How to make Desi Achari Dal | Khatti, Teekhi & Delicious | Chef Ajay Chopra

How to make Desi Achari Dal | Khatti, Teekhi & Delicious | Chef Ajay Chopra Subscribe to my channel here :    / @chefajaychopra   Achari Dal is a flavour-packed Indian lentil dish infused with tangy and spicy pickle (achar) masala. This unique dal brings bold flavours with the perfect balance of khatta and teekha, making it a refreshing twist to your everyday dal. Portion size: 4-5 servings Preparation time: 60 mins Cooking time: 50 mins Ingredients: For pickle masala: Dry red chilli 3-4 pcs Saunf 1 tsp Ajwain ½ tsp Black mustard seeds 1 tsp Yellow mustard seeds 1 tbsp Hing ½ tsp Black salt ½ tsp Salt ½ tsp Turmeric powder ½ tsp Amchur powder 1 tsp Mustard oil 4 tbsp Lemon juice ½ pc Bhavnagari chilli 7-8 pcs For cooking dal: Oil 2-3 tbsp Onion sliced 1 pcs Water as required Chana dal 1½ cup Tomato puree 1 pc Salt 1 tbsp Red chilli powder ½ tsp Achari masala 1 tbsp Turmeric powder ½ tsp For cooking bhavnagri chillies: Mustard oil 1 tbsp Mustard seeds ½ tsp Stuffed bhavnagri chilli Add cooked dal Method: 1. Preparing the Achari Masala Begin by dry roasting dry red chillies, saunf, ajwain, black mustard seeds, and yellow mustard seeds on a low flame until they release a strong aroma. Be careful not to burn them. Allow the mixture to cool slightly, then transfer it to a mixer grinder. Add hing, black salt, regular salt, turmeric powder, and amchur powder. Grind everything into a coarse masala—this texture is important for achieving the rustic, pickle-like character of the dish. Take a small portion of this prepared masala and mix it with mustard oil and lemon juice to create a slightly moist stuffing mixture. 2. Stuffing the Chillies Slit the Bhavnagri chillies lengthwise, keeping the stem intact. Remove seeds if you want to reduce the heat. Stuff the chillies generously with the achari masala mixture and keep them aside. This step adds a bold, tangy punch to the final dish. 3. Pressure Cooking the Dal Heat oil in a pressure cooker. Add sliced onions and sauté until they turn soft and translucent, without browning too much. Add soaked chana dal and mix it well with the onions. Pour in enough water to cook the dal. Now add salt, red chilli powder, turmeric powder, and the prepared achari masala. Mix everything thoroughly so the spices coat the dal evenly. Close the lid and pressure cook for 2–3 whistles. The dal should be cooked but still hold its shape; avoid overcooking, as it should not become mushy. 4. Simmering and Adjusting Flavour Once the pressure releases naturally, open the cooker and place it back on low flame. Let the dal simmer for a few minutes to bring all the flavors together. Adjust the consistency by adding a little water if required. For a sharper achari taste, you can add a small pinch of fresh achari masala at this stage. 5. Final Tempering with Stuffed Chillies Heat mustard oil in a separate pan until it reaches a slightly smoky stage. Add mustard seeds and allow them to crackle. Place the stuffed Bhavnagri chillies in the oil and sauté until lightly blistered. Pour this hot tempering along with the chillies over the dal and immediately cover it to trap the aroma. Serving Serve hot with steamed rice or paratha. The dal should be tangy, spicy, and slightly pungent, with a strong achari flavour and perfectly cooked chana dal grains. #chefajaychopra #AchariDal #DalTadka #IndianDal #DesiFood #TangyDal #HomestyleCooking #VegCurry #IndianFood #ComfortFood #EasyRecipes achari dal, achari dal recipe, pickle masala dal, dal tadka achari style, indian dal recipes, tangy dal recipe, spicy dal tadka, homestyle dal recipe, easy dal recipe, veg curry indian, daily dal recipe, north indian dal, dal with achar flavour, quick indian recipes, chef ajay chopra recipes For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r... Facebook :   / chefajaychopra   Twitter : https://x.com/mchefajaychopra Instagram :  / chefajaychopra