Dal Chawal

Bohri Khichdi which is called "Daal-Chawal" is a delicious treat from the kitchens of the Bohri community of Gujarat. I was looking for the recipe and finally found it here. I changed it a little bit to suit our palette. This khichdi is often served with broth like daal soup called "Palidu". Serve this khichdi hot directly from the stove because as time goes, it becomes thick like a cake since rice tends to absorb all the daal liquid. Actually that is the reason for the accompaniment of Palidu - a broth like soup.

Tarla Dalal too has a different recipe for this khichdi on her website here.

Dal-chawal
Ingredients
1 cup Rice
1 cup Turdal
1 tbsp oil
4 cloves
1 cinnamon
4-5 peppercorn
1 tsp cummin seeds
2-3 cloves garlic (crushed)
½ tsp. turmeric powder
salt to taste
1/4 cup sliced onions

Garnish
handful of onion rings
handful of boiled carrots and green peas
1 sprig of mint
few strands of saffron + 1 tbsp warm water or milk

Method
1. Rinse rice and daal separately. Add a pinch of asafoetida and turmeric powder in daal.
2. Pressure cook rice and daal in a separate containers.
3. Strain and keep aside water for palida.
4. Heat oil in a big saucepan. Add crushed garlic, sliced onions, peppercorn, clove, cinnamon, cumin seeds. Saute till onion is brown.
5. Add dal and rice, mix well and allow to simmer on low fire for 15 minutes.
6. Cover with a foil and bake in an oven for 10 minutes.
7. Garnish with onion rings, carrots, green peas & mint. Drizzle saffron milk or saffron water on top.
8. Serve hot with Palidu.

Note -
1. You can deep fry onion rings, cashews and raisins and use them as garnish for a richer taste.
2. I used saffron+water instead of saffron+milk.



Credits -
The recipe is adapted from here.

This Dal Chawal with Palidu is my contribution to RCI: Gujarat at Mythili's.

RCI is brainchild of Lakshmi of Veggiecuisine.