Masoor Daal with Zeera Chawal & Talli Hue Mirchain by Food Fusion | A Flavorful Pakistani Recipe | RHF (Recipe)
Discover Food Fusion's easy and tasty recipe for Masoor Daal served with Zeera Chawal and Talli Hue Mirchain. A protein-packed, flavorful meal perfect for lunch or dinner.
Masoor Daal with Zeera Chawal & Talli Hue Mirchain by Food Fusion
Introduction
Masoor Daal is a staple in many Pakistani households, known for its rich flavor and high protein content. Food Fusion presents a simple yet delicious recipe that pairs this hearty dal with aromatic Zeera Chawal (cumin rice) and spicy Talli Hue Mirchain (fried green chilies). This complete meal is perfect for those looking for a comforting and satisfying dish that’s both easy to prepare and full of flavor.
Improved Recipe
Ingredients
- Zeera Chawal (Cumin Rice)
- Oil: 4 tablespoons
- Bay Leaves: 2-3
- Cinnamon Sticks: 2 small
- Cloves: 5-6
- Green Cardamom: 4-5
- Cumin Seeds: 1 tablespoon
- Basmati Sella Rice: 2 cups (soaked for 30 minutes)
- Water: 4-5 cups
- Salt: 1 teaspoon
Method
1. Heat oil in a pot over medium heat.
2. Add bay leaves, cinnamon sticks, cloves, green cardamom, and cumin seeds. Sauté until fragrant.
3. Drain the soaked basmati Sella rice and add it to the pot. Stir to coat the rice with the oil and spices.
4. Add water and salt, stir, and bring to a boil.
5. Once the water reduces and the rice is partially cooked, cover the pot and steam cook on low heat for 8-10 minutes.
6. Fluff the rice with a fork before serving.
Masoor Daal (Lentil Curry)
Ingredients
- Split Yellow Lentil (Moong Dal): 1/2 cup (soaked for 1 hour)
- Split Orange Lentil (Masoor Dal): 1/2 cup (soaked for 1 hour)
- Water: 1 liter
- Turmeric Powder: 1 teaspoon
- Red Chili Powder: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Cinnamon Stick: 1 small
- Ginger Garlic Paste: 1 tablespoon
- Tamarind Pulp: 2 tablespoons
- Tomato (chopped): 1 medium
- Fresh Coriander: 2-3 tablespoons (chopped)
- Green Chilies (chopped): 1-2
For Tadka (Tempering):
- Oil: 1/4 cup
- Garlic Cloves: 3 (sliced)
- Whole Red Chilies: 4-5
- Cumin Seeds: 1/2 teaspoon
- Curry Leaves: 7-8
Method
- In a pot, combine the split yellow lentil, split orange lentil, water, turmeric powder, red chili powder, salt, cinnamon stick, and ginger garlic paste. Mix well and bring to a boil.
- Cover the pot and cook the lentils on low heat until tender, approximately 25-30 minutes.
- Once cooked, use a masher to mash the lentils to your desired consistency.
- Add tamarind pulp, chopped tomato, and mix well. Cover and cook until the tomato is soft, about 8-10 minutes.
- Stir in fresh coriander and chopped green chilies.
For Tadka:
- Heat oil in a small frying pan.
- Add sliced garlic and whole red chilies. Fry until the garlic turns light brown.
- Add cumin seeds and curry leaves, and fry until fragrant.
- Pour the tadka over the cooked dal and mix well.
Talli Hue Mirchain (Fried Green Chilies)
Ingredients
- Tamarind Pulp: 1/2 cup
- Roasted & Crushed Cumin Seeds: 1/4 cup
- Roasted & Crushed Coriander Seeds: 1/4 cup
- Crushed Red Chili: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Green Chilies (large): 8
- Oil: 1/4 cup
- Lemon Juice: 1-2 tablespoons
Method
- In a bowl, combine tamarind pulp, roasted cumin seeds, roasted coriander seeds, crushed red chili, and salt. Mix well to form a thick paste.
- Wash and pat dry the green chilies. Make a slit in each chili and stuff them with the prepared spice mix.
- Heat oil in a frying pan over medium heat.
- Add the stuffed green chilies to the pan, cover, and fry until they are cooked and slightly charred on both sides.
- Squeeze lemon juice over the fried chilies and serve hot.
Serving Suggestions
Serve the Masoor Daal with the fragrant Zeera Chawal and Talli Hue Mirchain for a complete and satisfying meal. This combination is perfect for a comforting dinner or a special weekend lunch.
Calories Information