Rice > Stuffed

Stuffed Chal with Rice and Lentils Recipe

Ingredients with Measurements:
- 1 cup of chal (rice)
- 1 cup of masoor dal (red lentils)
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- Salt to taste
- 2 tablespoons of oil
- 2 cups of water

Special equipment needed:
- Pressure cooker
- Large pot
- Mixing bowl
- Spoon

Step-by-step instructions:

1. Rinse the chal and masoor dal in water and soak them separately for 30 minutes.

2. In a pressure cooker, heat 1 tablespoon of oil and add cumin seeds. Once they start to splutter, add chopped onions and green chilies. Saute until the onions turn golden brown.

3. Add chopped tomatoes, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes.

4. Drain the water from the soaked chal and add it to the pressure cooker. Mix well and add 2 cups of water. Close the lid of the pressure cooker and cook for 2 whistles on high flame.

5. In a separate pot, heat 1 tablespoon of oil and add the soaked masoor dal. Add 2 cups of water and salt to taste. Mix well and cook until the dal is soft and tender.

6. Once the chal is cooked, let the pressure cooker cool down and open the lid. Fluff the chal with a spoon and keep it aside.

7. Once the masoor dal is cooked, drain the excess water and mash it with a spoon. Keep it aside.

8. In a mixing bowl, mix the cooked chal and mashed masoor dal together.

9. Take a small portion of the mixture and stuff it inside a chal leaf. Roll the leaf tightly and secure it with a toothpick. Repeat the process until all the mixture is used up.

10. In a large pot, add 2 cups of water and bring it to a boil. Add the stuffed chal leaves and cook for 10-15 minutes on medium flame.

11. Once the stuffed chal leaves are cooked, remove them from the pot and let them cool down.

12. Remove the toothpicks from the stuffed chal leaves and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium flame
Serving size:
4-5 people

Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 10g

Substitutions for ingredients:
- Basmati rice can be used instead of chal.
- Brown lentils can be used instead of masoor dal.
- Any vegetable oil can be used instead of oil.

Variations:
- Add chopped vegetables like carrots, peas, and potatoes to the stuffing mixture.
- Add paneer or tofu to the stuffing mixture for a vegetarian protein source.
- Add ground meat to the stuffing mixture for a non-vegetarian version.

Tips and tricks:
- Soak the chal and masoor dal separately to ensure even cooking.
- Use fresh chal leaves for the best flavor.
- Add more or less spices according to your taste preference.

Storage instructions:
Store the leftover stuffed chal in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stuffed chal in a microwave or on a stovetop until heated through.

Presentation ideas:
Arrange the stuffed chal leaves on a platter and garnish with fresh herbs like cilantro or parsley.

Garnishes:
Fresh herbs like cilantro or parsley.

Pairings:
Serve the stuffed chal with raita (yogurt dip) and pickles.

Suggested side dishes:
Naan bread, roti, or paratha.

Troubleshooting advice:
- If the chal is not cooked properly, add more water and cook for an additional whistle.
- If the masoor dal is too watery, drain the excess water and mash it with a spoon.

Food safety advice:
- Wash your hands before handling food.
- Use fresh ingredients and cook them properly to avoid foodborne illnesses.

Food history:
Stuffed chal is a traditional dish from the Indian subcontinent, especially popular in the northern regions of India.

Flavor profiles:
The stuffed chal has a savory and slightly spicy flavor with a soft and tender texture.

Serving suggestions:
Serve the stuffed chal as a main dish for lunch or dinner.

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Region: Middle Eastern

Taste: Savory, Spicy, Aromatic, Hearty, Comforting