Achari Daal Chawal

Ingredients

• Potatoes (boiled and mashed) ½ kg
• Tomatoes (boiled and mashed) ½ kg
• Tamarind or Imli (soak in water and drain from colander) ½ cup
• National Mango Pickle ½ cup
• National Red Chili Powder 1 tbsp
• National Salt to taste
• National Turmeric Powder 1 tbsp
• Curry Leaves 8-10
• Water as per requirement
• National Ginger Garlic Paste 1 tbsp

For Bhagar

• Cooking Oil 1 cup
• National Cumin Seeds 2 tsp
• Whole Red Dried Chili 7-8
• Curry Leaves 10-12

Directions

• Prepare a mixture of 4-5 boiled and mashed potato and tomatoes and dissolve in ½ liter of water. Add 1 tsp of salt. Keep stirring until completely blended.
• Once blended pour it in a deep pan.
• Add two cups of water so that it is remains liquid.
• Let it simmer on medium flame
• Add 1 tbsp of National Red Chilli Powder and National Turmeric Powder along with ½ cup Tamarind juice with 3-4 green chilies and 10-15 curry leaves.
• Add 3 tbsp National Mango Pickle to the broth.
• The broth will be ready once green chilies turn soft that’s a very good indicator to check whether broth is cooked properly or not.
• Switch off the flame once the broth is ready.
• Make a baghar in a pan, heat ½  cup cooking oil in a pan and add 1 tbsp National Cumin Seeds, 10-15 curry leaves and 3-4 whole red pepper. Let it simmer on medium to high flame till chillies turn black or dark brown.
• Pour the simmering baghar over broth.
• Enjoy amazing Achari Daal with steamed rice.