Dal Sabzi Soup دال اور سبزیوں کا سوپ

Dal and Sabzi soup are a very tasty soup for vegetarian.

Dal Sabzi Soup

Ingredients:

• Dal Chana  1 tablespoon
• Dal Masoor  1 tablespoon
• Dal Tur/Arhar   1 tablespoon
• Pea 1/2 cup
• Potatoes small diced 1/2 cup
• Carrots small diced 1/2 cup
• Cauliflower floral stems 4-5
• Tamarind pulp 1/2 to 1 tablespoon
• Spring  onion chopped 1
• Ginger chopped 1/2 teaspoon
• Garlic chopped 1/2Oil 2 teaspoon
• Butter 2 teaspoon
• Salt to taste
• Red chillies 1/2 teaspoon
• Black pepper 1 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin seed 1/2 teaspoon
• Green Chillies finely chopped for garnish
• Fresh Coriander leaves for  garnish

Procedure:

• Boil dals in 4 glass water to a mashed tender.
• Keep aside.
• Now heat oil in a pan, add butter  and garlic ginger and spices.
• Fry for 2 minutes then adds vegetable fry for few minutes.
• Now add boiled dals, 1 glass water and tamarind pulp.
• Cook on low heat till vegetable are well done.
• Take out half portion of cooked vegetables and mashed well with the help of mashed manual/electric.
• Re-add to the cooking soup and cook again for 5-10 minutes.
• Adjust salt and soup consistency by adding water.
• At last garnish with green chillies and fresh coriander leaves.
• Simmer for 5 minutes.
• Delicious Dal Sabzi Soup is ready.
• Serve hot.

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.

Chickpea Nimko / Coloured Garbanzo Bean Nimko کلرڈ کابلی چنّا نمکو

Coloured Kabuli Chana Nimko is a must ingredient for Mixed Nimko. It gives a colourful appearance to mix nimko and a good taste.

Chickpea Nimko

Coloured Chickpea before Frying

Ingredients:

• Chickpea (Kabuli Chana/ Sufaid Chana)   250 g
• Oil for frying
• Red Food colour as required  1/2  to 1 teaspoon
• Green Food Colour   as required  1/2 to 1 teaspoon
• Yellow Food colour  as required  1/2 to 1 teaspoon
• Baking soda 1 teaspoon

Procedure:

• Pick and wash chickpea.
• Soak in enough water for overnight  with 1 teaspoon baking soda added.
• Wash and drain.
• Divide soaked chickpea in three portion.
• Take each portion in a separate pan, add water and colour separately.
• Stay for 2 hour. 
• Then fry in hot oil, place each portion of coloured chickpea  in a large sieve.
• Fry in upward and downward movement, and stir with spoon during frying.
• You can fry each colour separately and all coloures together, giving 2 minutes difference for each colour.
• Fry till softness of Chickpea gone and crunchiness starts.
• Remove from oil, spread over paper.
• Chatpata Chickpea Nimko is ready.
• Sprinkle salt or chat masala and serve.

Kala Chana Pulao کالا چنّا پلاؤ

Kala chana Pulao is a good alternate of Cholay Chawal. It is good dish for light and healthy meal.

Kala chana Pulao

Ingredients:

• Rice 1/2 kg
• Kala chana (Bengal Gram)   2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes  chopped 3
• Ginger crushed 1  teaspoon
• Garlic crushed  1 teaspoon
• Green Chillies whole 3
• Salt to taste
• Red chilli powder 1 teaspoon
• Cloves whole 10
• Black pepper whole 1/2 teaspoon
• Cardamom small 5
• Cinnamon sticks 3
• Caraway whole 1 teaspoon

Procedure:

• Wash and soak kala chana overnight.
• Boil in enough water on low heat , drain and keep aside.
• Wash and soak rice in enough water, drain and keep aside.
• Now fry onion in oil till golden.
• Add ginger garlic, spices and fry for 1 minute, then add tomatoes and fry for 3-5 more minutes.
• Add boiled Kala chana and cook for 5 more minutes.
• Then add 2 glass water and cook on medium flame for 1-2 boils.
• Then add boiled rice and continue to cook till rice are done and most of the water is absorbed.
• Sprinkle Green Chillies and simmer for 5-10 minutes.
• Delicious Kala Chana Pulao is ready.
• Serve hot with salad and raita. 

