Baruchi Style Dhal Chawal

~Recipe Credit: Umm Riaz~

One for the Surtis! If you are making this recipe for 2, you will need to half the recipe & use 300g – 500g of lamb according to preference.

Ingredients

Dhal:

  • 1kg lamb cut according to preference
  • 1 cup oily toor dhal
  • 2 cinnamon sticks
  • 5 peppercorns
  • 4 cloves
  • 4 whole green cardamoms
  • 3/4 tsp turmeric powder
  • 4-5 pieces daga phool (available in your local asian grocery store)
  • 1 tsp salt
  • 2 star anise
  • 1 heaped tsp fennel seeds (Valyari) – optional
  • 2 tsp ginger garlic paste
  • 1/2 an onion (sliced finely)
  • Boiling water as needed

Masala:

  • 2 finely sliced medium to large onions
  • 2 bay leaves
  • 4 green chillies
  • 1 cup oil
  • A handful of fresh methi bhaji (finely chopped)
  • 2 tsps ginger garlic
  • 2 tsps green chilli paste – optional
  • 2 heaped tsps coriander Powder
  • 2 level tsps cumin powder
  • 2 heaped tsps red chilli powder or to taste
  • Salt to taste
  • 200ml grounded tin tomato
  • A handful of fresh coriander (finely chopped)
  • A sprinkle of fresh mint (finely chopped)
  • 1 tsp garam masala or according to preference
  • A knob of butter

Rice:

  • 2 1/2 cups long grain rice
  • 1 tsp Cumin seeds
  • 4 peppercorns
  • 4 cloves
  • 1 cinnamon stick
  • 2 tbsp ghee
  • 4 tbsp oil
  • 1/4 – 1/2 finely sliced onion
  • 3 tsps salt
  • 2 cardamoms (elachi)
  • 5 cups water

Method

  1. Recite Bismillah
  2. Wash dhal & soak for 1 1/2 hours.
  3. In a pot add all the ingredients for the dhal with 4 cups boiling water. You may need more. Allow to cook on low heat till meat & dhal is tender. This may take up to 2 hours. Mix occasionally & add water if it starts to stick to the bottom of the pot. You can speed up the process by doing this in a pressure cooker for about 5 whistles.
  4. Meanwhile in a separate pot prepare the rice by frying onions, cumin seeds, cloves, cinnamon sticks, peppercorns & cardamom in ghee & oil till onions are slightly pink.
  5. Add rice & water & soak. Turn off heat. (Switch this on 1 hour before serving) – Allow to cook on high heat till the water begins to boil.
  6. Cook on low heat till you can see the rice & most of the water has evaporated. You should still have some water at the bottom, you can check this by giving it a mix with a fork.
  7. Then place a flat skillet (tawi) under the pot & cook on low heat till the rice is cooked (30-40 mins). Garnish with fried onions (optional).
  8. In another pot prepare the masala for the dhal by frying onions, bay leaves & green chillies in oil until pinkish in colour.
  9. Add ginger garlic paste, green chilli paste & methi bhaji. Mix & cook for a few seconds.
  10. Add tomato, salt, cumin powder & jeeru powder. Mix & cook till oil separates.
  11. Remove meat from the dhal, add to the masala & mix. Allow to simmer on low heat.
  12. Meanwhile remove whole spices from the dhal (by straining through a sieve) & add the whole spices to the masala & mix. Allow to cook for a few minutes.
  13. Blitz / grind the dhal till smooth if needed.
  14. Add dhal to the masala & mix well.
  15. Add a knobs of butter, garam masala & season if needed.
  16. Garnish with fresh coriander & mint. Simmer for a 15-20 mins on low heat.
  17. Serve with rice. Remember us in your duas & enjoy!