Nepali Mixed Daal Recipe | Food Diaries | Zarnak Sidhwa | Nepali Food

Method:
In a pressure cooker, add the soaked lentils, salt, 1/2 the turmeric, sliced ginger, sliced garlic, and 3 cups water. Cook till done. Heat clarified butter, add cumin seeds, carom seeds and dried red chilies and sauté for a minute. Add the minced ginger, garlic, and green chilies and sauté. Add chopped onions and sauté till translucent. Add tomatoes, tomato puree, the remaining turmeric and 1/4 cup water. Simmer until the tomatoes are tender. Open the pressure cooker and give the lentils a mix. Add this into the pan with the tomato mixture. Simmer for 10 minute on low flame add lemon juice and garnish with coriander.

Method:
Drain the excess water from rice. Boil milk and sugar until sugar dissolves completely. Then heat clarified butter in deep pan and gently fry cashew nuts. Keep them aside. In the same pan add black cardamoms, cloves, black peppercorns and cinnamon stick. Sauté well for few seconds. Now add rice and sauté it for 2-3 minutes. Add green cardamom powder. Now add boiled milk, 3-1/2 cups of hot water, raisins and roasted coconut. Mix it gently. Cover it and cook it until 3/4th done. Now add qarshi, mix it gently and cook it until it completely done. Allow standing time for 5 minutes. Garnish with the cashew nuts and serve hot.