Layered Lentil Rice with Curry

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Layered Lentil Rice with Curry

 

From 'Indian, delicious authentic dishes' By: Shehzad Hussain & Rafi

Fernandez. This book has a large variety of dishes (Indian & Pakistani) with

good

illustrations.

 

Quoting from the book ......

" Bohri Muslims in India have their own special style of cooking and have

adapted many of the traditional dishes from other Indian communities.This rice

and lentil dish is served with a gourd curry (Dudhi/ Lauki), which is

prominently flavoured with Fenugreek and soured with dried mangosteen (kokum),

lemon

juice however, will provide the same effect. "

 

 

2/3 cup Channa Daal (Bengal gram)

2 1/2 cups Water

1/2 tsp Turmeric

50 gm. Deep fried onion crushed

3 tbsp. green masala paste (few fresh mint leaves & cilantro leaves chooped

& salt to taste)

I left the mint out entirely, I somehow dislike it (mint is toothpaste!! )

1 3/4 cups Basmati rice cooked

2 tbsp. ghee

A little water

 

FOR THE CURRY

4 tbsp oil

1/4 tsp. Fenugreek (methi dana) seeds

1/2 oz Dried Fenugreek leaves

2 cloves Garlic crushed

1tsp. ground cilantro

1tsp chili pwd. (less for those who prefer it mild)

1lb. Bottle gourd or zucchini, peeled, pith and seed removed, cut in bite

size pieces

3/4 cup Tomato juice

6 dried mangosteen or juice of 2 lemons

4 tsp. Besan dissolved in 4-5 tsp water

Salt to taste

 

Cook rice and keep aside. Boil the bengal gram daal with water until the

grains are tender, but not mushy. Drain and reserve the water for the curry.

Toss the cooked daal with deep fried onions, green masala paste, chopped

mint(opt.), cilantro leaves and salt.

Grease a heavy pan and place a layer of rice at the bottom. Add the daal

mixture. Layer with the remaining rice. Place small cubes of butter/ ghee on

top, sprinkle with a little water and gently heat until steam gathers in the

pan.

 

To make the Curry:

Heat oil in a pan. Fry the Fenugreek seeds and leaves and garlic , until

garlic turns golden brown.

Mix the ground cumin, cilantro and chilli powder with a little water. Add to

the pan and simmer until all the water evaporates.

Add all the remaining ingredients and cook until the gourd is soft and

transparent. Serve hot with the rice.

 

 

 

 

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