dhaba (highway and roadside eateries)in Pakistan.                                                                               

                

Ingredients of this dal:

I used those ingredients that are easily available in every desi kitchen.

Veggies: you will need onion, tomatoes, both finely chopped for this dal fry recipe

Green chilies: not as hot as jalapeno, but the just-right level of spice for the dish

Garlic: the subtle flavor is essential in this recipeButut if you don’t like to add garlic to it, they might well skip it. Though some flavor profiles will be amiss

Dry red chilies: Dry red chilies bring a mild spicy flavor to dal. But if you are not a spice-lover, then skip it. I highly recommend using dry red chilies in tadka to make a more aromatic and flavorful dal recipe.

Coriander leaves: This simple herb brings a much-needed hint of freshness to the dal tadka

Cumin seeds: Adding crackled cumin to dal is the most important part of any type of dal. Cumin plays a good role in bringing aroma and flavor to dal.

Additional seasoning: You will also need several pantry staples, including ginger, turmeric powder, coriander powder, red chili powder,garam masala, oil, and salt

                                           

You might Like this:                                                                                                        

Moong dal rice

Onion mixed salad

Aloo chana biryani

Yellow rice

Moong masoor dal 

If you have tried this Mixed Dal with Rice, then don’t forget to rate the recipe. You can also follow me on social media. a

Facebook

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

             

In the pot, combine the water.

     

Nex,t add moong, masoor, and sabut masoor d.al

         

Mix well with the water. ter

      

Add all spices like ginger-garlic, red chili powder, coriander powder, turmeric powder, salt, onion, tomatoes, and. oil.
                           

Mix and bring it to a. boil.
        

Once the dal is cooked, mash it and adjust the salt.

   

Add water as per the required consistency of your dal.

Crackle the tadka and add to the dal.
   

On the other hand, take another pot and saute the onion with whole spices.

      

Next, add the soaked rice and salt, and roast them for a minute.

             

Pour the water into the rice and bring it to a boil.l

          

Once the water has evaporated from the pot, turn down the flame to low and simmer for 2-3 minutes. 

       

Serve the mixed dal with rice with paper, pickles, and salad.

                                 

Garlic Chilli Chutney Recipe | Lehsun Chutney

Garlic Chilli Chutney | Lehsun Chutney with Step-by-Step Photos and Video.

Garlic Chilli Chutney is a fiercely hot and tangy sauce. A straightforward and simple sauce is prepared with garlic, dry whole red chilies, along some basic spices. It has more flavor and effectively enhances the taste of any food. This is a side dish of any snack items.

This homemade chili garlic sauce recipe packs all the same fiery flavor as the spicy condiment found at restaurants.

Making your chili garlic sauce allows you to adjust the flavoring, adding sweetness to offset the heat or additional vinegar to bring out another dimension. This is a very flavorful and aromatic sauce, but to make this sauce, first, these safety rules must be followed. 

                                      

My Latest Garlic Chili Chutney:

Precaution Tips:

1. Peppers, even dried ones reconstituted in water, contain oils that can burn sensitive skin. These oils don’t wash off easily, which means once they’re on your hands, it’s only a matter of time before you rub your eye or nose and wind up in tears.
2. So, wear a pair of powder-free nitrile gloves or, if you don’t have any, slather your hands with butter before you begin working. The butter will act as a barrier between your skin and the peppers’ oils, which will come off your hands when you wash them.

Protect Your Eyes and Mouth, Too

Consider eye protection. This isn’t just about the occasional pepper squirting directly at your eye, which is a definite risk when you’re working with a pound of them. It’s also to protect you from the danger of forgetting that you’re working with hot peppers and rubbing your eye — you’ll poke your glasses instead.

Breathe through your mouth.

I learned this the hard way: when you’re standing over your food processor whirring a pound of chili peppers, they are going to be fumed. Lots of fumes. Taking a deep breath through your nose at that point might clear your sinuses momentarily, as it did mine.

Then it will produce an incredible burning pain that will lead to congestion like you’ve never known before. Protect yourself by breathing through your mouth!

Use Milk to Banish the Burn

If you’ve ignored all of the tips above and wind up with burning hands, whole milk will ease the pain. MythBusters put a variety of treatments for pepper burns to the test and found that whole milk works best, whether applied to the skin or guzzled down after eating something spicy.

Hopefully, these tips haven’t scared you off because this recipe is simple to make and incredibly delicious, whether you use dried peppers or fresh ones.

If you have tried this Chilli Garlic Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

Facebook

Instagram

Pinterest

Youtube

             

                                                                  

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                

To make this recipe, firstly, we soak the dry whole chilies in warm water for an hour.
                       

Remove the skin of the whole garlic clove.

                         

In a blender jar, put peeled garlic with spices and blend them till they turn into a smooth texture. 

Take one saucepan to add 1 tbsp of oil. Heat the oil and pour all the garlic mixture into the saucepan.

Sauté the mixture on a low flame till the rawness disappears.

Take it out of the bowl/bottom.

                                       

                               

Now the garlic sauce is done to serve

With kebab, cutlet, pakora, samosa, and aloo paratha, it's rapidly replacing ketchup

                                           

You could use this chutney for a week under refrigeration.

