6 Pakistani Summer Special Dinner Recipes By Tasty Food With Maria

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based option, while chickpeas are budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt has more protein and less sugar.

flatbread

🥗Healthier: whole wheat bread

💰Cheaper: pita bread

Whole wheat bread is more nutritious, while pita is often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein, while bulgur is less expensive.

Mix chana dal, mash dal, and masoor dal in a bowl and wash thoroughly.

Soak the mixed dal in water for 1 hour.

Add the soaked dal to a pressure cooker with 1 teaspoon salt and 4-5 glasses of water, cover, and cook for about 30 minutes until soft.

In a pan, heat 3-4 tablespoons of oil and sauté 1 chopped medium onion until golden brown.

Add 250 grams of chicken to the pan and mix well.

Add 1 teaspoon ginger garlic paste and sauté briefly.

Stir in 1 teaspoon coriander powder, 1 teaspoon turmeric, 1 teaspoon cumin powder, and 1 tablespoon red chili powder, along with 1/4 teaspoon salt, and mix well.

Add a little water to the chicken mixture and cook for 5-7 minutes until the chicken is cooked through.

Shred the cooked chicken and set aside.

After 30 minutes, check the dal; it should be soft. Mash the dal lightly without making it a paste.

Transfer the mashed dal to a pot and add the chicken mixture along with 1/4 cup water. Mix well.

Using a potato masher, further shred the chicken into finer pieces and mix well with the dal.

Cover and cook on medium heat for about 30 minutes.

In another pot, heat 1/2 cup oil and add whole garam masala (bay leaf, cumin, black pepper, black cardamom, cloves, cinnamon) and sauté until fragrant.

Add 1 tablespoon ginger paste and sauté briefly.

Add 2 teaspoons salt and the soaked 1/2 kg basmati rice, followed by enough water to cover the rice by 1 inch. Cook for 10-15 minutes until the rice is half done.

Add a little more water if needed and cover to steam for another 15 minutes on low-medium heat until fully cooked.

After 15 minutes, check the rice; it should be fluffy and aromatic.

Add 1 teaspoon garam masala and 1 teaspoon black pepper powder to the dal and mix well.

Finally, garnish the dal with fresh cilantro and prepare a tempering with 1/2 cup oil, 2 tablespoons julienned ginger, 1 tablespoon cumin, and red chilies, frying until fragrant, then pour over the dal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary