What makes Daal Chawal Palidu so special?
DCP has a very interesting way to cook. We boil the lentil and save the lentil water for lentil soup. Then, we use the boiled lentils to make gravy for rice. Finally, you layer the lentil and rice like Biryani and ‘Dum’ or steam it. You also smoked the rice along with the dum step. Now, the Palidu is lentil soup made with lentil water and it tastes like gram flour curry but next level. I meant it, it has a sour tinge and very ethereal taste. This dish is an amalgamation of Daal Chawal and Koyla Biryani with pakora curry and papadum. Can’t even imagine what it tastes like? Well, I can help you make it but can’t help tasting it. No, we are not finished yet. This dish is usually made on special occasions like Biryani in Bohra household like in Mahurat (Beginning) ceremony at a wedding and on the first day of every month and in other celebrations. It served with crispy Indian crackers (papadums), kachumber salad, and pickles making it a feast fit for a king, Ok, Indian King. Since, I grew up eating always the non-veg version at home that my granny cooked with so much enthusiasm; I’m sharing the same recipe. I know she is proud of me today in the heavens. I think you can witness my excitement as I write this post. Do you?
How to make Daal Chawal Palidu?
Don’t get intimidated by long list of steps. This is really easy and totally worth it. You just need to do some steps simultaneously to save time.
For Mutton
You may use any protein like lamb, mutton, or beef in this recipe. Boil it with Green Masala on low heat until tender. ( When green chilli, ginger, garlic, and salt are grounded together it is called green masala which is widely used in Bohra cooking. But to keep it simple, I have mentioned a separate quantity of ginger garlic paste and green chilli paste in the recipe card.) If you are using chicken in this recipe then just marinate in green masala at this stage and cook it in tomato gravy.
For Lentil
Split pigeon Pea, Arhar or Toor dal is yellow in color. You can find it in any Indian Store.
Steps for Boiling lentil: Wash toor dal 2-3 times. Soak it in 4 cups of water for 20 minutes. Then add salt, cumin, and turmeric to it and boil for 10-15 minutes until toor daal is fully cooked but not mushy. To test it, press a gran between thumb and index finger. If it mashes completely without any hard bits, it is cooked. (Do not overcook it or it will turn into lentil soup.)
When daal is cooked, strain the daal in a sieve placed on a large bowl. Save the delicious daal water for Palidu and set the daal aside for curry.
For Rice
Simultaneously, wash and soak the rice for twenty minutes. Then fill a large pot ¾ with water and add salt and whole spices for rice. Bring to boil and add rice. Cook rice until 70 % cooked (2 kaani chawal ) Strain the rice and set aside. In a vessel, take oil fry 1 onion until golden remove from oil and set aside. (You can skip this step if using pre-fried onions, you may do this step later after cooking the curry.)
For Lenti and Lamb Curry
In the same oil, add 4 sliced onions for curry and fry on medium heat with frequent stirring until onion slices visibly separate and turn light golden as shown below. It takes up to 20 minutes so do this step simultaneously with rice and lentil step. At this stage, reduce heat to lowest and add the spices and herbs for lentil curry. Bring heat back to medium and give it a stir until onions are golden as shown below. Now add the tomatoes, cover the wok and let it simmer on medium heat for 5 -7 minutes. I used both puree and chopped tomatoes (that I had in hand) You can use whatever you like. When tomato water has dried and you see oil on the sides of the pan or wok add the meat. Cooking meat separately saves some time, so even if your meat is undercooked, as soon as your gravy is ready to add it to the gravy and continue cooking until tender and fully cooked. Add the lentils, stir well. and simmer the gravy for 5-7 minutes until most water has dried and gravy is thick. (At this stage also heat a charcoal for smoking.) The gravy should thick but juicy not dry as shown above. Lentil curry is ready to assemble.
Assembling
So, in a same rice pot, smear 2 tablespoons of oil at the bottom. Then layer ⅔ rice at the bottom. Add the lentil curry. Spread the whipped yogurt, herbs, and chilies evenly. Also spread half of the fried onion for rice. Add another layer of remaining ⅓ rice, fried onion and yellow color dissolved in water. Also, drizzle 1 tablespoon oil on the top. This smoking step is optional but recommended. Place red hot charcoal on the steel bowl or foil on the rice. Drizzle a few drops of oil and immediately cover the lid. For Dum (steaming), place the pot of rice on medium heat for 7 minutes. Then reduce heat and cook further for 10 minutes on low heat until lots of steam rise on the top when the lid is removed. Toor Pulao is ready.
For Palidu
Hungry of Rice? Try these.
Kaari ChawalKeema ki khichriBohri BiryaniYakhni PulaoBohra Khaosay