Lahori Chikar Cholay لاھوری چکڑ چھولے

Lahori Chikar Cholay is a very tangy and delicious snake cum breakfast dish.

Lahori Chikar Cholay

Ingredients:

• Kabuli Cholay (Kabuli Chana/Garbanzo Beans)   250g
• Red lentils (Lal masoor dal) 1 tablespoon
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies chopped 2
• Fresh Coriander leaves for garnish
• Salt to taste
• Red chillies powder 1/2 teaspoon
• Red Chillies flakes 2 teaspoon
• Black pepper powder 1/4 teaspoon
• Coriander powder 1 teaspoon
• Cumin seeds whole 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Garam Masala powder 1/2 teaspoon
• Baking soda for soaking  1 teaspoonful

Procedure:

• Thoroughly pick and wash Kabuli cholay, then soak in water for 8 hours adding 1 teaspoonful of baking soda. Wash and drain.
• Boil Kabuli Cholay in enough water till fully tender. Do not drain, retain water.
• Now fry onion  in oil till light golden.
• Add ginger garlic paste fry for 1 minute.
• Then add tomatoes fry for 3-4 minutes, add spices fry for few minutes.
• Then add red lentils after washing with water. Add 1 cup water and cook on medium flame till red lentil is done.
• Now add boiled Kabuli cholay and cook on medium flame with slightly mashing the cholay.
• Evaporate most of the water on high flame.
• Garnish with green chillies and green coriander leaves.
• Simmer for few minutes.
• Delicious Lahori Chikar Cholay are ready.
• Serve with chopped onion and naan.

Hyderabadi Khatti Dal حیدرآبادی کھٹّی دال

Hyderabadi Khati Dal is a delicious and Tangy Dal.

Hyderabadi Khati Dal

Ingredients:

• Lal Masoor Dal (red split lentil)  1 cup
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies 3-4
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Fresh Green Coriander leaves  for garnish

 Tempering (Baghar)  Ingredients:

• Oil 1-2 tablespoon
• Garlic cloves sliced 3-4
• Kadhi Patta / Karhi patta     10-12
• Red Chillies whole  4-5
• Cumin seed whole 1 teaspoon
• Mustard seeds whole 1/2 teaspoon
• Hing 1 pinch

Procedure:

• Thoroughly wash the dal.
• Take 2 glass water  in a cooking pan. 
• Add washed dal, tomatoes, greed chillies, ginger garlic pastes, tamarind pulp and spices.
• Cook on medium flame till dal is well done.
• Garnish with fresh coriander leaves.
• For baghar, take oil in a frying oil add garlic cloves , when golden, add other baghar ingredients.
• Wait for few seconds then pour this baghar over prepared dal.
• Delicious Hyderabadi Khatti Dal is ready.
• Serve with boiled rice, pickles and papad.

Punjabi Kofta Chana / Punjabi Kofta Cholay پنجابی کوفتہ چنّا

Wonderful dish from Punjab. Meat and Kabuli Chana tastes good  when cooked together. It is very nutritious and delicious dish.

Punjabi Kofta Chana

Ingredients:

• Kabuli chana (Garbanzo beans)  250 g 
• Minced meat (mutton)  1/2 kg
• Oil 1 cup 
• Yoghurt 1/2 cup
• Onion chopped 2-3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Chilli powder to taste
• Haldi powder 1/2 teaspoon
• Cumin seeds 1 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Poppy seeds soaked and crushed 1 tablespoon
• Bhuna chana  powder 1 tablespoon

Procedure:

• Soak Kabuli chana in water  for 5-6 hours.
• Wash then boil in enough water.
• Drain and keep aside.

