Achari Dal اچاری دال

Achari Daal is a daal dish prepared in pickle spice. Delicious and tangy with mouth watering pickle flavour.

Achari Daal

Ingredients:

• Daal Chana (Chickpea Daal)   1 pao
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 2
• Onion chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies   6-8
• Lemon juice 2 teaspoon
• Chilli powder 1 teaspoon
• Chilli cutter 1 teaspoon
• Salt to taste
• Haldi 1 teaspoon
• Kalonji  whole 1 teaspoon
• Methidana   whole 1 teaspoon
• Mustard whole black 1 teaspoon
• Fennel whole 1 teaspoon
• Black pepper 1/2 teaspoon
• Cumin powder 1/2 teaspoon

Procedure:

• Boil Daal in enough water , drain and keep aside.
• Mix all whole and powder spices together.
• Take 2-3 teaspoon of spices and mix with lemon juice to make a paste.
• Slit green chillies on one side and fill with prepared lemon juice masala paste. Keep aside.
• Now fry onion in hot oil till golden brown.
• Add tomatoes, yoghurt, ginger garlic paste and remaining spice mix.
• Fry for 5-6 minutes.
• Now add boiled daal and cook fry for 2-3 minutes.
• Cook on medium flame till oil is separated out and thick gravy remains.
• Now add masala filled green chillies and simmer for 10-15 minutes.
• Delicious Achari daal is ready.
• Serve with naan/roti.

Dal Chana Nimko دال چنّا نمکو

Dal Chana Nimko is a popular saltish snack. You may find that people are selling this snack during train and bus travelling to up country.

Dal Chana Nimko at final stage of frying

Dal Chana Nimko while frying

Ingredients:

• Dal Chana 1 pao (250g)
• Oil for frying
• Salt or Chat Masala to sprinkle

Procedure:

• Carefully pick the dal. 
• Wash and soak in water overnight.
• Wash and rinse under running water. Sieve and keep aside.
• Heat oil in a woke / Karahi .
• Take dal in a large sieve, fry in oil while in sieve, stir and move upward and downward during frying.
• Remove few grains on a paper and check for tenderness and crunchiness.
• Remove on an absorbing paper.
• Cool and sprinkle salt or chat masala.
• Enjoy Dal Chana Nimko as desired.

Dal Keema / Minced Meat and Dal Chana دال قیمہ

Dal Keema is a tasty minced meat and chana dal dish. This dish also liked by President Obama.

Dal Keema

Ingredients:

• Minced Meat (Beef/Mutton)   1/2 kg
• Dal Chana  100 g
• Oil 1 cup
• Onion chopped  2-3
• Tomatoes   chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste  1 teaspoon
• Green Chillies chopped  2-3
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala  1/2 teaspoon

Procedure:

• Boil dal in enough water, drain and keep aside.
• Fry onion in oil till golden.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes and minced meat, salt, chilli , haldi and coriander powder .
• Fry on high flame for 3-5 minutes.
• Then add 1 glass water and cook on low flame till meat is tender.
• Add more water if necessary. 
• When meat is tender add boiled dal and cook for 5 more minutes on low flame.
• At last sprinkle garam masala, add green chillies and fresh coriander leaves.
• Simmer for 5-7 minutes.
• Delicious Dal Keema is ready.
• Serve with shredded onion, pickle and roti. 

Daal Bharay Karelay (Stuffed Bitter Gourd with Daal) دال بھرے کریلے

Dal Bharay Karelay are very Delicious and Tasty vegetarian dish of summer. Served with Chilled Kachi Lassi on full hot days.

Daal Bharay Karelay

Ingredients:

• For Stuffing/Filling:
• Daal Channa  1 cup
• Shaving of Karela as much as obtained
• Oil 1/2 cup
• Onion chopped 2
• Tomatoes chopped 1
• Ginger paste 1 teaspoon
• Garlic paste  1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure for Stuffing/Filling:

• Soak Daal in water for 2-3 hours.
• Wash and drain.
• Now boil Daal in enough water till soft.
• Sieve and drain and keep aside.
• Fry onion in a cooking pan till golden.
• Add ginger garlic paste and fry for 1 minute, then add tomatoes, karela shaving  and spices.
• Fry for 3-5 minutes and now add boiled dal.
• Cook on medium flame for 5-10 minutes.
• Evaporate excess water. Stuffing is ready.

Ingredients and Procedure  For Dal Bharay Karelay:

• It is to be  done prior to preparation of stuffing
• Karelay  10-15 nos
• Daal stuffing  as prepared above
• Oil for Frying
• Thread for rolling around filled/stuffed Karela

Procedure:

• Prepare Karelay by shaving the top skin, which is to be used above in daal.
• Slit along length, remove seeds and discard.
• Now fill inside the prepared Daal stuffing/filling.
• Roll around thread to avoid stuffing removal during frying.
• Now heat oil in a frying pan and fry stuffed karela in portions of 3-4.

• Delicious Daal Bharay Karelay are ready.
• Serve with Chapati/Roti and Chilled Kachi Lassi.

Chanay Ki daal Aur Palak (Chickpea and Spinach) پالک اور چنے کی دال

Chanay Ki dal Aur Palak is a nutritious and delicious vegetarian dsih.

