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13 December 2012,21:59 by
D.Sumithra

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MIXED DAL VADA BIRYANI

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the lentils with turmeric, chilli powder, green coriander, ginger, ajwain, green chillies and salt. Shape the lentils and form a ball. Press to flatten it a little. Repeat the process for the remaining lentils.
  • Heat the oil. Fry the lentil vadas, a few at a time, to a rich golden colour. Set aside.
  • Boil about 3 litres of water. When the water starts boiling, add 1 teaspoon oil and salt.
  • Add the drained rice to boiling water. Cook for about 5 minutes or until the rice is half done. Drain and transfer to a flat pan.
  • Heat ¼ cup of oil. Add mustard and cumin seeds. When mustard starts to crackle, add the whole red chillies and asafoetida in a few seconds remove from flame.
  • Take 6 - 7 vadas and crush them coarsely. Mix the crushed vadas and half of the baghar with the rice.
  • Take a heavy bottomed pan smeared with oil and place half of the par-boiled rice in it.
  • Spread the vadas over the rice and cover with the balance rice. Sprinkle a little water and cover it with a tight fitting lid.
  • Cook on high flame for about 2-3 minutes, then on dum for about 10 minutes or until the rice is steaming hot and done. Serve hot garnished with the remaining baghar.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 1 teaspoon black mustard seeds
  • 2 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 9 dry whole red chillies
  • A pinch of asafoetida
  • Cooking oil for frying
  • 1 tablespoon Cooking oil
  • Salt, to taste

Lentils - Rinsed, Soaked, Drained and Coarsely Ground

  • 350 grams split gram lentils (channa dhal)    
  • 100 grams red gram lentils (arhar ki dhal)
  • 100 grams white lentils (urad ki dhuli dhal)
  • 45 grams yellow lentils (moong ki dhuli dhal)
  • 1 teaspoon crushed red chilli powder
  • 6 green chillies, chopped
  • ½ teaspoon thymol seeds (ajwain)
  • ½ teaspoon turmeric powder
  • 50 grams fresh green coriander, chopped
  • 2 ginger pieces, grated

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