Mori dal chawal and prawns patio

Mori dal chawal and prawns patio

Courtesy - Mohnaz, (Yellow Dal White Rice and Prawns Gravy)
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Always made on birthdays and auspicious days in our house. But today was a special day as it was holiday in school due to heavy rains.

  • To prep

    45 min
  • To cook

    1 hr
  • Level

  • Servings

  • Marination of prawns overnight and put it on fridge shelf in an airtight container for 24 hours. On the day of cooking remove the prawns from the fridge at 8am to defreeze them and bring them to room temperature so they can be cooked by 10am.
  • 30-40 medium Prawns
  • 1/2 tablespoon MTR Sambhar powder
  • Half of 1/4 teaspoon turmeric powder
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Ginger garlic paste
  • Dal ingredients and method
  • Half of 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 600 gms Toor Dal
  • Water to fully submerge the dal
  • 1 tablespoon Ghee
  • Shut the cooker and put the whistle and put the gas on highest flame setting.
  • After 15 minutes when steam comes out shut the gas.
  • After dal is cooked strain it so you get only the dal and other particles are out.
  • After that add ghee and mix well. The hot dal will melt the ghee automatically.


    Prawn patio ingredients and method
    3 medium onions chopped
    1 green chilly deseeded and chopped
    Small bunch coriander chopped
    3 medium tomatoes grated
    Oil for frying
    Add oil to the non stick pan and fry onions on medium flame setting till brown.
    Add grated tomatoes and mix well and sauté.
    Add marinated prawns mix well and sauté till prawns are cooked.
    Taste spices and salt if required add more.
    White steam long grain basmati rice Ingredients and method
    300 gms basmati rice
    2 tablespoons oil
    1 tablespoon Salt as per requirement
    Water as per requirement
    Put rice in rice cooker with water and salt. Water should be above the rice submerging the rice.
    If cooking rice in non stick pan then water should be double the quantity of rice.
    If in a rice cooker once steam comes out of the cooker cook on lowest flame setting till rice is done or for 5 minutes more.
    If in a non stick pan once the water starts to boil put the flame on lowest flame setting shut the lid and cook till the rice is done or till water dries off.
    Serve dal hot with plain white steam rice and prawn patio.
    Alternately if you want to store bring all food to room temperature shut them in airtight containers and put it in the fridge shelf for future use. When you want to eat remove it from the fridge 2 hours before consuming get it to room temperature reheat it and eat.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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