DAL PULAO

Preparation Method :

• Boil water with bay leaves and black cardamoms and 2 teaspoon salt. Wash rice and add to boiling water Boil till rice is cooked. Strain and spread rice in a tray.
• Drizzle 1 tablespoon melted ghee and mix lightly with a fork Remove bay leaves and cardamom. Keep aside.
• Place channa dal in a cooker with 2 cups of water and ¼ teaspoon salt and pinch of turmeric. Pressure cook to give 1 whistle and remove from heat.
• Let the pressure drop by it self. Strain the water and add 1 teaspoon of ghee and half of the cinnamon-cardamom powder to channa dal. Keep aside.
• Place green dal in a Pressure Cooker with ¾ teaspoon salt and 2 cups water. Pressure cook to allow 2 whistles.
• Remove from heat and let the pressure drop. Strain and pour 1 teaspoon of ghee and the remaining cinnamon-cardamom powder to green dal. Keep aside.
• To assemble take a big 8-9" diameter glass bowl which is micro-proof. Grease it with oil.
• Decorate with green coriander leaves at the base. Divide rice into 3 portions and add one portion of rice on the coriander leaves, sprinkle ⅓ of chopped onions, green chilli and ½ teaspoon of chat masala over the rice and press gently.
• Now spread the channa da, over the rice, sprinkle chat masala, half of the remaining chopped onion and green chillies.
• Now spread the rice again and press well.
• Add he green moong dal and sprinkle some onion, chat masala and green chilli. Lastly spread the third portion of rice, sprinkle just chat masala over it and press well to set the rice layers.
• Cover and keep aside for 3 hours for the flavours to blend.
• At the time of serving, heat in a microwave and invert the rice in a platter.