• Now mix all spices together.
• Make 2 portions. One for meat balls(kofta) and other for curry.

• Fry onion in oil till golden and crispy.
• Remove the fried onion from oil , cool on  kitchen towel  and then grind. Make two portion of fried and grinded onion.

• Now add 1/2 quantity of spices, 1/2 quantity of grinded onion, and 1/4 cup of yoghurt to the minced meat. and knead well. 
• Then process in an electric processor for smooth texture.
• Now make table tennis ball size meat balls from this mixture.
• Keep aside.

• Now in the same oil in which onions are fried add remaining half portion of  grinded onion, yoghurt  and spices.
• Also add ginger and garlic and fry for 2-3 minutes.
• Add 1-2 glass water and cook on medium flame for 10 minutes.
• Now introduce prepared meat balls (Koftas) carefully and continue to cook on low flame till meat balls are tender ( 45-90 minutes).
• At last add boiled chick pea and cook on simmering heat for 10-15 minutes with careful stirring.
• Garnish with fresh coriander leaves.
• Delicious Punjabi Kofta Chana is ready.
• Serve hot with tandoori roti and Fresh mint-coriander raita in yoghurt.

Kathiawari Cholay کاٹھیاواڑی چھولے

Kathiawari Cholay is a very delicious snack cum lunch food very tasty and tangy.  Kathiawari community is living in Karachi . They migrated  from Kathiawar - India to Karachi during creation of Pakistan. Push cart vendors are selling these Kathiawari Cholay  in many parts of the Karachi city.

Kathiawari Cholay

Kathiawari Cholay with Karak Bun and Papri

Ingredients:

• Kabli Chana/Cholay (Garbanzo Beans)  250 g
• Tomatoes  chopped 1
• Onion chopped 1
• Green Chillies chopped 2
• Fresh Coriander leaves chopped 1/4 cup
• Oil 1/4 cup
• Tamarind paste 1-2 tablespoon
• Corn Starch 2-3 teaspoon
• 
  
• Salt to taste
• Red Chilli cutter/flakes dry roasted 1-2 teaspoon
• Coriander whole dry roasted  1 teaspoon
• Cumin seed whole dry roasted  1 teaspoon
• Turmeric powder 1/4 teaspoon
• 
  
• Baking soda for cooking 1/2 teaspoon
• Baking soda for soaking 2 teaspoon
• 
  
• Chat Masala for serving
• Karak Bun/Pao Bun  for serving
• Papri  for serving

Procedure:

• Soak Kabuli Channa in enough water for 6-8 hours with 2 teaspoon added baking soda.
• Now wash and drain the soaked Kabuli channa. 
• Boil soaked Kabuli Channa in  enough water, add 1 teaspoon salt during boiling.
• Retain boiled channa and boiling water.
• Now in another pan saute onion till soft.
• Then add tomatoes, spices and soda.
• Fry for 2-3 minutes, then add boiled Kabuli Chana and boiling water.
• Continue to cook for 10 minutes.
• Now dissolve corn starch in 1/2 cup water and add to the cooking Kabuli channa. 
• Cook for 3-5 minutes on medium flame.
• Then add Tamarind pulp mixed with little water, again cook for 3-5 minutes.
• At last garnish with green chillies and fresh coriander leaves.
• Simmer for 5 minutes.
• Delicious Kathiawari Cholay are ready.
• Serve hot with Karak Bun, Papri and Chat Masala.

Gujarati Dal گجراتی دال

Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food.  Burns Road Karachi is famous for Gujarati Memoni Dal Chawal.  Khatti Meethi Gujarati Dal is a tangy and Delicious dish.

