Perfect Tarka Daal Recipe | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
Tarka daal has been the pride of our tradition for several decades now. You can nail the perfect taste by following our recipe.
Watch this Masala TV video to learn how to make Tarka daal ,Fish and Shrimp Masala and Balti murgh. This show of Evening With Shireen with Chef Shireen Anwar aired on 11 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Tarka daal:
Ingredients
Red lentil soaked 1 cup
Water 2 ½ cup
Salt 1 tsp
Crushed garlic 1 tsp
Turmeric ½ tsp
Ingredients to temper
Oil ¼ cup
Butter 1 tbsp
Onion chopped ½ cup
Cumin seeds 1 tsp
Green chilies chopped 2
Coriander leaves 2 tbsp
Chili powder ½ tsp
Tomatoes chopped 2
Method
In a pan add water to boil, add in salt, soak lentils, garlic and turmeric, cover and cook for 25 mins until lentils are soft and mushy, remove from heat, prepare baghaar. Heat oil and butter in a small frying pan, add the onion, cumin seeds, green chilies, fry for 5 mins until onions light golden, add in all the remaining ingredients, cook stirring for 5 mins until tomatoes are soft, remove from heat, add to the cooked daal, stir, cover tightly, cook for 5 mins before serving.
Fish and Shrimp Masala:
Ingredients
Shrimps 250 gm
Boneless fish 250 gm
Oil ½ cup
Butter 1 tbsp
Onion chopped 1 cup
Ginger garlic paste 1 tbsp
Tomato paste 3 tbsp
tomatoes boiled / pureed2
Grinded almonds 2 tbsp
Mace grinded ¼ tsp
Ground cumin roasted 2 tsp
Turmeric ½ tsp
Chili powder 1 ½ tsp
Allspice ½ tsp
Salt 1 tsp
Water 2 cups
Coriander leaves 2 tbsp
Method
Heat oil and butter in a pan, add chopped onion, fry until golden brown, add tomato paste, pureed tomatoes and grounded almonds, fry for 1 min, add all the spices, salt and also add in the prawns and fish, fry for 2 mins, add water, cover and cook for 10 mins, remove from heat, sprinkle with coriander leaves, serve with roti.
Balti murgh:
ingredients
Tikka boti 1packet
Oil ½ cup
Cumin seeds 1 tsp
Onion chopped 1 cup
Garlic crushed 1 tbsp
Salt 1 tsp
Allspice 1 tsp
Black pepper ½ tsp
Chili powder 1 tsp
Roasted & crushed cumin 1 tsp
Green chili chopped 1
Mushrooms sliced 1 cup
Baby corn 4 sliced
Zucchini sliced 2
Carrot sliced 1
Capsicum cut in cubes 1
Method
Cut the chicken into 1 inch cubes. Heat oil in a wok, add cumin seeds, fry for 30 seconds, add chicken, fry for another 5 mins, add in chopped onion, garlic, fry for 3 to 4 mins, add all the remaining ingredients except the capsicum, lower the heat, cook for 10 mins until vegetables are almost tender, stir in the capsicum, cook for just 3 mins until vegetable and chicken tender, but vegetable should be slightly crunchy, serve.
Watch this Masala TV video to learn how to make Tarka daal ,Fish and Shrimp Masala and Balti murgh. This show of Evening With Shireen with Chef Shireen Anwar aired on 11 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Tarka daal:
Ingredients
Red lentil soaked 1 cup
Water 2 ½ cup
Salt 1 tsp
Crushed garlic 1 tsp
Turmeric ½ tsp
Ingredients to temper
Oil ¼ cup
Butter 1 tbsp
Onion chopped ½ cup
Cumin seeds 1 tsp
Green chilies chopped 2
Coriander leaves 2 tbsp
Chili powder ½ tsp
Tomatoes chopped 2
Method
In a pan add water to boil, add in salt, soak lentils, garlic and turmeric, cover and cook for 25 mins until lentils are soft and mushy, remove from heat, prepare baghaar. Heat oil and butter in a small frying pan, add the onion, cumin seeds, green chilies, fry for 5 mins until onions light golden, add in all the remaining ingredients, cook stirring for 5 mins until tomatoes are soft, remove from heat, add to the cooked daal, stir, cover tightly, cook for 5 mins before serving.
Fish and Shrimp Masala:
Ingredients
Shrimps 250 gm
Boneless fish 250 gm
Oil ½ cup
Butter 1 tbsp
Onion chopped 1 cup
Ginger garlic paste 1 tbsp
Tomato paste 3 tbsp
tomatoes boiled / pureed2
Grinded almonds 2 tbsp
Mace grinded ¼ tsp
Ground cumin roasted 2 tsp
Turmeric ½ tsp
Chili powder 1 ½ tsp
Allspice ½ tsp
Salt 1 tsp
Water 2 cups
Coriander leaves 2 tbsp
Method
Heat oil and butter in a pan, add chopped onion, fry until golden brown, add tomato paste, pureed tomatoes and grounded almonds, fry for 1 min, add all the spices, salt and also add in the prawns and fish, fry for 2 mins, add water, cover and cook for 10 mins, remove from heat, sprinkle with coriander leaves, serve with roti.
Balti murgh:
ingredients
Tikka boti 1packet
Oil ½ cup
Cumin seeds 1 tsp
Onion chopped 1 cup
Garlic crushed 1 tbsp
Salt 1 tsp
Allspice 1 tsp
Black pepper ½ tsp
Chili powder 1 tsp
Roasted & crushed cumin 1 tsp
Green chili chopped 1
Mushrooms sliced 1 cup
Baby corn 4 sliced
Zucchini sliced 2
Carrot sliced 1
Capsicum cut in cubes 1
Method
Cut the chicken into 1 inch cubes. Heat oil in a wok, add cumin seeds, fry for 30 seconds, add chicken, fry for another 5 mins, add in chopped onion, garlic, fry for 3 to 4 mins, add all the remaining ingredients except the capsicum, lower the heat, cook for 10 mins until vegetables are almost tender, stir in the capsicum, cook for just 3 mins until vegetable and chicken tender, but vegetable should be slightly crunchy, serve.