Give your regular daal chawal a delicious twist with crispy aloo chips and our theeki garlic chutney, the perfect condiments to elevate the taste. Simple, comforting, and irresistibly flavorful!#happycookingtoyou #foodfusion #araywahh #daalchawal
Ingredients:
Prepare Teekhi Garlic Chutney:
-Mongphali (Peanuts) ¼ Cup
-Chana daal (Split bengal gram) 2 tbs
-Sabut lal mirch (Button red chillies) 6-7
-Lehsan (Garlic) cloves 10-12
-Water ⅓ Cup or as required
-Cooking oil ¼ Cup
-Zeera (Cumin seeds) 1 tsp
-Rai dana (Mustard seeds) 1 tsp
-Curry patta (Curry leaves) 10-12
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Water 2-3 tbs (to adjust consistency)
-Iodized Himalayan pink salt ½ tsp or to taste
-Lemon juice 1 tsp
Prepare Crispy Aloo Chips:
-Aloo (Potatoes) 4-5 medium
-Water as required
-Cooking oil for frying
-Chaat masala
-Iodized Himalayan pink salt to taste
Assembling:
-Chawal (Rice) boiled
-Daal
-Pickled onion
-Curry patta (Curry leaves) fried
Directions:
Prepare Teekhi Garlic Chutney:
-In a tadka pan,add peanuts,split Bengal gram,button red chillies & dry roast on low flame until fragrant.
-Let it cool.
-Transfer it to a spice grinder & grind well.
-Add garlic,water,grind well & set aside.
-In a pan,add cooking oil,cumin seeds,mustard seeds,curry leaves & mix well.
-Add kashmiri red chilli powder,ground paste,mix well & cook on medium flame for 2-3 minutes.
-Add water & mix well.
-Add pink salt,lemon juice,mix well & cook for a minute.Teekhi chutney is ready!
Prepare Crispy Aloo Chips:
-Cut potatoes into thin julienne,add in water & let them soak for 10-15 minutes then strain & let them dry for 8-10 minutes.
-In a wok,heat cooking oil & fry potatoes on low flame until golden & crispy.
-Sprinkle chaat masala,pink salt & toss well.
Assembling:
-In a serving bowl,add rice,daal,crispy aloo,prepared teekhi chutney,pickle onion,fried curry leaves & serve!
