@ameerhassan9t: Chatha samjao esy HG🤨#trending #foryou #foryoupage #viralvideo #hardwork

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Sunday 01 November 2026 14:41:20 GMT
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Daal chawal 🍚 دال چاول                             INGREDIENTS: For the Dal 	•	½ cup chana dal 	•	½ cup moong dal 	•	½ cup masoor dal (soak for 3 hours) 	•	½ tbsp red chilli powder 	•	½ tbsp turmeric powder 	•	½ tbsp black pepper 	•	2 cinnamon sticks 	•	3 cloves 	•	Salt, to taste 	•	2 glasses of water 	•	1 chicken cube (optional) For the Dal Masala (Gravy) 	•	1 cup oil 	•	1 chopped onion 	•	1 tbsp ginger-garlic paste 	•	1 tbsp black pepper 	•	1 tbsp coriander powder 	•	1 tbsp cumin powder 	•	1 tbsp red chilli powder For the Rice 	•	½ cup oil 	•	½ chopped onion 	•	1 cup soaked rice 	•	1 cup water 	•	1 tbsp garam masala 	•	Salt, to taste For the Tadka (Tempering) 	•	2–3 tbsp oil 	•	Cumin seeds 	•	Green chillies 	•	Dry red chillies 	•	A pinch of paprika METHOD: 1.	Soak all three lentils for 3 hours, then add them to a pressure cooker with red chilli powder, turmeric, black pepper, cinnamon sticks, cloves, salt, and 2 glasses of water. Pressure cook for about 18–20 minutes until soft. 	2.	In another pan, heat oil and fry chopped onion until golden. Add ginger-garlic paste and cook for a minute. Add black pepper, coriander powder, cumin powder, and red chilli powder. Cook the spices well, then add the boiled lentils and a chicken cube. Mix and let it simmer. 	3.	For the rice, heat oil in a pressure cooker, add chopped onion and fry lightly. Add soaked rice, water, garam masala, and salt. Close the lid and cook until one whistle, then turn off the heat. 	4.	For the tadka, heat oil and add cumin seeds, green chillies, dry red chillies, and paprika. Pour this tadka over the dal before serving.
Daal chawal 🍚 دال چاول INGREDIENTS: For the Dal • ½ cup chana dal • ½ cup moong dal • ½ cup masoor dal (soak for 3 hours) • ½ tbsp red chilli powder • ½ tbsp turmeric powder • ½ tbsp black pepper • 2 cinnamon sticks • 3 cloves • Salt, to taste • 2 glasses of water • 1 chicken cube (optional) For the Dal Masala (Gravy) • 1 cup oil • 1 chopped onion • 1 tbsp ginger-garlic paste • 1 tbsp black pepper • 1 tbsp coriander powder • 1 tbsp cumin powder • 1 tbsp red chilli powder For the Rice • ½ cup oil • ½ chopped onion • 1 cup soaked rice • 1 cup water • 1 tbsp garam masala • Salt, to taste For the Tadka (Tempering) • 2–3 tbsp oil • Cumin seeds • Green chillies • Dry red chillies • A pinch of paprika METHOD: 1. Soak all three lentils for 3 hours, then add them to a pressure cooker with red chilli powder, turmeric, black pepper, cinnamon sticks, cloves, salt, and 2 glasses of water. Pressure cook for about 18–20 minutes until soft. 2. In another pan, heat oil and fry chopped onion until golden. Add ginger-garlic paste and cook for a minute. Add black pepper, coriander powder, cumin powder, and red chilli powder. Cook the spices well, then add the boiled lentils and a chicken cube. Mix and let it simmer. 3. For the rice, heat oil in a pressure cooker, add chopped onion and fry lightly. Add soaked rice, water, garam masala, and salt. Close the lid and cook until one whistle, then turn off the heat. 4. For the tadka, heat oil and add cumin seeds, green chillies, dry red chillies, and paprika. Pour this tadka over the dal before serving.

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