Saag Wali Daal

Ingredients:
Channa daal 250 gms
Onion 1
Knorr Chicken Cubes 1
Tomatoes (boiled and finely chopped) 3
Spinach 1 bunch
Green chili 3-4
Dried red chili 4-5
Ghee ¼ cup
Garlic (chopped) 4-5
Cinnamon 2-3 pieces
Turmeric 1 tsp
Garam masala 1 tsp
Red chili powder 1 tsp
Cumin powder 1 tsp
Mustard seeds ½ tsp
Oil 3 tbsp
Salt as per taste

Method:

Soak the daal in water for 2 hours.
In a pan heat ghee and add onion, green chili, cinnamon and cook till onion becomes light brown.
Reduce the heat and add turmeric, garam masala and mix.
Now add the daal, cumin powder, red chili powder, Knorr Chicken Cubes and salt.
When all the ingredients are mixed, add the boiled chopped tomatoes.
Cook it for 2-3 minutes and then add 1 glass of water and let it cook with a lid on.
Now in another pan, add oil, garlic, mustard seeds and dried red chilies, divided into 2 pieces and cook for 2 minutes. As soon as the garlic turns red, add finely chopped spinach to it. Cook it well and then take it off the heat.

Now check the daal. Let it cook till the water dries up and the daal becomes soft.
When the daal is cooked, add the spinach mixture to it and mix it well.
Serve hot.

Masoor ki Daal

Ingredients:
Masoor daal 2 cups
Knorr Chicken Cubes 1 packet
Oil ¼ cups
Salt 1 tsp
Chili powder 1 tbsp
Turmeric ½ tsp
Curry leaves few leaves
Water 1 liter

Method:

Soak daal in water for 2 hours. Drain the water. In a pot on stove, add daal, water, chilli powder, salt, turmeric and Knorr Chicken Cubes. Bring it to a boil. Then let it cook on low heat for half an hour or till the daal is tender. Heat oil in another pan. Add curry leaves and cook for 10 seconds. Put this on the daal and serve.

Masalay Daar Chanay Ki Daal

Ingredients:
• Gram (Soaked or an hour) 200 gram
• Onion(finely chopped) 2
• Knorr Chicken cubes 1 packet
• Ginger (finely chopped) 2 tbsp
• Garlic(finely chopped) 2 tbsp
• Red chili powder 1tsp
• Coriander powder 1 tsp
• Turmeric powder 1/2tsp
• Salt 1tsp
• All spice powder 1/2tsp
• Oil 1/2cup
• Tomatoes (finely chopped) 2
• Green chilies(sliced from the middle) 3

Method:

In a pan heat ½ cup of oil. Add 2 finely chopped onions to the oil and fry till golden. Add 2tbsp finely chopped ginger and 2 tbsp of finely chopped garlic. Cook for 1 minute and add 1 tsp of red chili powder, 1 tsp of coriander powder, 1/2 tsp of turmeric powder and 2 tomatoes, finely chopped. Cook for 10 minutes till the oil separates. To this, add previously soaked gram, 1 tsp of salt, 1 packet of Knorr Chicken Cubes and 2 cups of water and cook till it comes to a boil. Cover with a lid and cook or another 20 minutes. Lastly, garnish with 1 tsp of all spice powder sliced green chilies and finely chopped coriander and serve.

Khatti Moong Masoor Ki Daal

Ingredients:
• Moong daal ½ cup
• Masoor daal ½ cup
• Tomatoes 2
• Knorr Chicken Cubes 1 cube
• Whole red chilies 12
• Khatai powder 50 grams
• Turmeric powder 1 tsp
• Salt 1 tsp
• Ground garam masala ½ tsp
For terka:
• Garlic cloves 4
• Curry leaves 6
• Oil ½ cup
• Cumin 2 tsp
• Green chilies For garnish
• Coriander leaves For garnish

Method:
• Wash both daals thoroughly and add 2 cups water along with whole red chilies, turmeric, salt, khatai powder and tomatoes. Boil on low heat.
• When daal is tender, turn off the heat. Let it cool for a few minutes and then grind it.
• Heat oil in another pan and fry curry leaves, garlic cloves, Knorr Chicken Cubes and cumin. Pour all of it onto the daal.
• Garnish with green chilies and coriander leaves. Serve hot.