                     

Masoor Dal Recipe | Sabut Masoor Dal

Masoor Dal | Sabut Masoor Dal | How to Make Black Lentil Recipe with Step-by-step Photos

Masoor Dal is a spiced, tasty, tangy dal made from whole masoor lentil, or called Malka masoor dal. means of this "Queen of lentils" :) Like we call the mango as king of fruits
This whole masoor dal recipe is one of the easy and breezy deals I make at home with sabut masoor, which are brown-skinned lentils 

Sabut masoor dal is very simple and easy to make, prepared with simple basic masala and then tempered with garlic, cumin, and dry red chilies (tempering) to give a wonderful flavor, this dal is not thin or thick but has a medium consistency, adding cream/butter is optional but it does enhance the taste of the  masoor dal
                       

But I didn’t add such kind of stuff due to facing health issues doctor strictly forbade using any oily thing you can put as a tadka dal as well and you can add spices as per your taste requirements, the consistency of the dal can also be kept thick or medium

If you are serving dal with rotis then you can keep a thick consistency in the dal, for serving with rice keep a medium or slightly thin consistency in the dal...

The masoor dal can be relished with rice,rotis, or paratha

Tips:

1. To prepare whole masoor dal firstly put lentils in warm/hot water for at least 2 hours
2. Properly soaked Malka masoor dal easily soften
3. Don’t add salt during cooking at the end salt is added to the dal otherwise it will be hard 
4. For bringing a tangy taste to dal you can add either amchur powder, green tomato, or raw mango slices
5. Don’t add tamarind pulp to whole masoor dal
6. Dal taste will become bitter by adding tamarind pulp
7. For the best result put tadka of the butter/margarine instead of oil                   

If you have tried this Masoor Dal don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

                       

                                                         

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Rinse and soak the sabut masoor dal in hot water for 2-3 hours

Put soaked dal in the pot with water either you add mango powder or green tomatoes, bring to a boil, and combine all spices powder to the masoor dal

Add a little oil to the dal and allow to cook for about 30 minutes, mix salt with the cooked masoor dal, and stir to combine well

Heat the oil/butter in the frying pan, put tadka ingredients into the oil, and let them crackle for a minute

Put tadka into the sabut masoor dal and immediately cover the lid to preserve the flavor of tadka 

Now Transfer to the serving bowl/plate, Malka dal masoor is ready to serve

Serve whole masoor dal with boiled rice,rotis,pappur, fried green chili, and pickle   

Hyderabadi Bagara Baingan Recipe | Khatte Baingan

                               

Hyderabadi Bagara Baingan | Khatte Baingan || How to make bagara baingan with step-by-step photos and video

Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry. Hyderabadi baingan is a vegetarian dish as well as a side for Biryani, a pulao of Hyderabadi Indian cuisine.
Brinjal or eggplant foam is the main ingredient of this bagara baingan curry recipe, which uses the unique taste of the vegetable, blending it with spices to create a wonderful, versatile, and satisfying dish.

Bagara Baingan is cooked from fresh and small white eggplant is the best to make this curry, but if it isn’t available in your area easily, then you can make it from purple eggplants, eggplants are also known as Brinjal. In Pakistan, most people aren’t familiar with eggplant.

                             

Brinjal is available in 3 colors: green, purple, and white. White and purple come in the winter season; the rest of the year, purple brinjal/eggplants are available in the market. So I am also using small purple eggplants for making bagara baingan.  

The main ingredients are peanuts, coconut powder, white sesame seeds, poppy seeds, and tamarind pulp. These ingredients make them tasty, nutty, and delicious. Served as a side dish in Hyderabadi cuisine along with Biryani or with rice, Hyderabadi Baingan turns tasty because of the usage of peanuts, coconut, coriander powder, garam masala, cumin seeds, curry leaves, and tamarind. 

If you have tried this Hyderabadi Bagara Baingan, then don’t forget to rate the recipe. You can also follow me on social media.

Facebook

Instagram

Pinterest

Youtube

          

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                            

Firstly, rinse thoroughly 4-5 eggplants and cut them vertically into two slits like a plus sign.  

Soak them in the water pot and set aside.

Pour hot water into the small bowl/jug, then add tamarind for soaking for around an hour.r

Meanwhile, place a pan on the stove, heat it, then dry roast all the bagara spices. Keep roasting all the spices for 2-3 minutes on a low flame. 

Cut the onion in half, then dry roast it with its peel. 

In the grinding jar, put all the roasted spices along with the roasted onion. Add 2-3 tbsp water and coarsely blend them together.
Transfer the paste to a separate bowl. Then add spices to the paste, stir to mix them well keep aside.

Now, extract all seeds from the tamarind pulp.

Fill each eggplant with a ground spiced paste which we have already prepared. The remaining Masala paste was kept aside.e

Take another vessel, add ½ cup of oil, and heat it well. Put cumin seeds, mustard seeds, and fenugreek seeds, and let them crackle for a minute.

Note: In this recipe, the oil quantity is kept more 

Then add the remaining masala paste to the oil, stir to mix well, and let it cook for 2-3 minutes, cover the lid on a low-medium flame.
Then add tamarind pulp to the bagara baingan masala paste

Bring it to a boil, then place all eggplants in the pot, cover the lid,
If needed, you can add ½ cup of water. Allow it to cook for 20-25 minutes on a low-medium flame. 

Or until the oil is separated from the bagara baingan. Remove from the flame, and bagara baingan is done.

And transfer to the serving dish . To serve with bagara rice, biryani, and pulao