Dal Bhaat Recipe
Ingredients
| Delhi rice-250 grams | ||
| Toovar dal-2 tablespoons | ||
| Moong Dal | 2 Tablespoon | |
| Urad | 2 Tablespoon | |
| Masoor dal- 2 tablespoons | ||
| Channa dal- 2 tablespoons | ||
| Onions-2 medium, cut into thin rings | ||
| Milk | 1/4 Liter | |
| Turmeric powder | 1 Teaspoon | |
| Ginger | 1 | |
| Peppercorns | 4 To taste | |
| Cloves | 4 | |
| Cardamoms | 2 | |
| Cinnamon sticks-1- inch piece, broken into bits | ||
| Bay leaf | 1 | |
| Salt | 1 To taste | |
| Ghee | 4 Tablespoon | |
Directions
GETTING READY
1) Pound whole spices coarsely.
2) Make a ginger and one onion paste.
3) Fry the other onion until crisp and golden. Keep aside.
MAKING
4) Par-cook the rice and the dals in separate containers. Strain and keep aside.
5) In a pan, heat ghee and add spices, ginger-minced onion paste and sauté until golden brown.
6) Stir in the rice and the dals. Mix and then add salt and turmeric. Saute for a minute.
7) Add milk and cover the pan. Cook until rice and dals are cooked.
SERVING
8) Garnish with fried onion rings and serve.
1) Pound whole spices coarsely.
2) Make a ginger and one onion paste.
3) Fry the other onion until crisp and golden. Keep aside.
MAKING
4) Par-cook the rice and the dals in separate containers. Strain and keep aside.
5) In a pan, heat ghee and add spices, ginger-minced onion paste and sauté until golden brown.
6) Stir in the rice and the dals. Mix and then add salt and turmeric. Saute for a minute.
7) Add milk and cover the pan. Cook until rice and dals are cooked.
SERVING
8) Garnish with fried onion rings and serve.
Chef
