In a pressure cooker, add the dal, 1 teaspoon turmeric powder, little salt, 1 teaspoon oil. Bring the dal+water to boil before shutting the lid, Cook the dal in a pressure cooker for 1 whistle. Immediately release the pressure and open the lid. The dal has to be 3/4 cook or par boiled. Check the doneness. When pressed between two fingers it should not press completely. Drain the dal and reserve the liquid. That is the liquid to make Palidu. Transfer the Dal to another container and allow it to cool completely.

To prepare the Palidu:

In a large sauce pan, take 3-4 tablespoons of oil.

Add cumin seeds, methi seeds, garlic. Sauce the garlic till they turn brown.

Add the green chillies, onions and curry leaves.

Cook the onions until they turn golden brown. Add the chopped tomatoes.

Cook till tomatoes wilt down.

Add the turmeric powder, chili powder, coriander and cumin seeds powder.

Cook all the spices.

Now add the whole wheat flour and cook the roux till the oil separates from the wheat flour, 2-3 minutes.

Add the reserved water and chopped vegetables and mint.

Add the kokum. And 3 cups or water enough to give the Palidu thin soup like consistency. Add salt, remember that the dal water already had some salt.

Cook the Palidu until the bottle gourd and drumsticks are completely cooked and you see the oil floating on the top of Palidu. It takes around 20-25 minutes of uncovered cooking on medium flame.

Look for the mentioned signs to ensure that the Palidu is cooked well.

Now to make the dal, take a wide frying pan.

Place on medium heat, add oil, whole spices and cook for a minutes.

Add the garlic, cook till brown and add onions and curry leaves.

Cook till the onions are golden brown, add tomatoes. Continue to cook till the tomatoes have cooked.

Add the dry spices - turmeric, chili powder, dhana+jeeru and garam masala. Cook the spices for a minutes.

Now add the drained and cooled dal.

Very gently mix the dal in with the cooked onion +tomato masala.

Check and adjust the salt to taste.

Remove the dal from the flame and cool it completely.

Now to cook the rice.

Take a large saucepan or patili.

Wash and drain the rice.

Par boil the rice in lots of water with salt added.

The rice has to be 3/4 done, just as we cook it for biryani.

Drain the cooked rice.

Now put the same patili on flame, add 2 tablespoons of ghee.

Spread half the rice to form a nice layer.

Spread all the dal over the rice to form a second layer.

Spread the remaining rice over the dal to for a third layer.

Now pour 1/4 cup of ghee over the top.

Cover and cook the Dal + Chawal over slow flame.

Continue to cook till water sprinkled over the patili sizzles and dries. This indicates that the crust has formed and the bottom and the dal-rice have cooked completely and the flavours are well combined.

Another indicator of the crust forming at the bottom is to place the hot patili over water spread on kitchen top. If it sizzles the crust has formed.

Garnish with Barista and chopped coriander.

Carefully plate the Dal and Chawal and serve with a bowl of hot Palidu.