Khatti Meethi Dal Chawal Recipe

Donna George
Khatti Meethi Dal Chawal Recipe
157 ratings.

Dal Chawal is an all time comfort food all over India. Dal is prepared made differently in every home and every cook's hands. This recipe is the very famous Dal Chawal with a slight twist!

Serve Khatti Meethi Dal Chawal on its own with a papad for a weeknight meal.

If you like this recipe, you can also try other Rice recipes such as

  1. Pudina Rice Recipe
  2. Jeera Rice Recipe
  3. Tofu Masala Rice

 

Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

60 M

Total in

70 M

Makes:

3 Servings

Ingredients

  • 1/2 cup Basmati rice
  • 1/2 cup Arhar dal (Split Toor Dal)
  • 3 1/2 cups Water
  • 1 teaspoon Ghee
  • 1/4 teaspoon Cumin seeds (Jeera)
  • 1 Bay leaves (tej patta)
  • 1/2 inch Cinnamon Stick (Dalchini)
  • 1 Green Chilli , slit lengthwise
  • 2 cloves Garlic , finely chopped
  • 1/2 teaspoon Ginger , finely chopped
  • 2 Onions , finely chopped
  • 1 Tomato
  • 2 Carrots (Gajjar) , diced and steamed
  • 1/4 cup Green peas (Matar) , steamed
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Tamarind Paste
  • 3 sprig Coriander (Dhania) Leaves , chopped
  • 1/4 cup Roasted Peanuts (Moongphali)
  • 1 tablespoon Sugar
  • Salt , to taste

How to make Khatti Meethi Dal Chawal Recipe

  1. Wash and clean the dal and keep aside. Wash and soak the rice for 1/2 an hour; drain and keep aside.

  2. Heat ghee in a pressure cooker or a heavy bottomed pan; and add cloves, cinnamon, bay leaf and cumin seeds. When cumin seeds crackle, add the chopped garlic, ginger, green chilli and onions and saute untill the onion turn soft and light brown. Add chopped tomatoes and saute till soft.

  3. Now add the remaining ingredients, rice and dal except the vegetables. 

  4. Add 3 1/2 cups of water along with salt and sugar and pressure cook for 3 to 4 whistles or cook in the pan simmering on medium heat until all the water is completely absorbed. Turn off the heat and allow the pressure to release completely from the cooker. If cooking in a sauce pan; then allow the rice to rest for 10 minutes.

  5. Once the steam has released completely, add the roasted peanuts, steamed vegetables and coriander leaves and mix well until all the ingredients are well combined.

  6. Serve Khatti Meethi Dal Chawal on its own with a papad for a weeknight meal.

Donna George

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Last Modified On Friday, 11 November 2016 12:03
     
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