پالک اور چنے کی دال

Ingredients:

• Chanay Ki Dal , boiled 1cup
• Palak boiled 1cup
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger  paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt top taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masla 1 teaspoon

Procedure:

• Saute onion in oil.
• Then add ginger, garlic paste, tomatoes and spices.
• Fry for 5 minutes, then add boiled palak and cook for 5 minutes.
• Now add dal and cook for 10 more minutes on low flame.
• Garnish with Fresh Coriander leaves and simmer.
• Delicious Chanay Ki Dal aur Palak is ready.
• Serve with roti.

Chanay Ki Daal Aur Karela / Dal Chana With Bitter Gourd چنّے کی دال اور کریلا

Chanay Ki Daal Aur Karela is avery very tasty vegetable and Dal dish of Punjab served with Kachi Lassi during hot summers.

چنّے کی دال اور کریلا

Ingredients:

• Karela /Bitter Gourd 1/2 kg
• Chanay Ki Dal  1 cup
• Oil 1 cup
• Onion chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/4 teaspoon
• Garam Masala 1/2 teaspoon

Procedure:

• Soak chana dal for 1-2 hours.
• Then boil in enough water, drain and keep aside.
• Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp.
• Cut into semi circular rings.
• Apply little salt and keep in sunlight for 20 minutes.
• Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook.
• 
  
• Now saute onion in oil.
• Then add ginger garlic paste fry for 1 minutes.
• Add tomatoes and spices except garam masala and fry for 5 minutes.
• Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out.
• Sprinkle garam masala and fresh coriander leaves and simmer.
• Delicious Chnay Ki dal Aur Karela is ready.
• Serve with Roti and Kachi Lassi.

Chanay Ki Dal Ka Halwa چنے کی دال کا حلوہ चना दाल हलवा

Chanay Ki Dal Ka Halwa is a very popular halwa dessert made from chickpea dal. Tonight is Shab-e-Miraj when Prophet Muhammad peace be upon him visited Allah on seventh sky. Here in Pakistan and India in the next month of Shaban, Muslim cooks dessert like Chanay Ki Dal Ka Halwa, Suji Ka Halwa and many other sweet dishes. So I am posting here the recipe of Chany Ki Dal Ka Halwa on the holy night of Shab-eMiraj  for the Shab-e-Barat, celebrated on 15th of Shaban,  the Muslim Calender Month before Ramadan when peoples are Cooking Dessert Dished and sharing with their neighbours and relatives.
I dedicate my this recipe to my mother in law Mrs Fahmida Begum, who send each years this halwa to her daughter (my wife) regularly on Shab-e-Barat.

Chanay Ki Dal Ka Halwa    چنے کی دال کا حلوہ

Ingredient:

• Chanay Ki Dal (Chickpea Dal)  2/3 kg (3 pao)
• Sugar  1/2 kg
• Ghee 1/2 kg
• Cardamom green cracked 5-6
• Raisins 1 tablespoon
• Pistachio chopped 1 tablespoon
• Almonds chopped 1 tablespoon

Procedure: 

• Wash and soak dal for 2 hours. 
• Boil soaked dal in enough water.  Drain, cool and keep aside.
• Then grind the boiled dal to a fine texture.
• Now roast the grinded dal in a pan on medium flame to evaporate excess water. 
• Now in another pan melt ghee, add cardamoms and fry for 1-2 minute.
• یعنی الائچی ڈال کر کڑکڑا لیں
• Add sugar  and 1 cup water and with constant stirring make thick sugary syrup.
• At this stage add roasted dal and nuts , mix quickly and stirr quickly, 3-5 minutes.
• Remove in a pre-glazed platter (Thaal).
• پہلے سے تیل لگے تھال میں نکال لیں
• Cool and cut into pieces of your desired shape.
• Delicious Chanay Ki Dal Ka Halwa is ready.
• Enjoy and Distribute among neighbours and relatives.

Simplified Procedure:

• The above mentioned procedure can be made easy by reducing Dal quantity to 1/2 kg and in procedure after melting and adding cardamom you can add roasted dal and continue to cook for 15-20 minutes.
• Then add sugar and nuts and stirr fast.
• Remove in pre-glazed thall and cool and cut in desired shape.

Chanay Ki Dal Aur Baingan چنے کی دال اور بینگن दाल और बैंगन

Chanay ki Dal Aur Baingan is a speciality of  Khala Hameeda (my mother's younger sister). She liked to cook it very much. It is very tasty vegetarian dish popular in Punjab.

Chanay Ki Dal Aur Baingan  چنے کی دال اور بینگن 

Ingredients:

• Egg plant (Baingan/Brinjal/Aubergine) chopped   3-4 medium size
• Dal Channa (Chickpea Dal)  1 pao (250g)
• Onion chopped  2
• Tomatoes chopped  2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for Garnish
• Green Chillies for Garnish
• Salt to taste
• Red Chillies  1-2 teaspoon
• Haldi  1/2 easpoon
• Coriander powder  1 + 1/2  teaspoon
• Garam Masla powder  1 teaspoon

Procedure:

• Wash then soak dal in water for  1 hour.
• Boil the soaked dal in enough water, drain and keep aside. 
• Now light brown onion in oil, add ginger garlic pastes, tomatoes and spices. 
• Fry till oil separates out.
• Add brinjal fry for 3 minutes them simmer till brinjals are cooked.
• Now add boiled dal and continue to cook on low heat for 8-10 mintes.
• Garnish with green chillies and fresh coriander leaves and simmer for 5 more minutes.
• Delicious Chanay Ki Dal aur Baingan is ready.
• Serve with boiled rice or roti and pickle.