Dal Chawal & Kamal Kakdi
Let us talk about our Indian superfoods in a bowl, yet again! In the frame is, mixed lentils with the tempering of pahadi jakhiya seeds, unpolished Indrayani rice and crispy lotus stem stir fry. This is combined with hemp seeds chutney and a side of raw onion salad seasoned with pisyu loon (pahadi hara namak). This bowl of superfood definitely is comforting, wholesome and soul satisfying. I love curating bowl meals for me and my family for an all rounded nutritious meal.
I am currently developing a lot of interest in Indian local cuisines. And the more I am reading and exploring, the more I am getting drawn towards it. It is also because of it, I am also getting tempted to try different spices and flavours hidden in various parts of India.
That hara namak that I used to season my salad, I am almost obsessed with it. I like how the jakhiya seeds adds a delicate crunch to the tempering. And then don’t even get me started on how delicious that hemp seeds chutney is. For me, it brings the whole meal together. I am also trying to incorporate more sustainable, unprocessed and unpolished grains in our daily meals. Hopefully, a mini step further towards a healthy lifestyle.
If you like this dal chawal & kamal kakdi recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Dal Chawal & Kamal Kakdi
Ingredients
Mixed Dal
- 1/4 Cup Green husked moong dal (chilke wale moong)
- 1/8 Cup Pigeon pea dal (toor dal)
- 1/8 Cup Split yellow moong (dhuli moong dal)
- 2 Cups Water
- 3 Pcs Green chillies Chopped
- 1/4 Cup Tomatoes Chopped
- 2/3 Tsp Turmeric powder
- Salt to taste
Tempering Dal
- 1.5 Tsp Oil
- 1 Tsp Ghee use oil for vegan option
- 1 Tbsp Jakhiya seeds
- 1/4 Tsp Asafoetida
- 1 Tsp Red chilli powder
- 1.5 Tsp Ginger Grated
Unpolished Indrayani Rice
- 1/2 Cup Unpolished rice
- 2 Cups Water
- 1/2 Tsp Salt
Instructions
Mixed Dal
- Pressure all the ingredients for upto 3 whistles. Exclude the tempering ingredients from it. Let the steam release naturally.
- Heat oil and ghee in a tempering pan, add asafoetida and jakhiya seeds. Let it splutter. Add ginger and let it cook for 30 secs. Add red chilli powder and immediately add a tbsp of water. Let it fry for a minute.
- Add the tempering to the cooked dal.Enjoy!
Rice
- Rinse the rice a couple times.
- Mix all the ingredients together and let it cook on medium flame until the rice is soft and done. Took me about 15 mins to cook it.Enjoy!
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