Posted in Family, Food, Living green, Make your deen green, Recipes, Uncategorized, tagged chawal, dal, environment, lentil, Living green, meatless monday, Muslim, recipe, rice on May 5, 2010|
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We have decided to do Meatless Mondays in our home, from now on. Meatless Monday is a movement to cut out meat one day a week from your diet. At first the LFs were like “aww what no chicken!” So we talked about how we do it already, like spaghetti night ( they love meatless marinara). This way it will be a conscious effort. I told them how Prophet Muhammad (SAW) did not eat meat every day- that this is closer to Sunnah. Its healthier, better for the environment. Then I got a thumbs up.
The boss was surprisingly more motivated. I was expecting some ‘are we becoming vegans’ quip from him. But Alhamdulillah it went over quite well. I cooked Dal Chawal (rice and lentils), a desi staple and a household favorite.

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- Dal

Dal with tarka

Dal Chawal Rice with Lentils
Recipe: This will make enough for a family of six- we had leftovers
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1 1/2 cups kali dal (moong/urad lentils with skin) Soak overnight or at least 2 hours
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1 tsp Red chili powder (Lal Mirch) less if you don’t like spicy
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1 tsp turmeric
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a pinch of ground cumin
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1 tsp Amchur/Kahtai (dried mango powder) a bit of tamarind works too
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1 heaped tsp crushed garlic
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Salt to taste
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6 cups water
Tip: I cook this using a pressure cooker, it is quicker- a pot works fine. Use 1 cup dal:4 cups water ratio
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Get the water boiling
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Add the drained lentils, salt, garlic & spices.
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Close the pressure cooker and cook for 1 2 minutes after presure come on. Cooking time for dals vary. ( 1 hour in a regular pot)
Tarka or Baghaar ( Flavored oil to temper the lentils )
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3 tbsp olive oil (not extra virgin) or butter/ghee/canola oil
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1/2 clove garlic (sliced)
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Fresh cilantro 1/2 bunch (washed and chopped)
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2 green chili peppers (jalepenos, thai whatever is on hand)
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1/2 tsp cumin seed
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some people like sliced onions too
Tip: Use a cast iron frying pan.
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Heat up the oil- make sure it doesn’t start to smoke
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Toss in the cumin seeds and after it pops, put the garlic in,
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Add the green chili peppers. Don’t over brown them.
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When the green chilis & garlic start turning color and smelling divine, turn down the heat and add the cilantro. The cilantro should crisp up.
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Pour this over the dal. Be careful.
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Serve with Basmati Rice.
Basmati Rice-
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4 cups rice
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1 tbsp Butter
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Stick of Cinnamon
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Ample water for boiling the rice
Salt to taste
Tip: Use basmati rice ( Zebra brand is my favorite)
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Soak the rice for atleast 1/2 an hour. Drain and wash.
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Heat the water to a rolling boil in a stainless steel pot, add the stick of cinnamon.
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Add rice and salt.
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Cook for 12 minutes.
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Check the rice – press a kernel between your thumbs. it should give way but not be squishy.
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Drain the in colander- this way you get rid of all the starch. Don’t run water over it. Return to pot and let it set on low heat. Cover the pot.
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Add the butter. Happy eating.



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