Nepali Daal Bhat Recipe | Dawat | Abida Baloch | Nepali Food

Method:

For daal:
Heat oil in a medium saucepan over medium flame. Add the spices and stir for about 30 seconds to lightly toast them. Immediately stir in the onion and chili pepper and sauté until the onions are cooked through and translucent, 3 or 4 minutes.
Add the tomatoes and cook down for a minute or two. Then stir in the daal, water and Salt and Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes

For tarkari:
Heat the oil in a pot over medium flame. Add the coriander, cumin and turmeric and stir for about 30 seconds to lightly toast. Then immediately stir in the onion, garlic and ginger. Saute until the onion is well cooked, now Add the tomatoes and cook for a minute or two. Next add in the potatoes and cauliflower and Stir in the water and season with salt and pepper, Bring to a boil, then reduce heat to medium low and simmer until the vegetables are cooked through and tender, about 10 to 15 minutes. Adjust seasoning with salt and pepper and stir in the chopped cilantro. Finally serve with rice, pickled and pappdi

METHODS:
Fry Quail in oil then set aside. Now fry onion and garlic in oil. Then add red chili ,salt coriander black pepper and turmeric add and roast .Add tomato and green chili and cook until tomatoes become mashed then add fried Quail along with cup of water and cook for 20 minutes along with all spice then give it coal smoke .Finally garnish with ginger and green chilies then serve .