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Eid Special Dal Chawal Written Recipe With Directions
Ingredients For Chicken Gravy:
-Cooking oil 3 tbs
-Chicken with bone 150 g
-Dried coriander (dhania) powder 1 tsp
-Turmeric (haldi) powder ½ tsp
-Red chili (lal mirch) powder ½ tsp
-Salt (namak) ½ tsp
-Green cardamom (sabaz elaichi) 4
-Water (pani) 2 cups
Ingredients For Dal:
-Split chickpeas (dal chana) 1 cup (soaked in water for ½ hour)
-Red lentils (dal masoor) ½ cup (soaked in water for ½ hour)
-Ginger garlic (adrak lehsan) paste 2 tbs
-Salt (namak) ½ tsp
-Red chili (lal mirch) powder 1 tsp or to taste
-Turmeric (haldi) powder ½ tsp
-Cooking oil 1 tbs (for pressure cooker safety)
-Ground mixed spices (garam masala) 1 tsp
-Black pepper (kali mirch) powder ½ tsp
Clarified butter (ghee) 4 tbs
-Onion (piyaz) sliced 1 small size
-Cumin seeds (zeera)
-Red chili buttons (sabut lal mirch) 4
Ingredients For Rice:
-Double steam rice (kachi basmati chawal) 500 g (soaked in water for 20 mins).
-Cooking oil 5 tbs
-Cumin seeds ¼ tsp
-Bay leaves (taz pat) 2
-Black peppercorns (sabut kali mirch) ½ tsp
-Cloves (laung) 3-4
-Water (pani) 1 liter
-Salt (namak) 2 tsp or to taste.
Directions:
Step1:
-In a pan, add cooking oil and heat it.
-Add chicken and fry it for 2-3 mins until the color is change.
-Add dried coriander powder, turmeric powder, red chili powder, salt, and green cardamom. Mix well.
-Add water cover and cook it for 15 mins. (In a pressure cooker, cook it for 8-10 mins).
Step 2:
-In a pressure cooker, add split chickpeas and red lentils. Pour enough water into the pan so that the lentils are submerged and there is an inch of water above them.
-Add ginger garlic paste, salt, red chili powder, turmeric powder, and cooking oil. Mix well, cover and cook it for 10 mins (3 mins whistle time, 7 mins pressure time) on medium flame.
-Add chicken water to Dal. In a blender, add dal and blend it well.
-In mortar and pestle, shred the chicken.
-In a pan, add blender dal and cook it on low flame.
-Add shredded chicken, ground mixed spices, and black pepper powder. Mix well.
-For tadka, add clarified butter and heat it. Add onion and cook it until it is light brown in color. Add cumin seeds and red chili buttons. Mix and cook.
-Add tadka to dal. Mix well. Dal is ready!
Step 3:
-In a pan, add cooking oil and heat it.
-Add cumin seeds, bay leaves, black peppercorns, and cloves. Mix well and cook.
-Add water, cover, and bring it to boil.
-Add rice and cook it on high flame.
-When water starts boiling add salt.
-Cook until water is dry. On low flame, add lemon juice/vinegar.
-For dum, cover it with cloth, then place the lid on it. Cook it on low flame for 10-12 mins.
-Remove the cover and after 2 mins stir the spoon.
-Dish out, serve with raita and salad. Enjoy!
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