Saturday, September 27, 2008
Originally a Nawabi\Mughalai delicacy ,Qubooli is popular in Hyderabadi cuisine. I tasted it at my friends ,I don't remember Ammi making it(Sorry Ammi:) ). I was glad when i found the recipe at Sia's Monsoon Spice(featuring this month for Zu's Tried and Tasted) . The procedure is more like preparing a Biryani,only in this the layering ingredient is mainly Chana(Split Bengal Gram) lentil infused with flavors of yogurt and spices. Qubooli is spicy and flavorful in every bite, tastes even better with some spicy lentil soup like Kaddoo Dalcha or a cooling yogurt chutney(raita) .
3cups Basmati rice
1/2 Cup Chana Dal(Split Bengal Gram Lentil)
1/2 cup fat-free Yogurt/Dahi
1 teaspoon Ginger garlic paste
1 teaspoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
Few Whole Spices like Cloves,Cumin seeds,Cinnamon sticks and cardamom
3/4 cup Chopped cilantro and mint
1 medium Onion Thinly Sliced
1/2 a lime, juiced
2 green chillies
3/4 teaspoon red chilly powder
3/4 teaspoon turmeric
1 1\2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil
Wash and soak lentil for about 15 minutes,
Heat Olive in a Saucepan with lid or a pressure cooker.Fry the thinly sliced onions until lightly golden brown. Remove the fried onions and set aside.Add the cumin seeds ,whole Spices and saute for a minute .Stir in the soaked lentils ,yogurt and other spices. Cover and Cook until lentils are tender,about 35 minutes in a saucepan and 12 minutes in a pressure cooker.
Partially Cook Rice
Meanwhile wash and soak rice for 15minutes. Boil about 6 cups of water in another large Saucepan with lid and add salt and whole cloves. Drain the water from rice and add to the boiling water. Cook until its 80% done.
Make Layers and Cook for Infusing flavors
Gather all the ingredients(Chopped Mint\Cilantro,Lime Juice ,Cooked Lentil mixture and crispy fried onions) to make the layers promptly.Drain the rice in a strainer. Real quick before the rice cools. Keep the same saucepan used to boil rice back on heat. Add a table spoon of Oil. Spread half the rice as the first layer in the saucepan.
Spread the cooked lentil,Sprinkle the lime juice,crispy fried onions and chopped greens around the first rice layer.Lastly layer the rest half of rice .
Sprinkle with onions on top and cover. Cover tightly and cook for another 10 minutes until you see steam escaping from the lid. Wait another 10 minutes before removing the lid.
Before serving properly mix all the layers and serve with cooling yogurt chutney or Kaddoo Dalcha(Recipe follows)
Kaddoo Dalcha(Pumpkin Lentil Soup)
"Kaddoo" is Indian green pumpkin ,also known as bottle gourd. "Kaddo dalcha" is prepared by making the spicy pumpkin curry and mixing with cooked lentils. Tastes perfect with any flavorful rice or plain rice.
1/2 cup Toor Dal(Yellow Split lentil)
1/2 a Medium sized Green Pumpkin(Kaddoo),Peeled,De seeded and cut in about 2 inch pieces
1 medium Plum Tomato chopped
1/2 onion or 2 shallots,sliced
1/2 teaspoon ginger and garlic paste
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
1/2 teaspoon of Cumin powder
1/2 teaspoon of coriander powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of Olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon Salt
Cook the Lentils
Wash and Soak lentil for 10minutes.
Use a pressure cooker(it saves lot of time) to cook the lentils.Add a cup of water and soaked lentils along with salt and turmeric. Let cook on medium flame for about 10minutes. Now mash the cooked lentil and set aside.
Cook the Pumpkin curry and mix in the mashed Lentils
Heat Olive oil in a saucepan on medium high .saute onions for a minute along with cumin seeds, mustard seeds and curry leaves. Add ginger and garlic paste,saute for another minute before adding rest of the spices ,cut pumpkin ,tomatoes and tamarind juice. Cover and simmer until pumpkins are tender about 15 minutes,then stir in the cooked mashed lentils. Simmer for another 5 minutes and serve warm with Rice.
Quboli with Kaddoo Dalcha are my entry for "My legume love affair" ,a monthly event started by Susan of Well-seasoned Cook.