Dalcha

Ingredients:
• Chana Dal (soaked for 30 minutes) 1 ½ cup
• Red Masoor dal ½ cup
• Knorr Chicken Cubes 1 packet
• Salt to taste
• Crushed Chili 1 ½ tbsp
• Turmeric Powder 1 tsp
• Loki (bottle Gourd) cubed ½ kg
• Water 6-8 cups

For Bhagar:
• Oil ¼ cup
• Curry Leaves 5-6 each
• Cumin Seeds 1 tsp
• Garlic (chopped) 3-4 cloves
• Hing (asefodia) pinch

Method:
• Wash lentils and bring to a boil.
• Add salt, crushed chili and turmeric and cook it on medium heat till it gets tender.
• Blend the lentils to a smooth paste use extra water if desire, add loki, and cook till it gets tender.
• Add Knorr Chicken Cubes and cook for another 5 minutes.
• For baghar, heat oil in a fry pan and crackle all the ingredients and pour over dalcha.

Daal Makhni

Ingredients:
Red chili powder 2 tbsp
Chana daal (soaked in water) 2 cups
Cooking oil ½ cup
Salt ½ cup
Knorr Chicken Cubes 1 packet
Whole spices 1tbsp
Cream ½ cup
Onion (chopped) 1 small
Garlic (chopped) 1 tbsp
Green chilies (sliced) 3
Water ½ liter
Butter 3 tbsp
Turmeric ½ tsp

Method:

Heat oil and fry onions and garlic for 5 minutes. Add daal, red chili powder and turmeric and cook for 5 minutes. Now add water, salt and Knorr Chicken Cubes and let it boil on low heat with the lid on till daal is properly cooked. Then add whole spices, cream and cook for another 10 minutes. In another pan melt butter and add green chilies. Cook for 2 minutes and then pour it over the daal and serve.

Double Tarka Daal

Ingredients:

• Mash daal 125 grams
• Chana daal 125 grams
• Knorr Chicken Cubes 1 cube
• Onion 1
• Tomatoes 6
• Turmeric 1 tsp
• Red pepper powder 2 tsp
• Ginger garlic paste 2 tsp
• Oil 4 tbsp

For Terka:

• Garlic cloves 6
• Curry leaves 6
• Whole red pepper 6
• Green chilies 6
• Ginger Julian 1 piece
• Coriander leaves ½ a bunch
• Butter 100 gms
• Cumin 1 tsp

Method:
• Soak both daals for an hour.
• In a pan, heat oil and fry onions until golden brown. Now add tomatoes, Knorr Chicken Cube, salt, turmeric and ginger garlic paste and cook.
• Now add soaked daal to the pan and 3 cups water. Cook for half an hour.
• When the daal is tender, take it off the heat and grind.
• Now heat butter in a frying pan. Add cumin, garlic cloves, curry leaves and whole red pepper and fry. Pour it over the cooked daal. Garnish with ginger, coriander and green chilies.

Mix Daal Masala By Chef Zakir

Ingredients:
• Chana daal 25 gram
• Masoor daal 25 gram
• Moong daal 25 gram
• Arhar daal 25 gram
• Malka Masoor daal 25 gram
• Oil 1/4 cup
• Water 1 glass
• Knorr chicken cubes 1 packet
• Onion 1
• Tomatoes 2
• Green chilies 5
• Curry leaves few
• Yogurt 1/2 ounce
• Garlic 4 cloves
• Coriander 1/4 bunch
• Turmeric powder 1 tbsp
• Red chili powder 1 tbsp
• All spice powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Cumin seeds 1 tbsp
• Clarified butter 4 tbsp
• Salt to taste

 

Method:

Soak in water 25 gram of Chana daal, 25gram Masoor daal, 25 gram Moong daal, 25 gram Malka masoor daal and 25 gram Arhar daal for an hour. Heat ¼ cup of oil in a pan and add 1 onion and fry till golden brown. Add to this 1 tbsp ginger garlic paste. When the paste is cooked, add to it the soaked daals, 5 green chilies and 1 glass of water. Along with it add ½ ounce yogurt,1 tbsp turmeric powder,1 tbsp red chili powder, 1 tbsp all spice powder, 2 tomatoes, 1/4 bunch of coriander, 1 packet of Knorr Chicken Cubes and salt to taste and cook till the daal is tender. In a separate pan heat 4 tbsp of clarified butter and fry finely chopped slices of Garlic cloves, 1tbsp of cumin seeds and few curry leaves and. Pour the mixture over the daal. Tasty Mix daal masala is ready to serve.