Film Daal Chawal Is Ready To Pay Homage To Police And Armed Forces

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A police officer turned filmmaker DIG Akbar Nasir Khan is ready to release his debut film Daal Chawal on Oct 4. Inspired by real events and original locations, the Daal Chawal’s powerful screenplay is based on criminology and honest officers of police department.

The cast includes Salman Shahid and Shafqat Cheema while some new faces will be introduced for instance, Ahmed Sufiyan and Momina Iqbal in leading roles. The film will pay tribute to the martyrs who sacrificed their lives in the line of duty.

Directed by Awais Khalid, the subject of the story is patriotism and the martyrs of police and armed forces who sacrificed their precious lives fighting against terrorism. The film also shed light on today’s social issues, all with satire, hilarity and thrilling action.

Well-known Pakistani singer Rahat Fateh Ali Khan has sung the theme song for the film, along with Maria Meer and Jabbas Abbas.

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Aromatic Daal Makhani

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Daal Makhani with Boiled Rice

Daal Makhani is very much different from the routine daal (lentil) recipes that we usually make at homes. It has very strong aroma and smooth creamy texture that will allure your family.

It is quick to cook as there is no need to go to market to buy extra ordinary ingredients.  All the basic ingredients required to make this special daal can be found in your kitchen cabinets and in your fridge.

Let's start our Aromatic Makhani Daal recipe:

Ingredients:

Moong daal 1 Cup
Masoor daal 1 Cup
Red chili powder 1/2 tsp
Turmeric powder 1/2 tsp
Cumin whole 1/4 tsp
Curry leaves 7_8
Mustard seeds 1/2 tsp
Red pepper whole 5
Ginger paste 1/2 tsp
garlic paste 1/2 tsp
Tomatoes 1 medium  chopped
Onion 2 t chopped
Green chilies 3 chopped
Fresh Cream 3 tbsp
Green coriander 2 tbsp chopped
Salt to taste
Oil 3 tbsp
Butter 1 tbsp

Method:

Wash and Soak both lentils for 30 minutes.
In a pot add your soaked lentils along with water. Water level should be above the lentils.
Add red chili powder, turmeric powder, cumin whole in lentils. Mix well.
Cook till lentils become tender and water evaporates.
To adjust desired consistency add water and bring it to boil.
Add salt as per taste. Mix well

For Tempering:

Heat Pan .
Add Oil. Add butter.
Add curry leaves and mustard seeds. Saute
Add ginger paste and garlic paste. Saute till light golden.
Add chopped onion. Saute till light golden.
Add dried red chilies broken in pieces. Saute
Add chopped tomatoes.Saute.
Add finely chopped green chilies.

Now pour this tempering in your pre-boiled daal. Mix it well.
Add cream and mix it well so that Daal becomes thick in texture.
Dish out in a bowl and garnish with coriander leaves and cream.
Serve it with boiled rice or naan.





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