How to make Dalimbi Narli Bhaat -

Rice and val in traditional flavours.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Val (वाल)

Cuisine : Maharashtrian

Course : Rice

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For more recipes related to Dalimbi Narli Bhaat checkout Vegetable Hyderabadi Biryani, Jeera Rice, Handi Biryani, Bisi Bele Huliyana . You can also find more Rice recipes like Vegetable Biryani Bajra Khichdi Ghee Rice-SK Khazana Lemon Coconut Rice

Dalimbi Narli Bhaat

Dalimbi Narli Bhaat Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dalimbi Narli Bhaat Recipe

  • Rice 1 1/2 cups

  • Val 3/4 cup

  • Scraped coconut 1/2 cup

  • Ghee 3 tablespoons

  • Curry leaves 6-8

  • Onion sliced 1 medium

  • Salt to taste

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Goda masala 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Jaggery (gur) grated 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Soak the vaal beans in water overnight. Drain and tie up in a muslin cloth. Keep in a warm dark place till they sprout. Peel and use. Soak rice in three cups of water for ten minutes. Drain and keep aside.

Step 2

Heat ghee in a thick-bottomed vessel, add curry leaves and fry till it begins to change colour. Add sliced onion and sauté for a minute. Add rice and sauté on low heat for two minutes.

Step 3

Add three cups of water, vaal and salt and cover and cook on low heat till half done. Add coriander powder, cumin powder, Goda masala, red chilli powder, turmeric powder and jaggery.

Step 4

Stir gently and continue to cook till almost done. Add scraped coconut and chopped coriander leaves. Stir, cover and cook for another two minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.