What is DAAL CHAWAL PALIDU

It is a traditional Bohra feast. Daal Chawal Palidu also known as DCP. It has two versions. One is vegetarian which is more common and has layered lentils and rice. And another one is non vegeterian, And trust me with mutton it tastes out of the world.

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 a lentil soup made with lentil water and it tastes like gram flour curry but is next level. I meant it, it has a sour tinge and a 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 households like in the Mahurat (Beginning) ceremony at a wedding and on the first day of every month and during other celebrations. It is served with crispy Indian crackers (papadums), kachumber salad, and pickles making it a feast fit for a king

Required ingredients

For daal chawal

• 2 cups basmati rice – washed and soaked for 20 minutes
• 1 cup split pigeon peas/yellow lentils or tuvar dal
• 1 medium onion- sliced
• 1 inch cinnamon
• 2-3 cloves
• 3-4 green cardamom
• 1/2 tsp turmeric powder
• 2 tbsp coriander leaves – finely chopped
• Few drops of yellow food colour
• Salt to taste
• 3-4 tbsp clarified butter or oil

For palidu

500 grams bottle gourd – peeled and cut into medium sized pieces Palidu can be made using other vegetables too like pumpkin, squash, brinjals/eggplant or even drumsticks.

• 1 small onion – sliced
• 2 medium sized tomatoes – chopped
• 2-3 green chillies chopped
• 5-6 garlic flakes- chopped
• 1 tsp fenugreek seeds
• 1 tsp cumin seeds
• 2-3 red chilli flakes
• 3 tbsp gram flour or besan
• 1 tsp coriander powder
• 2-3 petals of dried mangosteen/kokum or 2 tsp tamarind pulp or juice of a lime
• 1 tbsp coriander leaves- finely chopped
• Salt to taste
• 3 tbsp clarified butter or oil
• Water in which lentils was boiled

Directions & How to Make dal chawal

• Boil rice in enough water with salt, cinnamon, cloves, cardamom and 1tbsp of oil till 3/4th done. Drain and keep aside.
• Boil the lentils in 3 cups of water with turmeric powder and salt till they turn soft. Lentils should not become mushy, just cooked till done. Drain and keep aside. Reserve the water in which lentil was boiled. It will be used in making palida or veg gravy.
• Heat remaining oil in a pan, add onions and fry till golden.Add rice, cooked lentils, chopped coriander leaves and yellow food color and cook it covered on a slow flame for 5-8 minutes.
• Making palida
• Heat oil in a thick bottomed pan. Add fenugreek seeds, cumin seeds, red chilli flakes and garlic. When they crackle add onions and fry till translucent.
• Add gram flour and fry it till it changes color. Add tomatoes, green chillies and coriander powder cook till it turns soft.
• Add bottle gourd, cook for a minute, add kokum/tamarind paste/lemon juice.
• Add the water in which lentils was boiled and bring it to a boil. Reduce the heat and let it simmer for 20-25 minutes till the vegetable is cooked through.
• Garnish palida with fresh coriander leaves and serve it hot with dal chawal.

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