• Home
  • All Day
  • Dal Wale Chawal, Green Chilli Chutney | Chana Dal Pulao
0 0
Dal Wale Chawal, Green Chilli Chutney | Chana Dal Pulao

Share it on your social network:

Or you can just copy and share this url

Dal Wale Chawal, Green Chilli Chutney | Chana Dal Pulao

Quick Rice Recipe For Kids Lunch Box

Features:
  • Suitable for vegetarian
Cuisine:

Lazy Sunday Lunch Rice Recipe.

  • 35 mins
  • Serves 2
  • Easy

Directions

Share

 

Dal Wale Chawal, Green Chilli Chutney

Ingredients

Ghee/Oil (घी/तेल) – 3 tbsp 

Heeng (हींग) – ½ tsp 

Black cardamom (काली इलाइची) – 3 nos

Cinnamon 1” stick (दालचीनी) – 1 no

Cloves (लौंग) – 6 nos

Peppercorns (काली मिर्च) – 15 nos

Cumin (जीरा) – 2 tsp

Onion, medium (प्याज़) – 2 nos 

Green chilli, slit (हरि मिर्च) – 3 nos

Chana dal (चना दाल) – ½ cup 

Salt (नमक) – to taste

Water (पानी) – 2 cups 

Rice (चावल) – 1 cup

 

For Garlic Chilli Chutney

Oil (तेल) – 2 tbsp

Cumin (जीरा) – 1 tsp

Fennel seeds (सौंफ़)- 1 tsp

Garlic cloves (लहसुन) – 8 nos 

Ginger, chopped (अदरक) – 2 tsp

Peanuts (मूँगफली) – ¼ cup

Green Chilli (हरि मिर्च) – 3-4nos

Achari Green Chilli (अचारी हरि मिर्च) – 5-6 nos

Salt (नमक) – to taste

Coriander Leaves (ताज़ा धनिया) – ½ bunch 

Lemon, medium (नींबू) – 1½ nos

Salt (नमक) – to taste

Black salt (काला नमक) – ½ tsp 

Chaat masala (चाट मसाला) – 1 tsp

Water, chilled (पानी) – ½ cup 

Steps

1
Done

For Pulao

For Dal Wale Chawal, Rinse the rice and soak it in water for about 30 minutes. Drain and set aside. Heat ghee in a kadhai over medium heat. Add heeng, black cardamom, cinnamon stick, cloves, peppercorns, and cumin seeds. Sauté until aromatic. Add sliced onions and slit green chilies. Cook until the onions turn golden brown. Rinse the soaked chana dal and add it to the kadhai. Mix well.

Pour in the water, add salt according to taste, and bring it to a boil. Once the water comes to a boil, add the soaked rice. Stir gently. Cover the kadhai with a lid and let the rice cook on low heat until it's tender and the water is absorbed, stirring occasionally to prevent sticking. This might take around 15-20 minutes.

2
Done

For Chutney

For Garlic chilli chutney, Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds. Sauté until they splutter. Add garlic cloves, chopped ginger, and peanuts. Sauté until the garlic turns golden brown. Add green chilies and achari green chilies. Cook for a couple of minutes.

Allow the mixture to cool down, then transfer it to a blender. Add salt, coriander leaves, lemon juice, black salt, chaat masala, and chilled water. Blend until smooth. Transfer the chutney to a serving bowl and serve with Dal ke Chawal!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

previous
Lauki Paneer Ka Chilla | Rajasthani Besan Chilla Nashta
next
Karele Ki Sabji | Karela Masala | Bitter Gourd
previous
Lauki Paneer Ka Chilla | Rajasthani Besan Chilla Nashta
next
Karele Ki Sabji | Karela Masala | Bitter Gourd

Add Your Comment