Gujarati Dal

گجراتی دال

Ingredients:

• Tur Dal (Arhar Ki Dal)     100g
• Tomatoes  chopped 2
• Peanut raw 2 tablespoon
• Ginger crushed 1 teaspoon
• Green chillies chopped 2
• Lemon Juice 1 tablespoon
• Tamarind pulp  1 tablespoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Jaggery (Gurr)  2 tablespoon

Tadka/Tarka Ingredients:

• Oil 2 tablespoon
• Kadhi Patta  10
• Mustard seed  1 teaspoon
• Red Chiilies whole 5
• Cumin seed whole 1/2 teaspoon
• Fenugreek seeds 1/2 teaspoon
• Cloves 5
• Cinnamon sticks 2
• Bay leaves  2

Procedure:     

• Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
• When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
• Continue to cook for 30 more minutes add some water during cooking.
• Now add lemon juice, tamarind pulp and cook for 10 more minutes.
• Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
• Garnish with fresh coriander leaves and simmer.
• Now Applying Tadka/Tarka....
• Heat oil in a frying pan.
• Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
• After frying for few seconds pour over prepared dal.
• Delicious Gujarati Dal is ready.
• Serve with boiled rice, papad and pickle.

Dal Moong Nimko /Moong Dal crispy Snack دال مونگ نمکو

Dal Moong Nimko is a very popular crispy snack. Mostly brought from sweetmeat merchant and also sold in buses.  You can easily prepare it at your home.

Dal Moong Nimko

Dal Moong Ready For Frying

Ingredients:

• Dal Moong/Mung Dal    200g
• Salt to taste, as a sprinkle 
• Oil fry frying
• Large Deep sieve
• Woke/Karahi for frying

Procedure:

• Thoroughly wash and soak moong dal for 2-3 hours.
• Drain and spread on a newspaper or kitchen towel to absorb excess water.
• Now heat oil in a woke, place a portion of soaked moong dal in a large sieve.
• Dip into the hot oil, move up and down. stir continuously with spoon.
• Fry till crisp dal is obtained (4-8 minutes)
• Remove from oil and spread over a newspaper or kitchen towel to remove excess oil.
• Crispy Dal Moong Nimko is ready.
• Sprinkle salt  as desired  and serve.

Anda Cholay / Anda Chana انڈہ چھولے / انڈہ چنّا

Anda Cholay is a very delicious dish from Punjab. It is a low cost dish but very nutritious and healthy. Protein from Eggs and carbohydrates from Cholay (Garbanzo bean) makes this dish a very healthy dish. Push cart  vendors are selling this dish in road side of many industrial units.

Anda Cholay

Ingredients:

• Eggs boiled 6-8
• Baking soda for soaking 2-3 teaspoon.
• Kabuli Chana  (Sufaid Cholay)(Garbanzo beans) 250g
• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Yoghurt 1/2 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green chillies  3-4 for chutney
• Fresh Coriander leaves 1 bunch  for chutney
• Fresh Mint leaves 1 bunch  for chutney
• Salt to taste
• Red chillies 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Garam Masala 1/2 teaspoon
• Baking Soda  for curry 2-3 teaspoon
• Black pepper whole 1/2 teaspoon
• Cloves 4

Procedure:

• Soak Kabuli Chana overnight with 2-3 teaspoon of baking soda in water.
• Wash and drain.
• Boil in enough water. drain and keep aside.
• Now Boil eggs and keep aside.

• Then saute onion in oil, remove and grind.
• In the same oil, re add grinded onion, garlic and ginger paste fry for 1 minute then add tomatoes, spices, and yoghurt.
• Fry for 5-6 minutes then add boiled Kabuli channa, baking soda and fry for 3-5 more minutes.
• Then add 1-2 glass water and cook on low heat for 10 minutes.
• Add boiled eggs and simmer for 5 minutes.
• Delicious Anda Cholay are ready.
• Prepare chutney by grinding  together fresh mint , coriander and green chillies add little salt.
• Serve Anda cholay with prepared chutney and Nan/Roti.

Kulfa Aur Lal Masoor Ki Dal کلفہ اور لال مسور کی دال

It is a very delicious vegetable dish.  

