Masar Chawal

Masoor Daal

Cooking Daal


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


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.



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


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


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
Oil1/4 cup


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.

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