Thursday, 13 April 2017

Tapeliya Dal Bhaat #sikandalouscuisine

Looks as though I am on a Vikas Khanna fan trip - this is my second consecutive recipe from his fabulous MY GREAT INDIAN COOKBOOK . Comfort food from the Gujrati Kitchen , this Dal Bhaat wont look pretty , but it sure tastes amazing !

1/2 Cup Arhar / Toover Dal.
A pinch oh Hing.
1/2 Teaspoon Haldi.
1/2 Teaspoon Oil

1/2 Cup Freshly Grated Coconut.
1 Large Onion - Chop.
1" Ginger.
6 Cloves Garlic.
1 1 Teaspoon Coriander Seeds Lightly Roasted.
1/2 Teaspoon Lightly Roasted Cumin Seeds.
1" Stick Cinnamon .
​4 Cloves/Laung.
5 Peppercorns.
3 Dried Red Chilies​.

1 Cup Basmati Rice - Next time I will use a thicker grain , this is a rural dish after all.
​1 Tablespoon Oil.
1/4 Teaspoon Hing.
1/2 Teaspoon Mustard Seeds.
1 Sprig Curry Leaves.

1. Soak dal for 20 minutes , drain , add all ingredients listed under DAL​ in a pressure cooker along with 1.5 Cups of water . Pressure cook . I gave it 2 whistles , and allowed pressure to drop naturally . Then add 1 cup water and whisk it till smooth . Set aside..

​2. Combine all the SPICE PASTE ingredients and grind to a smooth paste. Set aside.

3. Wash and drain rice ,Put oil in a pressure cooker. When hot add hing , mustard and curry leaves , when it all crackles , add ground paste and saute a minute.Now tip in dal and rice , add salt . The recipe suggested pressure cooking this for 12-14 minutes on low heat after cooker reaches full pressure - to my mind that sounded too much for rice , so I cooked this in a pot .

This is so delicious - and quick n simple. Will make this more often .

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.#asianhawkersmarket
Administrator & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,
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