Daal Chawal Platter with Crispy baingan, Chana daal & Keri Tamatar Chutney – Food Fusion - Pakistani
A plate of piping hot rice with mazedar channa daal , crispy baingan and keri tamatar chutney on the side, what a combination arrey wah! this is our
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Ingredients
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Namak (Salt) ½ tsp or to taste
- Zeera powder (Cumin powder) ½ tbs
- Chaat masala 1 & ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Haldi powder (Turmeric powder) 1 tsp
- Amchor powder (Dried mango powder) 1 tsp
- Garam masala powder ½ tsp
- Baisan (Gram flour) 3 tbs
- Baingan (Eggplant) 3 medium
- Cooking oil 2 tbs
- Keri (Raw mangoes) 2 medium
- Tamatar (Tomatoes) 3-4 medium
- Cooking oil 3-4 tbs
- Rai dana (Mustard seeds) ½ tsp
- Zeera (Cumin seeds) ½ tsp
- Hari mirch (Green chillies) chopped 2-3
- Curry patta (Curry leaves) 10-12
- Sukhi lal mirch (Dried red chillies) 3-4
- Zeera powder (Cumin powder) ½ tsp
- Haldi powder (Turmeric powder) ½ tsp
- Chana daal (Split bengal gram) 1 & ½ Cup (soaked for 2 hours)
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Tamatar (Tomatoes) pureed 2 medium (1 Cup)
- Water 4 Cups
- Hot water 3 Cups
- Namak (Salt) 1 tsp or to taste
- Pyaz (Onion) chopped 2 tbs
- Lehsan (Garlic) sliced 2 cloves
- Zeera (Cumin seeds) 1 tsp
- Sabut lal mirch (Button red chillies) 4-5
- Kashmiri lal mirch (Kashmiri red chilli) powder ¼ tsp
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