Kashmiri Daal Chaawal (Boiled Rice with Red Beans)

KASHMIRI DAAL CHAAWAL

Although it is a popular dish among the different countries of Latin America like Brazil, Colombia etc but in the sub continent, as depicted from the name it is a very much popular dish of Kashmir. Its combination is of boiled rice with Red Beans. It is a very simple but delicious main course meal dish with full of energy and nutrients. Red beans are a rich source of potassium, iron, phosphorus and many other vitamins where as boiled rice are a source of fiber, calories and proteins etc.

        Due to above mentioned nutrients it is very much helpful in preventing heart diseases and very much useful for diabetic patients. As it is a main course meal therefore it is eaten at large around the world. Perhaps rice is the most eaten food item of the world and another quality of it has low glycemic-index that is why person fell full well before the saturation so he eat less other food items.

To prepare this simple and delicious meal following is required:

Ingredients With Quantity for Kashimiri Daal Chaawal

1. Red Beans: 1/2 Kg

2. Rice: 1 Kg

3. Onion: 3 (Medium sized and chopped)

4. Tomato Paste: 3~4 Medium sized

5. Green Chile: 3~4 (included in tomato paste)

6. Garlic+Ginger: 3 Table spoon (paste)

7. Oil: 1 Cup

8. Green Coriander: 1/2 Cup (fine chopped)

9. Turmeric powder: 1 Tea spoon

10. Red Chile: 1 Table Spoon

11. Coriander Powder: 1 Table Spoon 

12. Salt: 1/2 Tea Spoon

13. Hot Spice Powder: 1 Tea Spoon

14. Cumin Seed Powder: 1 Tea Spoon  

Making of Kashmiri Daal (Red Beans-لوبیے کی دال)

Step-1: Pore the beans in pressure cooker along with 7~8 glass of water and place on stove and let it boiled.

Step-2: When it starts boiling a little, add 1 table spoon salt (namak) and 1~2 table spoon cooking oil, place the lid on it and let it boil for 1 and half an hour after the whistles sounds.

Step-3: To prepare tarka of daal onion (payaaz) will be fried in one cup oil till its colour turned into golden brown. 

Step-4: At this stage, mix garlic (lahsan) and ginger (adrak) paste in it.

Step-5: After that in this mixture pore also dry spices as specified above along with some quantity of water and mix all together at low flame.

Step-6: In last of it add tomato (tamatar) and green chili (hari mirch) paste and keep it frying till it is prepared/fried. When oil setting itself apart to the edges it means tarka is ready. Now separate it into two halves.

Step-7: Now pore the boiled beans in that masala and fry it for 2~3 minutes. Than roughly mash the beans with beater/masher to thicken the curry.

Step-8: The water in which beans are boiled, is also pored in that curry and further fry it for 5 minutes and let it boiled.

Step-9: When beans boil add the remaining half tarka masalah in it and cook it on low flame.  Here also add hot spices (garam masalah), cumin (zeera) powder, chopped fresh Coriander(dhanya) and stirr it a while and keep on dum for 2~3 minutes.

Making of Boiled Rice (ابلے چاول)

Step-1:    Place a pot with 8~9 glass of water on stove and first let it boil.

Step-2:    Now pore rice in that boiled water, add 4 tea spoon salt in it and further let it boil again.

Step-3:    When it is boiled and amount of water is reduced reasonably add juice of one lemon (or sirka (vinegar) 2~3 table spoon) and keep it on damm for 10 minutes on low flame.

 

Useful Tips

👉    Use of lemon juice or sirka do not make the rice (chawal) stick

👉    Lemon juice enhance the colour and brightness of rice

👉    Use of oil while boiling the beans (lobia) reduce the risk of overflowing or sticking with the lid

👉    To make the curry/gravy/salan thick mash half amount of beans

👉     To give the restaurant touch use the half gravy at the end

 

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