Daal Chawal with Tangy Mango Pickle | How to make Daal Chawal with Tangy Mango Pickle

By Roop Parashar  |  10th Jul 2016  |  
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  • Daal Chawal with Tangy Mango Pickle, How to make Daal Chawal with Tangy Mango Pickle
Daal Chawal with Tangy Mango Pickleby Roop Parashar
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

15

0





About Daal Chawal with Tangy Mango Pickle Recipe

Daal Chawal is a very famous dish from north india. It is a simple yet delicious meal. Lentils are good source of protein. It is great meal for kid's lunch box too.

Daal Chawal with Tangy Mango Pickle, a deliciously finger licking recipe to treat your family and friends. This recipe of Daal Chawal with Tangy Mango Pickle by Roop Parashar will definitely help you in its preparation. The Daal Chawal with Tangy Mango Pickle can be prepared within 15 minutes. The time taken for cooking Daal Chawal with Tangy Mango Pickle is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Daal Chawal with Tangy Mango Pickle step by step. The detailed explanation makes Daal Chawal with Tangy Mango Pickle so simple and easy that even beginners can try it out. The recipe for Daal Chawal with Tangy Mango Pickle can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Daal Chawal with Tangy Mango Pickle from BetterButter.

Daal Chawal with Tangy Mango Pickle

Ingredients to make Daal Chawal with Tangy Mango Pickle

  • Red Split Lentil 1/2 cup
  • Moong split lentil 1/2 cup
  • Turmeric 1/2 tsp
  • Pinch of Asafotida
  • Red chilli powder as per taste
  • Coriander powder 1 tsp
  • Mixed spice 1/2 tsp
  • Cumin seeds 1/2 tsp
  • Whole red chillies 4
  • Salt as per taste
  • Clarified butter 2 tbsp
  • Onion (finely chopped) 1 medium
  • Tomatoes( finely chopped) 2
  • Green chillies (chopped) 2
  • Ginger paste 1/2 tsp
  • Coriander leaves 1 tsp
  • For Rice - Basmati Rice 1 cup or glass
  • Cloves 2
  • Clarified butter 1 tbsp
  • Salt 1/2 tsp

How to make Daal Chawal with Tangy Mango Pickle

  1. For Daal - Mix both lentils together and rinse thoroughly with water.
  2. Soak in 2 cups of water for about 15 minutes.
  3. Pressure cook lentils with 3 cups of water, turmeric, asafoetida and salt, over medium-high heat for about 10 minutes or until it gets tender.
  4. Keep the boiled daal aside.
  5. For Tadka or tempering - In a pan heat clarified butter, add cumin seeds and let it splutter.
  6. Add whole red chillies and stir it for 15-30 secs.
  7. Now add onion and ginger, cook for about 3-4 minutes. Stir continuously.
  8. Now, add chopped tomato, green chillies and cook on medium flame for 2-3 minutes.
  9. Add red chilli powder, coriander powder, mixed spice, salt to taste and mix well.
  10. After 3 to 4 minutes add cooked lentils mixture and turn the heat to low, stir it well, cover the pan and cook further for 2 to 3 minutes.
  11. Daal is ready to serve. Garnish it with fresh coriander leaves.
  12. For Rice - Put a large pan of salted (2 cups of water) water on a high heat, and bring to the boil.
  13. Rinse the rice until the water runs clear.
  14. Add rice, clarified butter and 2 cloves to the boiling water.
  15. Cover the rice with a lid and cook on low flame (simmer) about 15 to 18 minutes.
  16. After 18 minutes remove from the heat and keep aside for 10 minutes. Then check if they are ready, serve immediately. If not, keep on low flame again and then serve with dal and mango pickle.

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