Misal Pav

https://www.youtube.com/watch?v=cYOCmYomiNU

Dhal Tadka

Thuvar Dhal - 1 cup

Green Chilli - 2

Onion - 1/2, diced

Tomato - 1, diced

Ginger - a small pc, grated

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Sambhar powder - 1 tsp

Asafetida - 1 pinch

Cilantro

Salt

For Tadka

Ghee / Oil - 3 tbsp.

Cumin - 1 tsp

Garlic - 5 cloves, chopped

Dry Red Chilli - 3

Asafetida - 1 pinch

Thoroughly rinse tuvar dal (tur dal) in water. Add them to a 3-litre stovetop pressure cooker. Add the chopped onions, finely chopped tomatoes, chopped green chillies and finely chopped ginger. Pour 2.5 cups of water into the pressure cooker. Add turmeric powder and asafoetida (hing). Mix well. Pressure cook the lentils on medium to medium-high heat for about 7 to 8 whistles (about 8 to 10 minutes), or until the lentils become soft and creamy. Let the pressure drop naturally in the cooker and then only open the lid. Check the lentils to see if they have cooked thoroughly and softened. Mash the cooked lentils with a wired whisk or with a spoon and set aside.

Next, heat oil or ghee (clarified butter) in a small pan over low or medium-low heat. First, add the cumin seeds and crackle them. Next add the dry red chilies, asafoetida, and finely chopped garlic. Let the garlic brown lightly and the red chilies change color. Mix well and turn off the stove.

Pour entire tempering mixture along with the oil or ghee into the prepared dal. Garnish with cilantro.

Serve Dal Tadka hot with steamed basmati rice or jeera rice. You can also enjoy the dal with roti or paratha.

Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic Paste - 2 tsp

Mutton - 1 lb.

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat mustard oil in a large pan. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add mutton, season with chilli powder, coriander powder, cumin seeds, 1 cup water, and the necessary salt and pepper. Cook covered for 35 minutes.

Then add 1/2 cup yogurt and cook covered for another 10 minutes.

Stir in garam masala, fried onions, and kewra essence. Mix well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic Paste - 2 tsp

Shahi Jeera Rice - 2 cups, soaked

Milk - 1 cup

Salt

Cumin Seeds - 1/2 tsp

Kewra Essence - 1 tsp

Heat mustard oil in another large pot. Add whole garam masala to temper.

Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappears.

Add shahi jeera rice along with milk, 3 cups water, the necessary salt, and cumin seeds. Cook covered for 10 minutes.

Gently fluff the rice and mix in the mutton curry along with fried onions, green chilli, and cilantro. Add kewra essence and place in a preheated oven for 20 minutes.

Remove from heat and gently fluff the rice. Serve warm with a simple salad.