Many a times when I start to make a post, I wonder, how an recipe is associated with something or other that will take you back in past, mesmerizing those days when you first tasted, first made, sometimes first heard, first saw and something like that. You agree or not, most of the recipes carry a story with them, a story which will linger in your mind when you make it, when you click it, when you make a post about it. This Qubooli recipe also have some fond memories associated with it, the memories of warm winter, hurry weekend trip to granny’s house, lazy day outing and many more…..A carefree childhood and then a busy teenage never ever made me think of entering the kitchen to see what’s cooking? Whatever is served was eaten with much pleasure and delight. Things change and sometimes they change so rapidly that you will be in the kitchen whipping up an entire meal in a short notice or in a very less time to satisfy the hungry loved ones.
Some days back when I was on a short visit to my grand mom’s place, I asked my mami (maternal aunty) to make this delicious and flavourful recipe. I truly enjoy the simplicity of this recipe. It takes less time to cook, it is delicious, it calls for lentils, it is aromatic, it is saporous and overall it is can be made with out vegetables and meat. Isn’t it yummy? May be because of these reasons this aromatic lentil delicacy is also popularly called as poor man’s biryani. The mild taste of chandal when cooked to soft, blends up with some aromatic herbs and spices to give an redolent flavour which when mixes up with rice…..hmmm…my mouth is watering,…so I am leaving the post here to grab my plate and indulge the rich and pleasant-tasting Qubooli…..scroll down for the recipe…..
- 2 cups Basmati rice, washed and soaked for 15 minutes
- ¾ cup Chana dal, washed and soaked for 2-3 hours
- 1 Onion, peeled and sliced
- 1 ½ tbsp Ginger-Garlic paste
- ½ tbsp Garam Masala *
- 2 tbsp Curd, beaten (to avoid lumps)
- 1 tbsp Red chilli powder
- ¼ tbsp Turmeric powder
- 1 Green chilli, deseeded
- 2 Cardamoms
- 2 Cloves
- 1 no. 2” inch Cinnamon stick
- 1 Bay leaf
- 2 tbsp Lemon juice
- 4-5 springs fresh Coriander leaves
- 10-12 fresh Mint leaves
- Salt
- Ghee/Oil
PREPERATION:
- Pressure cook chana dal till soft but not mushy by adding fresh water along with a drop of oil. Once dal gets cooked and cooled, drain the excess water using a sieve and set aside.
- To a heavy bottom cooking vessel add ghee/oil and when ghee/oil gets heated up add cloves, cinnamon stick, cardamoms and bay leaf.
- When the spices start to leave the aroma, add onion and green chilli. Fry till onions are rightly golden in color. Lower the flame and add cooked and cooled dal, salt, ginger-galric paste, turmeric powder and red chilli powder. Mix gently.
- After 2-3 minutes when all the ingredients get mix up, add curd and gently stir with a spoon. Cook till smell of curd disappears (nearly 3-4 minutes).
- When all the ingredients start to tight up, turn off the flame and add fresh coriander and mint leaves and set aside.
- Now in another heavy bottom cooking vessel, bring 5-6 cups of water to boil by adding little salt. When water starts to boil add soaked basmati rice and give it a quick and gently stir.
- Once the rice is soft, using a sieve, drain off the excess water. In the same bowl add half of the rice and top it up with prepared chana dal curry, coriander leaves, mint leaves, lemon juice and garam masala. Cover this with another layer of remaining rice.
- Cover and seal the lid with a foil and place some heavy weight on top of the lid.
- Cook for another 6-9 minutes or till the rice is completely done.
- Serve hot with dahi ki chutney and kaddu ka dalcha.
- Last but not least add your 'love' to make the dish 'YUMMY'.
NOTE: * Garam Masala – 2 Cardamom+2 Cloves+1 2”inch Cinnamon stick are to powdered finely.
This Qubooli is going to participate in MLLA - 18 hosted by Srivalli of Cooking 4 all seasons, event by Susan of The Well-Seasoned Cook.
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