Kulfa And Masoor Ki Lal Dal

Ingredients:

• Kulfa 200 g
• Dal Masoor  (Red lentils split)  1 cup
• Oil 1 cup
• Onion chopped 1 
• Tomatoes chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Tamarind pulp 1 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin seed whole 1 teaspoon

Procedure:

• Prepare Kulfa, take only leaves and wash thoroughly. Discard stems.
• Boil Masoor dal in 2-3 glass water, drain and keep aside.
• Now heat oil in a pan , add cumin seed whole.
• Fry for 1 minute then add onion and fry till light brown.
• Now add tomatoes, ginger garlic pastes, and spices. 
• Fry for 5 minutes. Then add washed and prepared Kulfa leaves.
• Cook for 5 minutes, now add  boiled Masoor Dal and continue to cook on low flame for 10 minutes. Add Tamarind pulp , mix well and simmer for 5-8 minutes.
• Delicious Kulfa And Masoor Ki Dal is ready.
• Serve with Roti or boiled Rice.

Kulfa Vegetable   کلفہ

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.

Aloo Pakorian Curry/Aloo Pakodian Curry آلو پکوڑیاں سالن

Aloo Pakorian is a famous besan based curry in Punjab. It is a tasty and low cost dish.

آلو پکوڑیاں سالن

Ingredients:
For Pakorian:

• Besan 1 cup
• Red Chillies Powder 1 teaspoon
• Salt 1/4 teaspoon
• Cumin powder 1 teaspoon
• Baking soda 1 pinch
• Oil for frrying

For Gravy:

• Oil 1cup
• Potatoes chopped 2-3
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1 teaspoon
• Fresh coriander leaves for garnish

Procedure:
For Pakorian:

• Mix spices to the besan add little water in portion to make a hard dough.
• Now make child finger size Pakorian from this dough.
• Keep aside for 1/2 hour to dry then fry in hot oil.
• Remove from oil and keep aside.

Pakorian Before Frying In Oil

For Curry:

• Saute onion in oil, remove and grind and keep aside.
• Now add ginger garlic and tomatoes to the oil fry for few minutes then add spices except garam masala. Also add grinded onion.
• Fry till oil separates out, now add fried pakorian , fry for 2 minutes then add 1 glass water and cook on medium flame till  pakorian are tender. 
• Add potatoes and 2 glass more water and cook on medium flame till potatoes are tender.
• At last sprinkle garam masala and fresh coriander leaves and simmer.
• Delicious Aloo pakorian Curry is ready.
• Serve with Roti.

Paya Cholay / Punjabi Paya Cholay / Trotters with Garbanzo Beans پایا چھولے

Paya cholay is a popular dish from Punjab. I noticed that push cart vendors sell Paya Cholay early in the morning near Industrial areas of SITE , Karachi. The peoples sitting on mats enjoy this delicious dish with Naans.

Paya Cholay 

Ingredients:

• Mutton Paya (trotters)  , cleaned and washed   8 nos.
• Kabuli Chana (garbanzo beans)  100 g
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 2-3
• Onion chopped 3
• Garlic paste  1 teaspoon
• Ginger paste 1 teaspoon
• Fresh Mint leaves chopped 2 tablespoon
• Fresh  Coriander leaves chopped  2 tablespoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Caraway whole 1 teaspoon
• Garam Masala powder 1/2 teaspoon

Procedure:

• Soak Kabuli Channa over night.
• Wash and drain, then boil in enough water. Keep aside.

• Now take paya in a large  pan, add 2 liter water. Add half quantity of salt, ginger and garlic pastes and onion. Cook on low heat for 7-8 hours till paya are tender.

• Now in another pan, fry remaining onion in oil till golden brown.
• Add tomatoes fry for 5 minutes.
• Then add yoghurt and spices except caraway and garam masala. fry till oil separates out.
• Now add boiled Kabuli chana fry for 5 minutes. then add tendered paya with gravy and cook on medium flame for 15 minutes.
• Sprinkle garam masala and caraway and cook for 5 more minutes.
• Garnish with fresh mint and coriander leaves and simmer.
• Delicious Paya Cholay are ready.
• Serve with Naan or Tandoori roti.

Lal Masoor Ki Dal aur Palak (Red Lentils with Spinach) لال مسورکی دال اور پالک

Lal Masoor Ki Dal aur Palak is a very tangy and tasty vegetarian dish of all seasons. 

