Indian
Indian - Biryani and Rice
Panchratna Dal Pulao
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup basmati rice
- • 1/2 cup mixed five dals, soaked
- • 1 tsp turmeric
- • 1 tsp cumin seeds
- • 1 large onion, sliced
- • 2 tbsp ghee
- • 1 tsp ginger-garlic paste
- • 1/2 tsp asafoetida
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Wash the rice and mixed dals and soak for 30 minutes.
2
Phase 2
Cook the rice and dals with turmeric and 3 cups of water until soft.
3
Phase 3
Heat ghee and splutter the cumin seeds, then fry the onion and ginger-garlic paste until golden.
4
Phase 4
Stir the tempering, asafoetida, and garam masala into the khichdi.
5
Phase 5
Simmer on low heat until thick and creamy.
6
Phase 6
Serve hot with a drizzle of ghee and pickle.