Ek Handi ki Dal Bhaat Recipe

Ek Handi Ki Dal Bhat (One pot Dal and Rice) a traditional Gujarati dish, this was also a staple in my home, also called Dal Biryani in some households.

I love this dish for its simplicity and flavor. Though simple in its ingredients it can be quite a tedious process to put all the parts together. Myna my writer/director for Spice Princess loves the dish and named it the “One Dish Dish” because it’s so hearty you don’t need to eat anything else with it.

Ingredients:

For Rice and Dal

  • 2 cups Rice
  • 1 cup Tuar Dal/Lentils (pigeon peas)
  • 2 Medium Potatoes (Cut into cubes)
  • 1 Medium Onion
  • 2 Small Tomatoes (Cut into small cubes)
  • ½ tsp. Ground Cumin
  • ½ tsp. Ground Coriander
  • 1 tsp. Chili (or to taste)
  • 8 tbsp. Oil
  • 2 tbsp. Cilantro & Green Chili Paste (Fresh Cilantro -2 tbsp. packed, 1 Green Chili (or to taste) ground to a fine paste)
  • 1 tsp. Ginger & Garlic paste (½ tsp. Fresh Ginger, ½ tsp. Garlic ground to a fine paste)
  • Salt to taste

For the Sauce

  • 2 tbsp. Cooked Dal/Lentil
  • 2 or 3 cups Dal/Lentil Stock
  • 4 Kokum flowers
  • ¼ tsp. Cumin
  • ¼ tsp. Coriander
  • ¼ tsp. Chili
  • ¼ tsp. Turmeric
  • ¼ tsp. Mustard Seeds
  • 7 or 8 sprigs Curry Leaves
  • ½ tsp. Oil

Method:

Rice and Dal

  • Heat 4 tbsp. of oil
  • Fry Potatoes till golden brown (recycle oil for Dal/Lentils)
  • Wash and boil Dal/Lentil in 5 Cups of Water in a 3 Quart of bigger pot. Add Salt to taste. Cook till Dal/Lentil is al dente (20 Min on med flame).
  • Strain Dal/Lentils keep the Dal/Lentils aside, save stock keep it aside too.
  • Wash and boil Rice in 12 Cups of Water in a big pot. Add salt to taste. Cook till rice is al dente (15 Min on med flame) – strain, keep aside
  • In a big flat/low pot add 4 Tbsp. of oil, plus any recycled oil from potatoes.
  • Add Onions till light brown
  • Add Tomatoes
  • Add Ginger & Garlic
  • Add Coriander & Green Chili
  • Add Spices – Chili, Cumin, Coriander
  • Cook till tomatoes are done
  • Add Dal/Lentils, sauté for a minute
  • Layer Dal/Lentils and Rice.
  • Dal/Lentils at bottom Rice on Top
  • Add 1 tsp. of oil over layered rice and lentil
  • Seal with Aluminum Foil
  • Cover with top over the Aluminum Foil
  • Cook on Low flame for 10 to 15 min till rice and Dal/Lentils are completely done.

The Sauce

  • Take the Dal/Lentil Stock kept aside.
  • Take 2 tbsp. of cookedDal/Lentil which were kept aside
  • Add all spices and Kokum
  • Cook till Dal/Lentil completely dissolves
  • Heat ½ tsp. of Oil in a small sauce pan
  • Add Mustard seeds
  • Add Cumin seeds
  • Add Curry Leaves
  • When piping hot, add to Dal/Lentil.

Serve Rice and Sauce with a fresh tangy, Onion, Tomato, green chili, cilantro, vineger, fresh lemon salsa.

Ek Handi ki Dal Bhaat