#rhomesecret Recipe : Dal Chawal Palidu (a Bhora Muslim Delicacy)

I have always enjoyed cooking for my loved ones. But today, cooking in a five star restaurant alongside the professional chefs was completely a different experience - A wonderful experience. :) I prepared
An authentic Bohra muslim dish, Dal Chawal Palidu, patented as DCP by the younger generation. This dish is unique but easy to make and is served as a main course during festivities and merrymaking. More often than not, this recipe is typically cooked in every Bohri kitchen, be it the beginning of the new year or celebrating birthday’s (waras) or any other happy occasion. It signifies the importance of the event and makes you relish the moment in everyway! This dish is a kind of dal biryani made with tuwar dal, flour, rice and vegetables eaten with pickle, papad or yougurty bharta. I loved preparing this at Renaissance today for . Try making this simple yet rich in taste meal,I am pretty sure it is going to be your favourite too!

photo of dal chawal palidu
photo of dal chawal palidu
photo of dal chawal palidu
Ingredients: 
For Dal Chawal (Lentil Rice)
Tuwar dal – 1 cup (also known as toovar dal or split pigeon peas)
Basmati rice – 2.5 cups
Onion – 1 chopped in long stands
Garlic cloves – 4-5 finely chopped
Curry leaves – 4-5 pcs
Haldi (turmeric powder) – ½ tsp
Green Chillies – 1 split
Black pepper whole – 4 pcs
Cumin seeds – 1 tsp
Cinnamon – ½ stick
Bay Leaves – 2 pcs
Cloves – 3 pcs
Pure Ghee – 1 tbsp for Dal Tadka
Scallions (Spring onions) for garnishing – Optional
Salt to taste
For Palidu (Curry)
Bottle Gourd – 200Gms chopped in long piecies
Drum stick – 6 to 7 Pcs cut into 3inch size each
Wheat Flour/Gram Flour – 3 to 4 tbsp.
Kokum – 1 pcs (Optional)
Tomatoes – 1 Pcs sliced in long pieces
Garlic – 7 to 8 pcs finely chopped
Ginger – 2 to 3 strands of one piece finely chopped
Methi (Fenugreek seed) – 1 tsp
Jeera (Cumin seed) – 1 tsp
Curry Leaves – 7 to 8 pcs
Red Chili Powder – 1 tsp
Haldi (Turmeric Powder) – ½ tsp
Groundnut Oil – 3 Tbsp
Green Chilly – 1 Split from between
Kothmir (Coriiander)/ Pudina (Peppermint) – Chopped for Garnishing
Directions: 
For the Dal Chawal Boil the Tuwar Dal until it’s soft over a medium heat upto 12-15 mins. Add Haldi and salt while it is boiling.
Add water in considerable quantity as we need to preserve the water for the Palidu. Also make sure the dal should be whole and not very crushed or mushy. Drain the water and keep the dal and water aside. Cook rice separately in a broad deep vessel. Add salt into it. Cook until 75% tender.
For Tadka in Dal Pour ghee in a pan, add garlic, curry leaves, black pepper, cumin seeds, cinnamon, bay leaves, cloves. Once they crackle, add onions and sauté them, add green chillies, and sauté until onions turn golden brown and gives out the aroma. Sprinkle a pinch of salt and mix well.
Add the dal in the tadka, mix well and keep aside. Meanwhile check on the rice, drain excess water and remove half portion from it aside.
Place a layer of dal in same vessel and cover it up with the other half portion of rice and simmer for 10-15 minutes fully covered. Cook until the rice is completely cooked.
For the Palidu Take a pan, heat oil, add methi, cumin, curry leaves, chopped ginger and garlic. Sauté them and add one green chilly. Mix well, add haldi and red chilli powder.
Add wheat flour and roast it until you it turns a pinkish colour and the flour is properly roasted. Be careful not to burn the flour while roasting. Add little dal water and keep stirring until it is lump free and smooth in texture.
Add the remaining dal water and mix well. Add bottle gourd and drumsticks into them. Add chopped tomatoes, Kokam (optional) and salt to taste. Bring to boil, half cover it until you get thick gravy like consistency and visible layer of oil on the top.
Cook till the drumsticks and bottle gourd are cooked. (If the consistency is thin then add 1 spoon wheat flour mixed with little water and mix & cook for 2 minutes.)
Garnish with kothmir (Coriander) and pudina (peppermint) finely chopped.
Footnotes: 
This time I want to represent Palidu in a different format. So I am adding a few topping options, which can be used as per individual choice.
1.Birista : Sliced 4-5 Onions in long pieces and cut them in long strands. Heat 5-6 big spoons of oil in a pan and deep fry them until crisp. Remove them on tissue paper to strain the excess oil
2.Take 200gm of minced mutton (kheema), wash and boil it with salt and ginger. Let the kheema cook until the water is fully absorbed. There should be no excess water left. Heat oil (1tbsp) in pan , add black pepper(1/2 tsp), red chilli powder (1tsp), dhanya powder(1tsp) and salt. Roast the kheema with the masalas in little oil, keep aside and garnish with chopped spring onions (1-2 pcs).
3.Take 200gm of minced Chicken (kheema), wash and boil it with salt and ginger. Let the kheema cook until the water is fully absorbed. There should be no excess water left. Heat oil (1tbsp) in pan , add black pepper(1/2 tsp), red chilli powder (1tsp), dhanya powder(1tsp) and salt. Roast the kheema with the masalas in little oil, keep aside and garnish with chopped spring onions (1-2 pcs).
4.Papad Chura (Crumbled pieces of fried papad with some spices and masalas)
Dal Chawal Palidu : You will love it once you taste it!!!!!! 