Скачать или смотреть Easy Meal Ep 14 | Mix Dal & Mirch ka Aachar | थकान के दिन की बेस्ट थाली दाल और मिर्च का अचार

Easy Meal Ep 13 🌿
When simplicity meets satisfaction — Mix Dal with Mirch ka Achaar is that comforting bowl you’ll crave after a long day.
Protein-packed, light on the stomach, and full of flavour — this humble combo never disappoints.

✨Pair it with rice or roti
✨Add a dollop of ghee
✨And let that spicy achaar do the magic!

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Ingredients:
For the Dal (Lentil Mix):

¼ cup split urad dal
¼ cup split moong dal
¼ cup split chana dal
¼ cup split masoor dal
¼ cup arhar (toor) dal
1 tsp salt
½ tsp turmeric powder
6 cups water
For Green Chilli Pickle (Mirch ka Achar):

Mild green chillies, chopped
2 tbsp mustard oil
½ tsp asafoetida (hing)
1 tsp mustard seeds
1 tsp salt
½ tsp turmeric powder
Crushed yellow mustard seeds (approx. 1 tsp)
For the Masala Tadka (Tempering):

1 tbsp ghee or oil
1 tsp cumin seeds
1 tbsp ginger-garlic-green chilli crushed (not paste)
2 finely chopped onions
1 tsp salt
1 tsp Kashmiri red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
Hot water (a splash to prevent spices from burning)
2 finely chopped tomatoes
Final Garnish & Tadka:

1 tsp garam masala
Fresh coriander leaves
1 tbsp desi ghee
2 dry red chillies
A pinch of Kashmiri red chilli powder (for color)


Process:
Prep the Dal:
Wash all dals 3–4 times and soak them in water for 1 hour.
Add the soaked dals to a pressure cooker with 1 tsp salt, ½ tsp turmeric, and 6 cups of water.
Pressure cook for 2 whistles on high and 10 minutes on low flame.
Make the Green Chilli Pickle (Optional but highly recommended):
Cut mild green chillies into small pieces.
Heat mustard oil until smoky, cool it slightly, then add asafoetida and mustard seeds.
Add salt, turmeric, and crushed yellow mustard seeds.
Mix well, cover, and cook for 1 minute. Set aside.
Prepare the Masala for the Dal:
In a kadhai, heat 1 tbsp ghee or oil. Add cumin seeds and let them splutter.
Add crushed ginger-garlic-green chilli mixture. Sauté for a minute.
Add chopped onions and cook until golden brown.
Add salt, Kashmiri red chilli, turmeric, and coriander powder. Mix well.
Add a splash of hot water to prevent spices from burning.
Add chopped tomatoes, cover, and cook for 5–7 minutes until oil releases.
Combine Dal and Masala:
Add the boiled dal to the cooked masala and mix well.
Cover and simmer for 7–8 minutes to let the flavors blend.
Prepare Final Tadka:
In a small pan, heat ghee and add dry red chillies. Sauté till slightly crispy.
Turn off heat and add Kashmiri red chilli powder. Let it bloom.
Finishing Touch:
Add garam masala and fresh coriander to the dal.
Pour the ghee tadka over the dal just before serving.
Serving Suggestion:
Serve hot dal over steamed rice with sliced onions and the mild chilli pickle. A comforting, protein-rich meal perfect after a long day!