Ingredients with Measurements:
- 2 cups long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon red chili powder
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup dried lentils
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large pot with lid
- Medium pot
- Strainer
Step-by-Step Instructions:
1. In a large pot, combine the rice, cumin, coriander, turmeric, ginger, cardamom, black pepper, cinnamon, cloves, and red chili powder. Add the oil and stir to combine.
2. Heat the pot over medium-high heat and add the onion and garlic. Cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
3. Add the grated ginger and stir to combine.
4. Add the lentils and stir to combine.
5. Add the water and salt and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the lentils are tender, about 20 minutes.
6. Uncover the pot and stir in the cilantro.
7. Place a strainer over a medium pot and pour the lentils and rice mixture into the strainer.
8. Press the mixture through the strainer with a wooden spoon. Discard the solids.
9. Return the strained mixture to the pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and creamy, about 10 minutes.
10. Serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: Medium-high heat
Serving Size: 4-6 servings
Nutritional Information:
Calories: 300
Fat: 7g
Carbohydrates: 48g
Protein: 11g
Substitutions for Ingredients:
- Long-grain white rice can be substituted with basmati or jasmine rice.
- Vegetable oil can be substituted with olive oil.
- Dried lentils can be substituted with canned lentils.
Variations:
- For a vegan version, omit the oil and use vegetable broth instead of water.
- For a spicier version, add additional red chili powder.
- For a milder version, omit the red chili powder.
Tips and Tricks:
- To ensure the lentils are cooked through, taste a few before straining the mixture.
- For a smoother texture, blend the strained mixture in a blender or food processor before returning it to the pot.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in individual bowls with a dollop of yogurt and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, yogurt, and a squeeze of lime juice.
Pairings:
Serve with naan or pita bread.
Suggested Side Dishes:
Raita, cucumber salad, or a green salad.
Troubleshooting Advice:
- If the mixture is too thick, add a bit more water.
- If the mixture is too thin, cook it for a few more minutes.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Chalapak is a traditional Indian dish that is usually served with lentils. It is believed to have originated in the Punjab region of India.
Flavor Profiles:
This dish has a savory and spicy flavor with hints of cumin, coriander, turmeric, ginger, cardamom, black pepper, cinnamon, cloves, and red chili powder.
Serving Suggestions:
Serve with naan or pita bread and a side of raita, cucumber salad, or a green salad.
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Region: Indian