Dal Chawal Palidu
by Farida Haji
Added to 2 cookbooks
This recipe has been viewed 17923 times
This is a typical bohri community recipe, which is one sect of the Siah muslims. It is usually prepared on every happy occasion. It is best served with papad and mango pickle.
- Wash, soak and boil the dal in enough water till it is soft and cooked.
- Drain the excess water and preserve the water.
- Heat 3 tsp oil in a kadhai, add 1 chopped onion, curry leaves, cumin seeds, green chilli paste, garlic paste and salt and saute for 3 minutes.
- Add the turmeric powder, coriander powder, chilli powder and the cooked dal and mix well.
- Remove from flame and keep aside.
- In a deep pan, place 1 cup cooked rice and spread evenly.
- Spread a layer of the cooked dal and spread evenly.
- Spread the tomatoes and the remaining 1 cup rice.
- Now keep the vessel on a slow flame for two minutes or till the rice is cooked. Keep aside.
- Take the dal water in a deep pan, add the tomatoes, drumsticks, wheat flour and besan and whisk well till no lumps remain. Keep aside.
- Heat the remaining oil in a pan, add the remaining onions, cumin seeds and curry leaves and saute till the onions turn golden brown in colour.
- Add the chilli and garlic paste and saute for 1 minute.
- Add the turmeric powder, chilli powder and coriander seeds powder and add the flour mixture and mix well.
- Cool the mixture becomes thick and the drumsticks are well cooked.
- Garnish it with coriander and serve with the prepared dal chawal.
This recipe was contributed by Farida Haji on 06 Sep 2011
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