Kashmiri dishes are traditional and had a great history behind them. Kashmiri dishes mostly are meat less because of hindu rulers who were pure vegetarian. But in the time of Muslims ruler all types of meat started to use make dishes except of cow meat. The most common ingredients in Kashmiri dishes are turmeric and ginger but the use of garlic and onion avoided. Kashmiri food mostly prepare in pure ghee(desi ghee). Kashmiri food is incomplete without Wazwan. Wazwan is a multi-course meal that is served for 4-6 people in a traditional big thal. it consist of thirty six different dishes.
Kashmiri Daal Chawal is a part of Wazwan. Kashmiri Daal is a combination of daals(lentils), Daal chana (Gram lentils) and Daal Mash (White lentils) and Chawal(rice) are just like normal boiled rice but have cumin seed tarka in it.
Gram lentils (Daal Chana) -250 gm
White lentils (Daal Mash) – 250 gm
Ginger Paste – 2tbsp
Turmeric – 1/2 tsp
Red chili powder – 3/4 tbsp
Cumin seed (zeera) – 1 tbsp
Whole Red Chilies – 3-5
Salt – according to taste
Pure Ghee – 4-6 tbsp
Water – 400 ml
White Basmati Rice – 500 gm
Water – 1 ltr
Cumin Seed (zeera) – 1 tbsp
Pure Ghee- 2 tbsp
P.S: socked rice and both lentils in water for 15-20 mins before starting cooking.
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