Daal Chawal With Chutney and Pickle

I think there is not a single Pakistani that doesn’t like Daal chawal. Eid is over and we had a lot of spicy food so we can have our very own traditional daal chawal. This recipe is bit different to know 

Masoor Daal is hot in taseer rice are cool in taseer onion lemon chutney is best for health in barsat (rain) tomato salad and in last Achaar one of the best thing i know.This is homemade achaar by my sis Raakiya she is Achaar lover and made by love on facebook lots of the people it and asking for recipe so here we go so we will started with the name Allah

Daal

masoor daal 250 gms

salt according to your taste

red chili powder 1and 1/2 ts

turmeric powder 3/4 ts

garlic whole 5 to 6

water 500 ml

green corriender 

and 

pinch of garam masala

Method

Some people soak the daal for whole night or 3 to 4 hours i dont just wash it and put in pot with all ingredients and boil it for 15 mins and mix well with the help of spoon.Add baghaar and green corriender and pinch of garam masala

Baghaar/Tarka

garlic chopped 1tbs 

red chili whole 5

cumin 1ts

curry leaves 6

green chili chopped 4

oil 1/2 cup

Method

Heat the oil in pan and add red whole chili and fry.add garlic and fry till light golden now add cumin and curry leaves add the end add green chillies and pour into daal.

Rice

socked rice 500 gms

cumin seeds 1ts

salt according to your taste

oil 2tbs

water

Method

socked the rice for 30 min and heat the sauce pan add oil cumin seeds and mix well add salt and rice with water cooked till rice are tender cover the led and stayed on dum for 5 mins after that rice are ready to eat.

Onion Lemon Chutney

1 medium onion 

1/2 lemon

salt to taste
green chilies chopped 1 small

Method

Sliced the onion elegantly and add all other ingredients and mix well serve after 15 mins.

Tomato Salads 

tomatoes 2 large

onion 1 small

green coriander 2tbs 

green chilies without seeds 1

olive oil 1ts

salt to taste

pepper to taste

Method

Add all ingredients together and mix well.

In the last most wanted recipe of My Achaar so here we go

Achaar

Basic Ingredients

Raw mango 2kg

lemon1kg

green chilies 1 kg

oil (we used mustered oil if it is not available go for canola oil) 6 lit

Basic Masala

salt to taste

red chilies powder 250 gms

turmeric powder 100 gms

Achaar Masala

mustard seed 50 gms

nigella seeds 50 gms

fenugreek seeds 50 gms

fennel seeds 100 gms
asafetida pinch

Method

Add mango pieces and lemon green chilies (slightly slit) and rub them with salt, chili powder and turmeric.

Heat oil in a pan and leave to cool.

When it is lukewarm, add pinch of asafetida, fenugreek, fennel,nigella, mustard seeds in it and mix well.

Transfer mango pieces and berry to a glass jar, pour oil mixture and make sure the fruit completely merges in oil.

Keep it over a place with proper sunshine and let it settle for a week.

You can leave it for longer of course and it will keep for a few months.

If it’s still around after that long! Make sure the spoon you use to take the pickle out of the jar is dry, or the pickle will spoil.

After a week it is ready to serve.