 لال مسورکی دال اور پالک

Ingredients:

• Masoor Ki Dal (Red Lentils) 1 cup
• Palak (Spinach) chopped and boiled 1 cup
• Onion chopped 1
• Tomato chopped 1
• Ginger paste 1 teaspoon 
• Garlic paste  1 teaspoon
• Oil 1/2 cup
• Tamarind pulp 1 tablespoon
• Kadi patta/Karhi patta  5-6
• Cumin seed whole 1 teaspoon
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1 teaspoon

Procedure:

• Boil  dal separately in enough water, drain and keep aside.
• Add cumin seeds and Karhi patta to hot oil and fry for 1 minute.
• Then add onion and fry to a light golden colour.
• Then add ginger garlic paste, tomatoes, and other spices.
• Fry for few minutes, when oil separates out add boiled palak. 
• Cook for 5 more minutes, now add dal and cook on medium flame for 15-20 minutes. 
• At last add tamarind pulp and simmer for 5 minutes.
• Garnish with green chillies and fresh coriander leaves.
• Delicious Massor Ki Dal aur Palak is ready.
• Serve with Tarka rice/boiled rice or roti and pickles.

Punjabi Chana Chaat پنجابی چنّا چاٹ

Punjabi Chana Chat (Cholay Chaat) is a very popular Iftar time snack. It is almost daily that this chaat is at Ifatr. It is very delicious and tangy recipe popular all over Pakistan and India during Ramadan.

Chana Chaat  چنّا چاٹ

Ingredients:

• Kabuli Chana, soaked overnight , 2 cup
• Oil 1 tablespoon
• Onion  chopped 1
• Tomatoes chopped 1
• Green Chillies chopped 2
• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Tamarind pulp 2 teaspoon

Garnish:

• Green Chillies  chopped finely 2-3
• Fresh Coriander leaves chopped 1 tablespoon
• Fresh Mint leaves chopped 1 tablespoon
• Spring onion chopped 1 tablespoon
• Finely diced tomatoes
• Lemon wedges

Chaat Masala  for serving

Procedure:

• Boil the pre-soaked kabuli chana, drain and keep aside.
• Now saute onion in oil till soft.
• Add tomatoes , green chillies, spices and tamarind pulp fry for 2-5 minutes. Then add boiled chana and fry for another 5 minutes.
• Remove in a serving bowl.
• Decorate with garnish.
• Delicious Punjabi Chana Chaat is ready to serve.
• Sprnikle Chaat Masala while serving.

Hareesa (Pakistani Snack Dish) ھریسہ / حریسہ

Hareesa is a popular snack dish of  Lahore Pakistan. It is a very tasty and mouth watering dish. Also Popular in Peshawar and Kashmir. However it is also well known in other cities of Pakistan. My meat seller Salman always ask me when will I cook Hareesa. When I was buying mutton from him two day back he again ask me weather you are cooking Hareesa today. I replied him yes now I am cooking Hareesa and Harees both. He also knows Harees (Arabian dish) because he also works for Shaikh Muhammad , The Ruler of Dubai, 4 month in a year. So he arrange both type of mutton for me, boneless for Pakistani Hareesa and with bone for The United Arab Emirates Harees. So I dedicate my this recipe to our Meat Merchant Salman, Rafa e Aam Society Market.

Hareesa/Harissa

Ingredients:

• Mutton boneless  1/2 kg
• Wheat, washed - soaked and drained  1 cup
• Mung/Moong Dal washed  1 tablespoon
• Oil 1/2 cup
• Onion chopped 2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Yoghurt 1/2 cup

Garnish:

• Fried Onion  1/2 cup
• Green Chillies chopped   3
• Ginger Juliane cut  1 tablespoon
• Fresh Coriander leaves  1 tablespoon
• Fresh Mint leaves  1 tablespoon
• Lemon wedges  from 3-4  lemons
• Chat Masala  as required

Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Black pepper powder 1/2 teaspoon
• Garam Masala  1/2 teaspoon

Procedure:

• Fry onion in oil till golden brown.
• Add ginger garlic paste  fry for 1 minute, then add tomatoes, yoghurt and spices fry for 3-5 minutes.
• Now add meat  and fry for few more minutes.
• Add 2 glass water, mung dal and soaked wheat and cook on low flame till meat and wheat are fully tender. Add more water during cooking if needed.
• When meat and wheat is fully tender mash it with masher (Gotni) .
• Delicious Hareesa is ready to serve.
• Serve hot with garnish.

