Friday, October 24, 2008
I tasted this recipe first time in my friend's house and from that time i started doing it . I know dal rice (pappu biyyam) with toordal but never i heard dal rice with chanadal . Anyway it tastes great . So try it .
- Take 3/4th glass raw rice and 1/4 glass chanadal . (1 glass = 250 gms rice or u can take 1 glass= 2 electric rice cooker cups as a measure.)
- Wash them together and pour enough water . Soak this for 30 minutes . If u r with time shortage plz dont go for this dish , becoz chanadal should soak for atleast 30 mins if not it wont be soft.
- Now start chopping 1 onion , 1 potato , 1 carrot , 1 tomato , 4 - 6 greenchillies ( adjust according to ur required spicyness)
- Take 4 cloves , 4 cardamoms , 2 -1 " cinnamon sticks , 2 bayleaves , 1 star anise , 1 mace , 1 marati mogga and 1/4 tspn shajeera .
- I suggest to use a cooker for preparing this dish.
- Heat a cooker , add 1tbspn ghee and 1 tbspn oil . When it turns hot add whole garam masalas .
- After 1 min add green chillies and 10 mint leaves .
- When chillies turn little whitish add chopped onion and fry till golden colour.
- Next add 3/4 tspn ginger garlic paste. Fry till it looses its rawness.
- Now add chopped carrots and potatoes .
- Close the lid . Let it cook for 5 mins . When vegetables are half cooked add chopped tomato .
- When tomato is cooked add just little less than 2 glasses water , if u r using normal indian rice like sona masuri or ponny rice ... But if u r using basmati add only 1&1/2 glass water.
- Add 2 tspns salt and mix nicely .
- Now drain water from the rice . Just observe how nicely dal is soaked .
- When water starts boiling add strained rice-dal . Mix nicely.
- Add 5 strigs of finely chopped coriander leaves .
- When water is observed 3/4 th and rice is almost formed at this point clost the lid of cooker and put waighter .
- After 2 whistles put flame in low . Just before the next whistle is going to start u can switchoff stove .
- Takeout the lid after 10 - 15 mins and serve hot .
- U can serve this with aloo kurma or any non veg curry or even with pickle.
Labels: RICE DISHES