November 28, 2011

Dal Chawal (Yellow lentils & Rice)

Lazy summer days and rainy winter nights - both call for comfort food and nothing meets that need more than a bowl full of "Dal Chawal" .. or simply put 'Yellow lentil curry and boiled rice'.

Tadka Dal
Jeera Waale Chawal

Total Prep Time: About 20-30 min.

1) 1 cup dry yellow lentils (Toor Dal)
2) 1/2 tsp turmeric powder
3) 1 medium tomato - diced.
4) 2 cup basmati (Indian long grain) rice (chawal).
5) 2 tsp cumin (jeera) seeds
6) a pat of ghee (clarified butter) or unsalted butter (works just as well).
7) salt and pepper, to taste.

I use a pressure cooker for cooking dal but a deep soup pot works just as well (although the cooking time is prolonged to around 45-60 min for the dal alone). Wash dal in running water, a couple of times, and then add to the pressure cooker with 2 cups of tap water, 1/2 tsp turmeric, salt and diced tomatoes. Steam in a pressure cooker for 12-15 min and allow the steam to dissipate before opening the lid. Mix well and the dal should be ready for its "tadka" (cumin and butter garnish).

In a small sauce pan, to prepare the tadka, melt and heat ghee (or unsalted butter). Add 1 tsp cumin seeds, allow the seeds to sizzle for just a couple of seconds (until the aroma is released) and immediately pour the tadka on the dal.

In a separate pot, boil rice and 1 tsp cumin seeds in ample water. Drain and serve. Voila! 

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