This humble yet rich Dal Chawal (Dal Pulao) and Palidu (vegetarian chickpea flour curry) is a cherished part of Bohra cuisine!
The use of smoked tuvar dal adds a depth of flavour that transforms the dish into something celebratory. What makes Palidu so special is its layered depth: the dal stock, besan, slow-cooked bottle gourd and drumsticks, and the tangy finish from kokam. Pure comfort food built on patience and balance.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 250 | g | Tuvar dal, soaked for 2 hours |
| • | 30 | g | Ginger-garlic paste (2 tbsp) |
| • | 5 | g | Turmeric powder (1 tsp) |
| • | 45 | ml | Oil (3 tbsp) |
| • | 5 | g | Whole warm spices / khade garam masale |
| • | 10 | g | Salt, to taste |
| • | 30 | ml | Oil (for palidu baghar) |
| • | 2.5 | g | Fenugreek seeds / methi dana (½ tsp) |
| • | 5 | g | Cumin seeds / jeera (1 tsp) |
| • | 150 | g | Onions, sliced (1.5 medium) |
| • | 40 | g | Besan / chickpea flour |
| • | 5 | g | Red chilli powder (1 tsp) |
| • | 200 | g | Dudhi / bottle gourd, cubed |
| • | 100 | g | Drumsticks / sing, cut into pieces |
| • | 100 | g | Tomato, chopped |
| • | 15 | g | Kokam (4–5 pieces) |
| • | 30 | g | Spring onions, chopped |
| • | 400 | g | Basmati rice, soaked for 2 hours |
| • | 10 | g | Cumin seeds / jeera (for rice) |
| • | 2 | stems | Curry leaves (for rice) |
| • | 30 | g | Ghee (for finishing rice) |
| • | 30 | g | Birista / fried onions |
| • | 15 | g | Fresh coriander, chopped |
Method / Instructions
- 1. Boil & Strain Tuvar Dal: Boil soaked tuvar dal with water, ginger-garlic paste, turmeric, oil, whole spices, and salt. When 70% tender, strain the dal, reserving the nutrient-rich dal water for the palidu. Let the dal steam-dum and cool.
- 2. Smoke (Dhungar) the Dal: Create a well in the cooled dal, place a live hot charcoal piece inside, pour a spoon of ghee over it, and cover tightly with a lid to infuse a rich smoky aroma.
- 3. Make Palidu (Curry): In the same pot, heat oil, sputter methi dana and jeera, and sauté onions until soft. Lower heat, roast besan and spices, then pour in the reserved dal water and fresh water. Add chopped dudhi, drumsticks, tomato, kokam, and spring onions. Simmer on low heat until a rich tarri (flavoured oil layer) forms.
- 4. Prepare Dal Pulao (Rice): Boil soaked basmati rice in salted water with jeera and curry leaves until 90% cooked. Drain and return to the pot. Toss with ghee.
- 5. Assemble & Dum: Mix the smoked tuvar dal with birista, chopped spring onions, and coriander. Spread this flavorful dal evenly over the cooked rice, cover with a lid, and dum cook on low heat for 10–15 minutes. Serve hot with palidu! Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 385 Kcal |
| 💪 Protein | 12.5 g |
| 🌾 Carbohydrates | 58.0 g |
| 🥑 Total Fat | 11.5 g |
| 🧈 Saturated Fat | 3.2 g |
| 🌱 Dietary Fibre | 7.4 g |
| 🍬 Total Sugars | 4.2 g |
| 🧂 Sodium | 420 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- The name Palidu originates from Paal, referring to a soupy, tangy broth. Slow simmering is essential to build its signature tarri (flavoured oil layer).
- Roasting the besan slowly with onions and spices ensures a smooth, rich curry without raw flour taste.
Tips & Tricks
- Serve hot with fried papad and lemon wedges for the ultimate Bohra comfort meal experience.
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