Bohri Daal Chawal Palida Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Desi Food

Method:
For the daal chawal, boil rice in enough water with salt, cinnamon, cloves, cardamom and 1tbsp of oil till 3/4th done. Drain and keep aside. Boil the lentils in 3 cups of water with turmeric powder and salt till they turn soft. Lentils should not become mushy, just cooked till done. Drain and keep aside. Reserve the water in which lentil was boiled. Heat remaining oil in a pan, add onions and fry till golden. Add rice, cooked lentils, chopped coriander leaves and yellow food color and cook it covered.

For making palida, heat oil. Add fenugreek seeds, cumin seeds, red chili flakes and garlic. When they, crackle add onions and fry till translucent. Add gram flour and fry it till it changes color. Add tomatoes, green chilies and coriander powder cook till it turns soft. Add bottle gourd, cook for a minute, add tamarind paste and lemon juice. Add the water in which lentils was boiled and bring it to a boil. Reduce the heat and let it simmer for 20-25 minutes till the vegetable is cooked through. Garnish palida with fresh coriander leaves and serve it hot with dal chawal.

Method:
Heat the clarified butter. Add whole dried milk. Mix well and let clarified butter separate and then drain off the extra ghee. Drain your pineapples. Chop them finely. In a saucepan add the pineapples with sugar. Let it cook for 15-20 minutes or till you see the pineapple has almost cooked in sugar. Add the whole dried milk and mix. Add saffron dissolved in milk, almonds, cashew and raisins. Cook for another 15 minutes. Garnish with nuts and saffron.

Method:
In a blender add all the ingredients and blend well until combined. Pour in the serving glasses and sprinkle some cinnamon on top. Serve.