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Daal Vale Chawal (Lentil Rice) Recipe

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This recipe for Daal Vale Chawal (Lentil Rice), by , is from The Charania Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Komal Charania


1 Cup of Basmati Rice
Cup of Masoor Daal (Red Lentils)*
Oil (optional)**
1 tsp. whole cumin seeds
Cinnamon stick
3 Cloves
Cardamom (optional)***
2.25 Cups of Water****

Soak the Basmati rice for at least 15 minutes up to overnight.
Rinse the daal in warm water while mixing and mushing the daal slightly with your hand.
Pour daal into the rice bowl and rinse the mixture twice.
Add oil, cinnamon, cloves, and cumin into a pot.
When the above pops and is slightly fragrant, add in water and bring to a boil.
Add rice and stir.
Cover the pot and simmer.
Rice is done when you see holes appear in the top of the rice.

Personal Notes:
Personal Notes:
*Use cup of daal for a healthy version. Otherwise, use cup of daal. Do not soak the daal for this recipe.
**Oil isn't necessary if you are serving the rice immediately. If saving it for later, it will prevent the rice from sticking together.
*** Nani: "I add cinnamon, cloves, cardamom." Me: "Which one is the cardamom?" Nani: "I didn't put."
****For each part of rice, use 2 parts of water. For each part of daal use a part of water.




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