Masar Chawal

Masoor Daal

Cooking Daal

Ingredients

Sabit masoor daal (Whole black lentil)	2 cup/half kg
Pissi laal mirchen (Red chilli powder)	2.5 tsp
Namak (Salt)	1.75 tsp
Haldi (Turmeric powder)	1/4 tsp
Sabz mirchen (Green chillies)	3
Piyaz (Onion)	1 [small]
Pani (Water)	5 glasses

Method

Step 1: Add Sabit masoor daal (Whole black lentil), Pani (Water), Piyaz (Onion), Sabz mirchen (Green chillies), Haldi (Turmeric powder), mix, cover, and cook on low flame till Daal is tender.

Step 2: Add Namak (Salt), mix and cook for 5 minutes. (If you like can mash Daal by using a whisk.

Tarka

Ingredients

Piyaz (Onion)	1 [small]
Zeera (Cumin seeds)	1.5 tsp
Lehsan (Garlic)	2-3 bulbs
Sabit laal mirchen (Whole red chillies)	6 – 7

Method

Step 1:Heat Oil in a pan and fry Lehsan (Garlic) till translucent.

Step 2: Add Piyaz (Onion) and cook till light brown.

Step 3: Add Sabit laal mirchen (Whole red chillies), Zeera (Cumin seeds), cook for 10 seconds and pour on Daal.

Tarky Waly Chawal

Ingredients

Chawal (Rice) [soaked for half hour]	1.5 glasses
Piyaz (Onion)	1 [small]
Namak (Salt)	1.5 tsp
Zeera (Cumin seeds)	1 tsp
Pani (Water)	2 glasses
Oil	1/4 cup

Method

Step 1: Fry Piyaz (Onion) in oil till golden brown.

Step 2: Add Zeera (Cumin seeds) and mix. Add 1/4 cup of Pani (Water) and cover for 10 seconds.

Step 3: Add Pani (Water), Namak (Salt), mix, cover, and cook on medium flame till Pani (Water) starts boiling.

Step 4: Add Chawal (Rice), mix well and cook on medium flame till water is reduced (3-4 minutes).

Step 5: Cover and cook on low flame for 10-12 minutes.