Batata Vada آلو وڑا બટાટા વડા आलू वड़ा

Batata Vada is a popular snack from Maharashtra state of India. The important cities of Maharshtra state are Mumbai(Bombay), Nagpure, Pune and Aurangabad. It is a very tasty and delicious and mouth watering snack. Make this snack at Iftar during this Ramadan and enjoy.

Batata Vada

Batata Vada just before dipping into batter and frying

Ingredients:

• Potatoes     3-4 

Tempering:

• Mustard  1/4 teaspoon
• Cumin seeds whole 1/2 teaspoon
• Kadi patta  4-6 (کڑی پتہ)  
• Hing 1 pinch
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Oil 1-2 tablespoon

Other Spices:

• Salt to taste
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Coriander whole 1/2 teaspoon
• Lemon juice  1 tablespoon
• or Tamarind paste 2 teaspoon

Garnish:

• Fresh coriander leaves  1 tablespoon
• Green Chillies  finely chopped 3

Batter:

• Chickpea flour (Besan) 1 cup
• Water as needed
• Salt to taste (1/2 teaspoon)
• Red Chillies powder 1/2 teaspoon
• Haldi powder 1/4 teaspoon
• Black pepper powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Baking soda 1/4 teaspoon

Frying:

• Oil 

Procedure:

• Boil potatoes, peel and mash. Keep aside.
• Now heat 1-2 tablespoon oil in a frying pan.
• Add mustard to crackle, then add cumin seed whole, kadi patta, ginger garlic paste and hing. 
• Fry for 1-2 minutes, then pour over mashed potatoes.
• Now add other spices, lemon juice and garnish. Mix well.
• Make small balls or flatten patties from this mixture. Keep aside.
• Now make a thick batter from batter ingredients. Add spices to the besan , add water in portion to make a thick batter.
• Now heat oil in a karahi, dip potato balls or flatten patties in batter and deep fry till golden.
• Delicate Batata vada are ready.
• Serve with Mint chutney/ Coconut chutney/Tamarind chutney/Tomato ketchup.

Kabuli Chana Curry کابلی چنے کا سالن

Kabuli Chana Curry (Sufaid Cholay Ka salan) is a  rich of nutrition curry. It is a common man curry , road side vendor are serving Nann Cholay everywhere is market.

 کابلی چنے کا سالن

Ingredients:

• Chickpea (Kabuli/Sufaid Chana) 200g
• Onion  chopped 2
• Tomatoes chopped 3
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Oil 1cup
• Green Chillies whole 2-3
• Fresh coriander leaves  for garnish
• Baking Soda for soaking 1 teaspoon
• Salt to taste
• Red Chillies 1 + 1/2 teaspoon
• Haldi 1/2 teaspoon
• Cloves whole 4-5
• Black pepper whole 8-10
• Garam Masala powder 1 teaspoon

Procedure:

• Thoroughly wash and soak kabuli chana in enough water for 6-8 hours, while adding 1 teaspoon of baking soda.
• Take 2 glass of water in a pan, add soaked chana , onion, tomatoes and spices except garam masala.
• Cook on medium flame till tender. 
• Add oil and fry on high flame, when oil separates out add 1 glass water.
• Sprinkle garam masala and cook on low flame for 15 minutes.
• Garnish with green chillies and fresh coriander leaves and simmer.
• Delicious Kabuli Chana Curry is ready.
• Serve with roti/naan  and pickle or mint chutney raita.