Achari Murgh Cholay, Handi Gola Kabab And Masala Dar Lobiya Chana by Zubaida Tariq

Ingredients Achari Murgh Cholay:

• Chicken boneless 1/2  kg
• Chickpeas 1 cup
• Red lentil 1/2 cup
• Black seeds 1 tsp
• Coriander seeds 1 tbsp
• White cumin seed  1 tsp
• Turmeric powder 1 tsp
• Soda bicarbonate 1/2 tsp
• Red chili powder 1 tbsp
• Mustard powder 1 tbsp
• Tamarind juice 1/2 cup
• Raw onion paste 2
• Lemon 2
• Green coriander 1/2 bunch
• Green chilies 4
• Tomatoes 3
• Salt to taste
• Ginger garlic paste 1 tbsp               
  

Method:

1. Firstly wash chickpeas with lukewarm water, soak it and boil it.
2. Together add red lentil.
3. When chickpeas started to soften a little then add soda bicarbonate and cook on low flame.
4. Now in one karahi pan, add onion paste and saute with hot oil till gets pinkish in color.
5. Then add in ginger garlic paste and roast little.
6. When water of tomatoes  start drying, add chicken and salt.
7. Then grind red chili powder, turmeric powder, coriander seeds, white cumin seed, add it, roast well, add boiled chickpeas and simmer it.
8. After 5 minutes, add black seeds, coriander leaves, finely sliced green chilies, tamarind juice,  lemon juice,  mustard powder and simmer it.  
9. After 10 minutes, spicy achari murgh cholay is ready.

Ingredients Handi Gola Kabab:

• Beef mince 1/2 kg
• Bread slices 2
• Roasted chick peas 1 tbsp
• White Cumin seed 1 tsp
• Black cumin seed 1 tsp
• Small cardamom 4
• Poppy seeds 1 tbsp
• Seekh kebab masala 1 tsp
• Red chili powder 1 tsp
• Salt to taste
• Oil as required
• Raw papaya paste 1 tbsp

For Gravy:

• Tomatoes 1/2 kg
• Raw onion paste 1 tbsp
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tbsp
• Turmeric powder 1 tsp
• Salt to taste
• Chopped ginger 2 tbsp
• Green coriander 1 bunch
• Green chilies 6
• Lemon 2
• Crushed black pepper 1 tsp
• Oil 1/2 cup

Method:

1. Firstly mix roasted chickpeas, white cumin seeds, small cardamom & poppy seeds and grind finely.
2. Now cut edges of bread slice and add in mince.
3. Together add masala powder and grind it.
4. Then add seekh kebab powder, red chili powder, salt & raw papaya paste, mix nicely and knead it.
5. After it, put finely chopped tomatoes in handi.
6. Together add sliced onion, ginger garlic paste, red chili powder & turmeric and roast nicely.
7. Now add oil and roast it again and remove handi from stove.
8. Then heat oil in frying pan, lubricate your hand with some oil, make gola kabab, shallow fry it and put in handi.
9. Then sprinkle crushed black pepper, finely chopped ginger, chopped coriander leaves, chopped green chilies & lemon juice on top and keep on simmer.
10. Serve with hot naan.

Ingredients Masalay Dar Lobia Chana:

• Red beans 1 cup
• Kabuli chick peas 1 cup
• Red lentils 1/2 cup
• Tamarind pulp 1 cup
• Tomato sauce 1 cup
• Tomato puree 1/2 can
• Green chilies 8-10
• Soda bicarbonate 1 tsp
• Sonth 2 tbsp
• Cumin seed 1 tbsp
• Onion seed 1 tbsp
• Onion (chopped) 2
• Salt to taste
• Lemon 2
• Mint leaves 1 bunch
• Oil 2 tbsp
• Crushed red chili 1 tbsp

Method:

1. Wash red beans with lukewarm water in one bowl and soak it.
2. Wash chickpeas with lukewarm water in one bowl and soak it.
3. Now take out red beans water, keep it again in lukewarm water and keep for cook.
4. When cooked well, remove from stove.
5. Also boil chickpeas like this.
6. Together keep red lentil for cook.
7. When cooked well, add soda bicarbonate.
8. Now in one big cooking pan, heat oil, add boiled red beans, fry little, add tomato sauce, chopped red chilies and salt.
9. After 5 minutes add chickpeas, tomato puree, sonth, crushed and roasted cumin seed & tamarind pulp and cook for 5 minutes on low flame.
10. After 5 minutes add 8-10 finely chopped green chilies and simmer it
11. Lastly and chopped onions, mint leaves, lemon juice & few green chilies and serve it.