Saturday, 31 March 2018

Dal Tadka | Pakistani Masoor Dal Recipe

Masoor Dal Tadka Reicpe

For Dal:
  • 3/4 cup (250ml) masoor dal or red lentils
  • 2 (550ml) cups water or as needed 
  • 1 tsp salt or to taste
  • 1/2 tsp red chilli powder
  • 4 garlic cloves
  • 1/4 tsp turmeric powder
  • 6g maggi chicken stock cube (optional)
  • 1 small tomato, finely chopped
  • 2 tbsp oil
  • 1/4 tsp garam masala
  • 2 tbsp fresh coriander leaves, finely chopped

For Tadka:
  • 1 small onion, finely sliced
  • 1 tsp cumin seeds
  • 1/3 cup vegetable oil

Prepare Dal:
  1. Rinse the lentils and add them to a large pot.
  2. To the lentils add water, garlic, salt, red chilli powder, turmeric powder and mix well.
  3. Place the pot on the flame.
  4. Once the mixture starts boiling turn the heat to low and cover it partly for 10 minutes.
  5. Meanwhile in a small pan add 2 tablespoon of oil. Next add the chopped tomatoes, mash and fry well with a spatula. Fry just for few minutes (2-3 minutes), then add it to the cooking lentils and stir well.
  6. Next continue cooking the lentils for another 15 minutes on low flame again partly covered until they turn soft, mashed and creamy.
  7. If the water becomes less or the dal turns too thick add more water.
  8. After cooking the lentils for a total 25 minutes start preparing the tadka.

Prepare Tadka/Spice tempering:
  1. In a small pan heat oil / ghee or clarified butter. 
  2. Add whole cumin seeds and crackle them. Fry the cumin nicely but make sure not to burn them.
  3. Next add sliced onion and fry everything on medium heat for 5-7 minutes or until golden brown.
  4. Once golden brown pour the the entire tempering/tadka along with the oil and spices into the dal.
  5. Stir dal well. Then add garam masala and coriander leaves and stir well again.
  6. Remove from heat and serve with white basmati rice or hot paratha or roti.
  7. Enjoy warm!
  1. The dal tadka is neither too thick nor to thin in consistency. But if you prefer, you can go with slightly thick or thin consistency.
  2. Frying the tomato is an optional step, it gives the dal an extra delicious flavour. If you prefer, you can add the fresh chopped tomatoes directly to the dal.
  3. You can also soak the lentils for 30 minutes before cooking it but it's not necessary as the lentils get soft very quickly.


Saturday, 24 March 2018

Rice Pakora Recipe Left over Rice Recipe Pakora Recipe

Rice Pakora Recipe


  • 1 cup cooked basmati rice
  • 1 medium size onion, finely chopped
  • 1 inch ginger, finely chopped
  • 1 green chilli, finely chopped
  • a handfull of fresh coriander leaves
  • 1/4 sp red chilli powder
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/2 tsp carom seeds
  • 1 tsp coriander seeds, crushed
  • 5 tbsp gram flour (besan)
  • 5-6 tbsp water or as required
  • oil for frying.


  1. In a big bowl place rice. Mash rice with hands until soft and fully mashed. If too hard add a few drops of water and heat in the microwave for a few seconds.
  2. Once the rice is mashed add in (onion, ginger, coriander leaves, green chilli, carom seeds, turmeric powder, gram flour and salt). Mix well until fully combined.
  3. Adding water won't be necessary as the onion will release its own juices and make the mixture moist enough to turn it into a paste. If still too dry you can add a few tablespoon of water.
  4. Heat oil for deep frying. Once the oil is hot take a tablespoon of the mixture and heat place that in the hot oil. Keep the temperature of the oil on medium heat. 
  5. Let the rice pakoras turns into a light golden brown colour.
  6. Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
  7. Enjoy warm and serve with mint chutney!


Sunday, 4 March 2018

Chicken Bhindi Salan Recipe

Chicken Bhindi Recipe


  • 5-6 tsp vegetable oil or as needed
  • 420g chicken boneless pieces,
  • 420g lady finger/okra washed and cleaned
  • 7 small size onion, finely sliced
  • 1 tsp - 5 garlic cloves, minced 
  • 1 tsp - 1 inch ginger, minced 
  • 2 frozen tomatoes, chopped (fresh or canned tomatoes)
  • 1 tsp salt
  • 1/2 tsp red chilli
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  1. Wash lady finger and remove top and bottom. Cut all the lady fingers in half inch length. 
  2. Heat 4 tablespoon of oil in a pan and fry lady fingers for 6-8 minutes or until golden brown and crisp.
  3. Remove from oil and keep aside.
  4. In the same pan add in half of the sliced onions (keep the rest for later) and saute for 6-8 minutes or until golden brown.
  5. Remove from oil and keep aside.
  6. In the same pan add 2 tablespoon of oil. 
  7. Once the oil is hot add the rest of onion and fry until translucent and slightly brown.
  8. Next add ginger garlic paste and fry for 1 minute.
  9. After that add frozen tomatoes, salt, turmeric powder, red chilli powder and stir fry for 3-4 minutes until the oil separate from the onion tomato mixture.
  10. Then add chicken, fry well till it's colour change to golden brown.
  11. Then cover and simmer on low flame for 10-15 minutes or until chicken is tender.
  12. Now remove the lid and stir fry chicken mixture very well on high flame.
  13. Add fried lady fingers and onion in to it and mix well.
  14. Cover for 2 minutes and lastly add garam masala. Mix well
  15. Dish it out, sprinkle with coriander fresh leaves chopped. Serve hot with roti.

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