Chane Daal ki Khichdi (Chane ki Daal ka Pulao)

What makes this dish special

Chane Daal ki Khichdi, or Chane ki Daal ka Pulao, is a simple yet traditional recipe that has been enjoyed for generations. This dish, which is more of a pulao than a khichdi, is a staple in many households and is often prepared during special occasions like Rakhi and Bhai Dooj. The combination of rice and chana dal, infused with aromatic spices, creates a hearty and flavorful meal. A unique twist to this recipe is the use of a "mirchi ki potli," a muslin cloth filled with red chili powder and salt, which adds a subtle heat and depth of flavor without making the entire dish spicy. This allows everyone to enjoy the pulao, with the option to add the chili paste as an accompaniment.

Recipe

Ingredients: * 1 heaped cup rice (washed) * ½ cup chana dal (washed and soaked for 2 hours) * ½ finely chopped onion * 1 bay leaf * 2 (1 inch) pieces of cinnamon stick * 7-8 black peppercorns * 3-4 cloves * ½ tsp jeera (cumin seeds) * 1 tsp finely chopped garlic * ½ tsp grated ginger * ½ tsp garam masala powder * Salt to taste * 1 tsp red chili powder mixed with ¼ tsp salt * Muslin cloth * 3 cups of water * 2 Tbsp oil

Instructions:

1. In a kadai/pan, heat the oil. Add the bay leaf, cinnamon, cloves, peppercorns, and cumin seeds.
2. Once they splutter and turn aromatic, add the garlic and ginger. Sauté for a minute, then add the onion. Fry on medium heat until the onion turns brown evenly.
3. Add the chana dal (without water). Stir-fry for a minute, then add 3 cups of water and salt.
4. Once the water comes to a boil, add the rice and the laal mirchi ki potli.
5. Stir gently once, and as soon as it comes to a boil, turn the flame to low and cover with a lid.
6. After a few minutes, stir gently and cover again.
7. Cook until the water has almost evaporated. Sprinkle the garam masala and switch off the flame while keeping it covered.
8. Let it rest for 15 to 20 minutes.
9. Take out the potli in a plate and gently open it. You can have this red chili paste as an accompaniment with the rice.
10. Plate the Pulao and garnish with chopped coriander or mint.
11. Serve hot with raita/dahi, papad, pickle, salad, etc.

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