Desi Daal Chawal | Grandma's Original Recipe скачать в хорошем качестве

Desi Daal Chawal | Grandma's Original Recipe

Desi Daal Chawal – Grandma's Original Recipe Join us as we explore delicious food recipes, starting with seasoned chicken pieces. This video guides you through how to cook chicken breast and other ingredients for easy dinner recipes. We'll also show you how to prepare a creamy chicken dish, perfect for satisfying home cooking. Intro “How do you get it so creamy and flavorful?” That’s what everyone asks when they taste this daal chawal. For years it was my family’s secret. People tried fancy ingredients, blenders, even cream—but it never matched Grandma’s version. Today I’m sharing her authentic stovetop recipe, including the one simple, traditional step that makes all the difference. No special tools needed—just patience and love. This dish brings the comfort of home, childhood kitchen smells, and pure soul satisfaction. Let’s make the best daal chawal you’ve ever had. Ingredients *For the Daal (serves 4–5):* ¾ cup masoor dal (split red lentils) ¼ cup toor dal (split pigeon peas) – the mix creates creaminess + body ½ tsp turmeric powder Salt to taste ~3 cups water (adjust as needed) For Jeera Rice: 1–1½ cups good-quality long-grain basmati rice 1–1½ tbsp ghee (preferred over oil for aroma and non-stick grains) 1 tsp cumin seeds 1–2 bay leaves Salt to taste ~2–2¼ cups water (for soaked rice) For the Tadka (tempering): 2 tbsp ghee 1 tsp cumin seeds Pinch of asafoetida (hing) 3–4 garlic cloves, finely chopped 1–2 dried red chilies ½–1 tsp red chili powder To finish:** Fresh lemon juice, chopped cilantro Step 1: Prep the Daal and Rice Wash the mixed lentils in cool water, swirling gently. Drain the cloudy water and repeat 3–4 times until water runs mostly clear. This removes excess starch for cleaner flavor. Soak in fresh water for 20–30 minutes. Wash basmati rice gently until water is clear, then soak for 20 minutes. This ensures fluffy, separate grains. Drain both after soaking. Step 2: Cook the Daal In a heavy-bottomed pot, add soaked & drained lentils, 3 cups water, turmeric, and salt. Stir. Bring to a boil on high heat. Skim off any foam that rises (“impurities,” Grandma said). Reduce to medium-low, partially cover, and simmer 25–30 minutes until lentils are very soft and mush easily. Step 3: Make Jeera Rice (while daal simmers) In another pot over medium heat, melt 1–1½ tbsp ghee. Add cumin seeds and let them sizzle 30 seconds until aromatic. Add bay leaves. Add drained rice. Stir gently 1 minute to toast and coat grains. Pour in water (1.5:1 ratio for soaked basmati), add salt, stir once. Bring to rolling boil. Reduce to lowest heat, cover tightly, and steam 15 minutes—no peeking. Turn off heat and let rest (lid on) 10 minutes. Fluff later with a fork. Step 4: The Secret to Creaminess Once daal is soft and porridge-like, turn off heat. Using a simple wire whisk, whip vigorously 1–2 minutes. The lentils break down and emulsify into the liquid, creating velvety creaminess—no blender needed (blenders often make it gluey). Adjust consistency with hot water if too thick. Taste and add salt. Keep warm on low heat. Step 5: The Tadka Heat 2 tbsp ghee in a small pan over medium. Test readiness with one cumin seed—it should sizzle immediately. Add cumin seeds; let splutter. Add hing—it blooms instantly. Add garlic and dried red chili. Fry 30–40 seconds until garlic is light golden (don’t burn!). Remove from heat. Stir in red chili powder for color without bitterness. Pour sizzling tadka over daal. It will sizzle dramatically—cover 1 minute to trap aroma. To Serve Uncover daal, stir gently to swirl in tadka. Squeeze in fresh lemon juice and add chopped cilantro. Fluff rice. Plate generous daal beside a mound of jeera rice. Serve with yogurt, sliced onions, and lemon wedges—just like Grandma did. This isn’t fancy cooking; it’s love in a bowl. The whisked creaminess, fragrant tadka, and fluffy rice create magic with humble ingredients. Make it for your family, build your own memories, and feel the comfort of home. Thanks for joining me! If you try it, let me know in the comments—did it remind you of your own grandma’s kitchen? Like and subscribe for more family recipes. Enjoy!