Pakistani Indian Recipes
Daal Mekani
Ingredients:
2 tbs ghee
1 onion chopped
1 tsp cumin seeds1big potato
1 carrot1 cauliflower diced
1 egg plant chopped
1 cup peaskg tomatoes
1 bunch spring onion1 cup yoghurt
2 green chillies chopped
1 tsp Garam masala
1 coriander chopped cup waterSalt to taste
Preparation:
Hear ghee in a pan and fry onions , cumin until golden brown. Add the vegetables cook for few minutes. Then mix the yoghurt and water to form curry. Add the remaining ingredients and cook on high Flame for 2 to 3 minutes, stirring all the time. Cover and simmer for 20 to 30 minutes, Garnish with coriander . Serve hot. (Serves for 4)
Spicy Daal
Ingredients:
2 cups Daal(Any sort of pulse you desire). Water As requirad
1 tsp Peppers Cinnamon one inch piece
6 green chillies
1 cup Ghee Salt To taste Red chilli powder To taste
1/2 tsp Turmeric powder
1 tsp Garam masalah
2 Tbsp Ginger and garlic paste
2 Onions (cut to slices)
2 Tomatoes(cut into small cubes) Lemons(optional) For garnishing Mint leaves(optional) for garnishingFresh carder(Dhania) for garnishing(optional)
Preparation:
Soak the pulse in water over night. Take it in a pot, add water enough to make it tender. Add salt, red chilli powder, turmeric powder, peppers, cinnamon, and green chillies to it. Boil until the pulse becomes tender and homogenious with water. Never stir while boiling with any steel utensile otherwise daal will turn hard. In a frying pan, take ghee, add onion slices on melting and fry till they get light brown. Add ginger and garlic paste to it. After a short while add tomatoes, a pinch of salt, red chillies and fry till the mixture turns into a smooth gravey. Add this mixture to the boiling daal and stir with any wooden spoon. Dish out and garnish with garam masalah, carder, mint leaves and lemon slices. Serve with rice.