Pakistani Lunch

Daal, Bhagaray Rice, Achari Mirch, Instant Carrot Pickle

Daal
Petite yellow lentil:3/4.  Cup
Red lentil : 3/4 cup
Salt : 1 1/2 tsp or to taste
Red chilli powder: 1 1/4 tsp
Garlic paste: 1 tsp
Ginger paste: 1tsp
Turmeric powder: 1 tsp
Onion : 1 small (chopped)
Tomatoes : 2 medium (chopped)
Green chillies : 2 medium

Method
Soak both lentils (Daal ) for 30 minutes
Boil lentils with all ingredients
Cover and cook on slow flame till lentil becomes tender 
If u like coarsely Dal then leave it as it is or if you like fine paste like me 😃, then blend it 
Ptepare Baghar

Baghar
Oil : 1/2 cup
Onion : 1 medium (sliced)
Garlic : 1 tsp (chopped)
Cumin seeds: 1 tsp
Button red chilli: 6-7
Curry leaves: 10-12
Fresh Coriander Leaves: 2 tbsp (chopped)

Method
Heat oil ,add onion
Cook till onion start turning brown
Add garlic,saute a while
Add cumin seeds, button red chilli,and curry leave,saute 
At last add fresh corriander
Pour hot Baghar (tarka) over Dal
Cover and leave it for 5- 10 minutes

Serve with bagharay rice

Bagharay rice
Rice  : 1/2 kg
Salt : 2 tsp
Oil : 1/2 cup
Onion : 1 medium
Cumin seeds : 1 tbsp
Cinnamon Stick : 1

Method
Soak rice for 20 - 30 minutes
Heat oil, add sliced onion
Fry till turns brown
Add cinnamon stick and cumin seeds
Saute for a while
Add water , rice and salt
Water level should be 1 inch above rice
Cook till almost 3/4 th water  absorbed, 
Cover and cook on slow flame for 10 minutes 
Bhagaray Rice are ready to serve with Daal

Instant Carrot Pickle
Carrot : 250 gms (Julian cut)
Oil : 1/2 cup
Red chilli powder: 2 tsp
Corriander powder: ,1 1/2 tbsp
Corriander seeds: 1/2 tbsp (roasted & crushed)
Salt : 1 tsp
Turmeric powder: 1/2  to 1 tsp
Fresh Coriander Leaves: 2-3 tbsp
Garlic paste : 1 tsp to 1 tbsp

Method
Mix all ingredients very well
Let it sit for 30 minutes
It's ready to serve

Achari Mirch
Green Chili: 10 - 12 (Large)
Corriander powder: 1/4 cup
Cumin seeds powder : 3 tbsp
Salt : 1 tsp
Turmeric powder: 1 tsp
Nigella seeds(kalonji) : 1 tsp (crushed)
Fenugreek seeds: 1/2 tsp (crushed)
Sugar: 1 tsp
Coriander seeds : 1 tbsp (roasted & crushed)
Tamarind pulp : approx 1cup
Oil : 2tbsp

Method
Slit green chillies
Remove seeds if don't want it to be too spicy, (but remember that I didn't use  red
Chili powder in it )
Mix all dry ingredients in a bowl
Add tamarind pulp and Make a paste
(Maybe you need more or less tamarind pulp then me)
Fill all green chillies with this paste
Heat oil, spread chillies in fry pan
Cover and Cook for 3-4 minutes
Change sides, again cook for few more minutes,
Cook from all sides,
Serve with Daal Chawal