Monday, 26 June 2017

Recipe of Kali dal ke chawal | Kali dal ki khichdi

How to make kali dal ke chawal | Black urad dal ki khichdi

Kali dal ke chawal is an authentic punjabi recipe which is famous in north India. It is simple yet flavorful dish. You can prepare it either with leftover black urad dal/kali dal or can prepare fresh dal makhani. For preparing Kali dal ke chawal, you have to prepare rice and dal makhani separately and then pressure cook it for 2 whistles.

Kali dal ke chawal, Kali dal ki khichdi, kali urad dal, dal makhani

Kali dal ki khichdi is one pot meal which can be served with yogurt or pickle. You can serve it for lunch or dinner.

You can check out more recipes of rice like :
If you are looking for punjabi recipe, you can check out Punjabi Baingan BhartaPunjabi dum alooPunjabi Aloo wadiPunjabi aloo gobhiBlack chickpeas curryMakki ki roti sarson ka saagPunjabi Kadi pakoda and many more.

Kali dal ke chawal, Kali dal ki khichdi, kali urad dal, dal makhani

Lets start with the recipe :

Recipe Type : Lunch, dinner
Cuisine : Punjabi

Preparation Time   Cooking time Total Time Yield
20 minutes20 minutes40 minutes Serves 4 



Ingredients for kali dal ke chawal :
  • 2 bowl cooked dal makhani
  • (For preparation of dal makhani please click the link)
  • 2 bowl cooked rice
  • 1 teaspoon jeera (cumin seeds)
  • 1 pinch hing (asafoetida)
  • 2 green chillies (optional)
  • 6 cloves of garlic (optional)
  • Salt according to taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • 1/2 cup of water
  • Coriander leaves for garnishing
Preparation for Kali dal ke chawal :
  1. Heat oil in a pressure cooker, add jeera, hing and wait till it splutters
  2. Add garlic, green chillies, salt, garam masala, coriander powder and mix it well (add less salt because there will be salt in the dal makhani already)
  3. In a pressure cooker, add kali dal/dal makhani and rice and water 
  4. Pressure cook it for 2 whistles
  5. Once all the steam has settled down, open the lid
  6. Garnish it with coriander leaves
  7. Serve hot with yogurt, pickle and mint chutney

5 comments:

  1. Delightful recipe, Ritu! I'll have to give it a try! :)

    ReplyDelete
  2. Its time to get my hand on Punjabi dishes for a change. I see the change here. This recipe is a keeper. Awesome.

    ReplyDelete

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