Dal Wale Chawal, Green Chilli Chutney | Chana Dal Pulao

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For Dal Wale Chawal, Rinse the rice and soak it in water for about 30 minutes. Drain and set aside. Heat ghee in a kadhai over medium heat. Add heeng, black cardamom, cinnamon stick, cloves, peppercorns, and cumin seeds. Sauté until aromatic. Add sliced onions and slit green chilies. Cook until the onions turn golden brown. Rinse the soaked chana dal and add it to the kadhai. Mix well.

Pour in the water, add salt according to taste, and bring it to a boil. Once the water comes to a boil, add the soaked rice. Stir gently. Cover the kadhai with a lid and let the rice cook on low heat until it's tender and the water is absorbed, stirring occasionally to prevent sticking. This might take around 15-20 minutes.

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For Garlic chilli chutney, Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds. Sauté until they splutter. Add garlic cloves, chopped ginger, and peanuts. Sauté until the garlic turns golden brown. Add green chilies and achari green chilies. Cook for a couple of minutes.

Allow the mixture to cool down, then transfer it to a blender. Add salt, coriander leaves, lemon juice, black salt, chaat masala, and chilled water. Blend until smooth. Transfer the chutney to a serving bowl and serve with Dal ke Chawal!