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Dal Chawal Recipe

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Ingerdients:

To Cook The Dal:

1: chana dal 400g (soaked for 4 hours)

2: masoor dal 80g (soaked for 4 hours)

3: turmeric 1/2 tsp

4: salt 1 tsp (heaped)

To Make Garam Masala Powder:

1: black cumin 2 tbsp

2: cinnamon stick 3 pieces

3: green cardamom 5

4: black cardamom 2

5: black peppercorn 1 tsp

6: star anise 3 blades

7: cloves 6

8: Jaifal 1/4 tsp

To Cook Chicken:

1: oil 4 tbsp

2: onion 1 small (finely chopped)

3: boneless 300g

4: ginger & garlic paste 1 tbsp

5: turmeric 1/2 tsp

6: salt 1/2 tsp

7: red chilli powder 1 tsp

8: water 1 cup

For Tempering The Dal:

1: ghee 5 tbsp (heaped)

2: ginger 1 tbsp (heaped crushed)

To Boil Rice:

1: rice 1 kg

2: salt 1 tbsp (heaped)

3: cumin seeds 1 tsp (heaped)

4: lemon juice 2 tbsp

5: oil 2 tbsp

6: water

Recipe:

1: in a pressure cooker add both dal, salt, turmeric, water enough that the dal is under the water, mix and lock the pressure cooker, place the weight on it and cook on high flame, once the weight starts to move time it and cook for 15 minutes, once cooked release the steam by removing the steam and then open the lid

(if cooking in a pot add ingredients and cook till the lentils are completely tender).

2: to make the garam masala add all ingredients under garam masala in a grinding mill and grind to a powder and keep aside.

3: in a fry pan heat oil add onion and fry on high flame till brown.

4: add the chicken, ginger and garlic paste mix well and fry till chicken changes colour, on high flame.

5: then add turmeric, salt, red chilli, water mix well, cover and cook on low flame till the chicken is tender and water dries.

6: then shred the chicken.

7: now transfer the chicken in the cooked dal mix and use a masher to mash the dal too then add water 3 cups mix.

8: add the garam masala powder 1 tsp heaped mix and simmer on low flame for 15 minutes.

9: in a frying pan heat ghee add ginger and fry till gets golden on high flame and add it to the cooked dal.

10: wash the rice add water, salt, lemon juice, oil mix and wait for a boil on high flame, once the water boil cook for 5 minutes and drain (or) check the rice by pressing the rice between your finger tips if you feel grains it is raw and then drain the water in a colander.

11: now heat a tawa place the pot with ghee 4 tbsp add the rice and ghee on top a 1 tbsp, cover the lid with a tea towel and first 10 minutes and then simmer for 15 minutes on low flame.

12: serve hot dal and chawal with the Kachumber Chutney.

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