| 70 | 71 | 72 | 73 | 74 |
| 1 | 43 | 86 | 128 | 171 |
|
The Vegetarian Curry Bible
Chana Dal Khichiri
Ingredients
Dal Makhani
by Sunita
•
•
•
•
•
•
•
•
1 cup rice
1/3 cup lentils
An innovative way to eat lentils, this dish combines the tangy taste
of spices like hing and cumin with the delicious aroma of melted
butter and you'd be surprised how effortless it is to make something
that tastes so yummy!
1/2 cup sliced onion
1-tsp. cumin seeds
1/2 inch cinnamon stick
2 cloves
1 brown cardamom pods, split or bruised
10-12 peppercorns
Ingredients
•
•
•
•
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped
Method
For seasoning:
1
.
Rinse rice and lentils separately, then soak them in 2 1/2 cups of water
for 20-25 minutes.
Drain them well and put off to side.
Slowly dry-fry onions, in heavy saucepan.
When they begin to caramelise and brown, and exude moisture, add
cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add
a little water.
•
•
•
•
•
•
•
•
•
•
•
1 small onion, chopped
A pinch of hing
2
3
4
.
.
.
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
5
6
7
.
.
.
Stir until onions are golden brown.
Add 2 1/4 cups off water and put in lentils first.
Let it come to a boil, reduce heat to a minimum, cover and cook 10
minutes, add drained rice, stirring gently to mix lentils and rice
together.
Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes
before serving.
Salt to taste
8
.
Method
1
.
Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup
water till the dal is soft.
2
3
4
5
.
.
.
.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
72
Page
Quick Jump
|