Gujarat and Mumbai

Dal chawal palidu

Name: Dal chawal palidu
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Bohri
Ingredients: 1 1/2 cups basmati rice; 3/4 cup toor dal (split pigeon peas); 2 sliced onion; 3 tbsp ghee; 2 tbsp for onions cooking oil (vegetable oil); 3 tbsp besan (chickpea flour, gram flour); a small ball tamarind; 2 in fingers drumstick (moringa pods); 5 cloves garlic; a sprig curry leaves; 1/2 tsp cumin seeds; a pinch fenugreek seeds; 2 dried red chilli; 1 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 5 cups water; Salt, to taste

Layered rice and toor dal with fried onions, plus a tangy besan curry. Bohri Sunday lunch.

75 minTime

14 gProtein each

mediumSpice

The Bohri thaal1 chapter · 1 min read

Make it your way

Grandma's wayLayered dal chawal and drumstick palidu.

The original

506kcalsame

14 gproteinsame

8 gfibresame

75minutessame

Dal chawal palidu as Bohri homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1½ cups

Toor dal (split pigeon peas)¾ cup

Onion2, sliced

Ghee3 tbsp

Cooking oil (vegetable oil)2 tbsp, for onions

Besan (chickpea flour, gram flour)3 tbsp

Tamarinda small ball

Drumstick (moringa pods)2, in fingers

Garlic5 cloves

Curry leavesa sprig

Cumin seeds½ tsp

Fenugreek seedsa pinch

Dried red chilli2

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Water5 cups

Saltto taste

Method

5 steps

1Cook toor dal with turmeric until soft but holding shape; strain, keeping the liquid for palidu.
2Boil rice until 90 percent done and drain. Fry onions in oil until crisp.
3Layer rice, dal, fried onions and ghee in a pot; cover and steam on low.
4For palidu, whisk besan into dal water with tamarind, chilli and salt; add drumsticks and simmer.
5Temper garlic, cumin, fenugreek, red chilli and curry leaves in ghee and pour into the palidu.

Serve it like this

Serve the layered rice in a large dish with palidu in a bowl to pour over, and a fried papad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat and Mumbai

Dal chawal palidu

Layered rice and toor dal with fried onions, plus a tangy besan curry. Bohri Sunday lunch.

75 minTime

14 gProtein each

mediumSpice

The Bohri thaal1 chapter · 1 min read

Make it your way

Grandma's wayLayered dal chawal and drumstick palidu.

The original

506kcalsame

14 gproteinsame

8 gfibresame

75minutessame

Dal chawal palidu as Bohri homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1½ cups

Toor dal (split pigeon peas)¾ cup

Onion2, sliced

Ghee3 tbsp

Cooking oil (vegetable oil)2 tbsp, for onions

Besan (chickpea flour, gram flour)3 tbsp

Tamarinda small ball

Drumstick (moringa pods)2, in fingers

Garlic5 cloves

Curry leavesa sprig

Cumin seeds½ tsp

Fenugreek seedsa pinch

Dried red chilli2

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Water5 cups

Saltto taste

Method

5 steps

1Cook toor dal with turmeric until soft but holding shape; strain, keeping the liquid for palidu.
2Boil rice until 90 percent done and drain. Fry onions in oil until crisp.
3Layer rice, dal, fried onions and ghee in a pot; cover and steam on low.
4For palidu, whisk besan into dal water with tamarind, chilli and salt; add drumsticks and simmer.
5Temper garlic, cumin, fenugreek, red chilli and curry leaves in ghee and pour into the palidu.

Serve it like this

Serve the layered rice in a large dish with palidu in a bowl to pour over, and a fried papad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dal chawal palidu

Make it your way

Ingredients

Method

Dal chawal palidu

Make it your way

Ingredients

Method

Make it a meal