Dal Rice | दाल चावल | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Can you think of a better Indian combo lunch other than this?

DAL RICE

Ingredients

1½ cups Basmati rice
1 cup Tata Sampann Toor Dal
1 medium onion
3 green chillies
5-6 garlic cloves, unpeeled
Salt to taste
½ tsp turmeric powder
2 tsps ghee + for drizzling
1 tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida (hing)
8-10 curry leaves
½ tsp dried mango powder (amchur)
¼ tsp red chilli powder
2 tsps freshly chopped coriander leaves + for garnish
Pickle to serve
Green salad to serve

Method

1. Place a strainer in a large bowl, add basmati rice and sufficient water, wash it well. Repeat for 2-3 times. Drain and transfer into a bowl.
2. Soak in sufficient water which is 1 inch above the rice and set aside for 1 hour.
3. Similarly, place a strainer in another large bowl and add Tata Sampann Toor Dal. Wash 2-3 times with sufficient water. Drain and transfer into another bowl.
4. Soak in sufficient water which is 1 inch above the dal.
5. Peel and finely chop onion. De-stem green chillies and chop them. Set them aside.
6. Smash garlic cloves with the back of the knife and peel them. Finely chop them and set aside.
7. Add the rice in a deep non-stick pan. Add salt and 3 cups water, mix well. Place it on heat and allow to come to a boil.
8. Meanwhile, add the dal in a pressure cooker. Add salt, turmeric powder and 2 ½ cups water, mix well. Place the lid on and cook under pressure till 4-5 whistles are released. Reduce the pressure completely.
9. Cover the rice and cook till the moisture is absorbed. Lower the heat, cover and cook for 6-8 minutes. Take the pan off the heat and set aside.
10. Heat a non-stick pan, add ghee and let it melt. Add mustard seeds and let them splutter. Add cumin seeds and let them change colour. Add asafoetida and curry leaves.
11. Add the chopped garlic, green chillies and sauté for 1-2 minutes.
12. Add the chopped onion and mix well. Cook till translucent. Add amchur powder, red chilli powder and mix well.
13. Add the cooked dal, mix till well combined. Adjust salt and mix well, cook for 1 minute.
14. Add chopped coriander and mix well. Take the pan off the heat.
15. For serving, transfer the rice into a serving bowl and transfer the cooked dal in another serving bowl.
16. Drizzle a little ghee on the dal and garnish with chopped coriander.
17. Serve hot with pickle and salad.


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