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Daal Chawal Palidu served in a plate.
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5 from 1 vote

Daal Chawal Palidu

The long list of ingredients is intimidating but actually most spices are repeated.
Course Main Course
Cuisine Bohra Recipes
Keyword Daal Chawal Palidu
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 627kcal

Ingredients

FOR MUTTON

  • 500 gram mutton or beef or chicken with bones
  • cup water
  • 2 tablespoon green chilli paste
  • 2 tablespoon ginger garlic paste
  • Salt to taste (not needed if already added in paste.)

FOR LENTIL

  • 1 cup Split pigeon pea (toor or arhar daal)
  • 1 teaspoon salt
  • ½ teaspoon cumin seed
  • ½ teaspoon turmeric

FOR RICE

  • cups long grain basmati rice about 560 grams
  • 3 tablespoon salt or more

Whole spices

  • ¾ teaspoon cumin seed
  • 2 inch cinnamon
  • 8 black pepper
  • 3 cloves
  • 4 green cardamom
  • 2 black cardamom

other

  • ½ cup oil
  • 1 medium onion fry onion for garnish

FOR LENTIL and LAMB CURRY

  • 4 medium onions sliced

Spices and herbs

  • 4 twigs curry leaves
  • 4 thick green chillies
  • ½ tablespoon coriander powder
  • 1 star anise
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 5 cloves

Other

  • 3 medium tomatoes pureed

Assembling

  • cup yogurt
  • 4 tablespoon chopped corriander
  • 3 green chillies slitted
  • ¼ teaspoon yellow color mixed in ¼ cup water

PALIDU

  • 3 tablespoon oil
  • 1 medium onion
  • 1 medium tomato

spices

  • ½ tablespoon green chilli paste
  • ½ tablespoon ginger garlic paste
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 4 twigs of curry leaves

other

  • 6 tablespoon gram flour
  • 2-3 tablespoon tamarind pulp dissolved in water
  • ½ bottle gourd or drumstick vegetable peeled and cut to chunks
  • 4 tablespoon chopped corriander

Instructions

For Mutton

  • Boil meat with green chilli, ginger garlic paste, salt and water on medium-low heat for 30 minutes or until meat is tender. Set aside. (You can also pressure cook the meat)

For lentil

  • Wash and soak tuvar daal for 20 minutes in 4 cups of water.
  • Add salt, cumin and turmeric to soaked daal and boil for 10-15 minutes until soft and fully cooked but not mushy. (Lentil grain meshes completely when press between thumb and finger without any hard or undercooked bit.)
  • Strain the lentil in a colander with a pot underneath. Set the lentils aside and save the lentil water for Palidu.

For Rice:

  • Soak rice for 20 minutes, set aside.
  • Fill ¾ of a large pot with water, add salt and whole spices. Bring water to boil and add the soaked rice. Boil rice until 70% cooked it is on 2 kaani Chawal stage). Drain the rice water and set aside.
  • Simultaneously, In a large vessel heat oil and fry 1 sliced onion until golden. Remove from oil and set aside for garnish.

For Lentil Curry

  • In same vessel, fry remaining 4 onions until light golden. Add the spice and give it a stir. Then add the tomatoes and let it cook until tomato water dries and oil separates on the sides of the pan.
  • Add the meat along water to the tomato gravy. Dry out any excess water by cooking on high heat. (See notes 1)
  • Add the boiled lentil and cover the pot. Let the gravy simmer for 5 minutes. If gravy is too dry add a little water. (We want thick gravy but not dry.)

Assembling

  • Heat a piece of charcoal on direct flame until red hot.
  • Add 2 tablespoon of oil at the bottom of pot. Then layer ⅔ of cooked rice. Layer the lentil and lamd curry. Next add the herb, whipped yogurt, chillies and ½ of fried onion.
  • Finally, layer the remaining rice and cover with remaining fried onion and yellow color water.
  • Keep a steel bowl or foil on the rice. Place the red hot charcoal carefully over the rice. Drizzle few drops of oil over coal an cover the pot tightly.

Dum Stage

  • Cook daal Chawal for 20 minutes on low heat. (You’ll see a thick steam rising from pot when lid is removed and rice grain will be puffed up too.)

Palidu

  • Heat oil and fry sliced onion until lightly golden. Add the spices and give it a stir. Cook for 2 minutes and add the gram flour.
  • The flour will make the gravy thick and difficult to mix. Reduce heat and sauté for 2 minutes, until fragrant.
  • Add the lentil water and mix well until smooth. Add the bottle gourd and 1 cup water or more as needed for a required consistency. Cover the pot. Let the Palidu boil until bottle gourd is tender.
  • Now, add tamarind paste and adjust salt as needed and simmer the palidu for 15 minutes on very low heat. Stir in chopped corriander and serve.

Notes

Serving Suggestion: Enjoy Daal Chawal Palidu with daal popadums and mango chutney.

Nutrition

Serving: 1bowl | Calories: 627kcal | Carbohydrates: 78g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 3052mg | Potassium: 649mg | Fiber: 9g | Sugar: 10g | Vitamin A: 670IU | Vitamin C: 58mg | Calcium: 110mg | Iron: 4mg