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Malka Crimson Lentil with Immediate Fast Pickle Procedure by Food Fusion

This Malka crimson lentil formula is precisely what you lacked. Moreover, we’ve jazzed it up by incorporating a prompt pickle method for you. #EnjoyCookingToYou #FoodFusion #digitalmom #pakistani cuisine #quickrecipes

Written Recipe: https://bit.ly/3LjKQTD

Serves 5-6
Recipe in English:

Ingredients:
Prepare Malka Crimson Lentil:
-Black lentil gram 1 & ½ Cup (soaked for 2 hours)
-Ginger-garlic mixture 1 tbs
-Red pepper powder 1 tsp or to taste
-Turmeric powder 1 tsp
-Tomato 1 medium
-Water 5 Cups or as needed
-Salt 1 & ½ tsp or to taste
-Tamarind pulp 2-3 tbs
-Hot water ½ Cup (if needed)
Prepare Seasoning:
-Cooking oil ¼ Cup
-Garlic sliced 2 cloves
-Cumin seeds 1 tsp
-Whole red chilies 4-5
-Curry leaves 10-12
Prepare Green Chili & Garlic Quick Pickle:
-Black mustard seeds 1 tbs
-Yellow mustard seeds 1 tbs
-Fennel seeds 1 & ½ tbs
-Fenugreek seeds ¼ tsp
-Carom seeds 1 tsp
-Salt 1 tsp or to taste
-Crushed red chili 1 & ½ tbs
-Nigella seeds 1 tsp
-Black salt 1 tsp
-Kashmiri red chili powder 1 tbs
-Green chilies 150g
-Garlic 100g (1 Cup)
-Mustard oil 1 Cup
-Vinegar ¼ Cup

Directions:
Prepare Malka Crimson Lentil:
-In a pot, combine black lentil gram, ginger-garlic mixture, red pepper powder, turmeric powder, tomato, water, mix well, and bring to a boil, cover and cook on low heat for 20-25 minutes.
-Remove tomato skin, turn off the heat, and mash it with a wooden masher.
-Turn on the heat, add salt, tamarind pulp, mix well, and cook for 1-2 minutes.
-If needed, add hot water and mix well.
Prepare Seasoning:
-In a frying pan, heat cooking oil, garlic, and sauté for a minute.
-Add cumin seeds, whole red chilies, curry leaves, and mix well.
-Pour the prepared seasoning into the lentil and serve!
Prepare Green Chili & Garlic Quick Pickle:
-In a frying pan, combine black mustard seeds, yellow mustard seeds, fennel seeds, fenugreek seeds, carom seeds, and dry roast until fragrant (1-2 minutes).
-Allow it to cool.
-In a mortar and pestle, add the roasted spices and crush coarsely.
-Add salt, crushed red chili, nigella seeds, black salt, Kashmiri red chili powder, mix well, and set aside.
-Roughly chop green chilies and garlic.
-In a wok, add mustard oil and bring it to the smoking point.
-Turn off the heat and let it sit for 5 minutes.
-Add chopped green chilies and garlic, turn on the heat, mix well and cook over medium heat for 3-4 minutes.
-Add vinegar, mix well and cook for 2-3 minutes.
-Add the prepared spice mix, mix well, and cook over low heat for 2-3 minutes.
-Allow it to cool.
-Can be stored in an airtight jar in the refrigerator until needed.

Recipe in Urdu:

Directions:
Prepare Malka Crimson Lentil:
-In a pot, add black lentil gram, ginger-garlic mixture, red pepper powder, turmeric powder, tomato, and water, mix well and bring to a boil, cover and simmer for 20-25 minutes on low heat.
-Remove the skin of the tomato, turn off the heat, and mash well with a wooden masher.
-Turn on the heat, add salt and tamarind pulp, mix well, and cook for 1-2 minutes.
-If necessary, add hot water and mix well.
Prepare Seasoning:
-In a frying pan, add cooking oil and garlic, sauté for a minute.
-Include cumin seeds, whole red chilies, and curry leaves, mix well.
-Add the prepared seasoning to the lentil and serve!
Prepare Green Chili & Garlic Quick Pickle:
-In a frying pan, add black mustard seeds, yellow mustard seeds, fennel seeds, fenugreek seeds, and carom seeds, roast until fragrant (1-2 minutes).
-Allow to cool.
-In a mortar and pestle, crush the roasted spices coarsely.
-Add salt, crushed red chili, nigella seeds, black salt, and Kashmiri red chili powder, mix well, and set aside.
-Roughly chop green chilies and garlic.
-In a wok, add mustard oil, heat until smoking.
-Turn off the heat and let it rest for 5 minutes.
-Add chopped green chilies and garlic, turn on the heat, mix well, and cook over medium heat for 3-4 minutes.
-Add vinegar, mix well, and cook for 2-3 minutes.
-Include the prepared spice mix, mix well, and cook over low heat for 2-3 minutes.
-Allow to cool.
-Store in an airtight jar in the refrigerator.

Credit: YouTube/Food Fusion

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