• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Khicry1

1 cup dal Chana
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 large onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole cumin seeds (Zeera)
6 black pepper (Kali Mirch)
8 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/2 inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste)
Method
In a pot add 3 cups of water and the dal, boil until the dal becomes tender. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté until it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with 1/2 cup of water. Mix well and allow the water to dry. Add Dal Chana and pre-soaked rice.
Add water so that it reaches about a 11/2 cm above the level of the rice and dal.
Cover and cook until rice and moong have absorbed the water and become tender.
Reduce heat to the minimum, cook in their own steam (dum) for further 5 minutes and remove.