Punjabi Garlic & Rice Curry – Thom Chawal

Our elders had the unique ability of creating curries out of anything that is edible, well just about anything. Nowadays if an unexpected guest comes, we order food from outside. In the past, though, my mom would conjure up quick interesting recipes to save the day. One such recipe is thom chawal. Made with a few basic ingredients, mostly available at home its quick and easy and looks special. Mom would sometimes make it for lunch during summers. I used to love it as a child, and would ask mom to save it for the next meal.

This unique dish was almost forgotten till a couple of years ago when my mom was put on a diet that restricted her from eating most of the vegetables, even tomatoes. With very few options left, this dish brings variety to her meals that were usually bland.

I wanted to share this recipe as I realised that there are so many traditional dishes that our mothers and grandmothers used to make that are getting forgotten. Thom Chawal is had with Chapati or paratha. As a variation you can also add wadiya or badi . Wadiya or badi is black lentil soaked in water and then coarsely ground with spices and sun-dried in small balls.

Print Recipe

Punjabi Garlic & Rice Curry - Thom Chawal

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

60 minutes

Servings

portion

Ingredients

• 2 tablespoons oil
• 1/4 teaspoon asafoetida
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 3/4 teaspoon red chilli red powder
• 1 tablespoon chopped ginger finely
• 50 cloves garlic pealed
• 1/2 cup rice
• 1.25 litres water
• 1 cup curd
• 1/2 garam masala
• to taste salt

Course main course Cuisine indian Prep Time 10 minutes Cook Time 30 minutes Passive Time 60 minutes Servings portion Ingredients 2 tablespoons oil 1/4 teaspoon asafoetida 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 3/4 teaspoon red chilli red powder 1 tablespoon chopped ginger finely 50 cloves garlic pealed 1/2 cup rice 1.25 litres water 1 cup curd 1/2 garam masala to taste salt

Instructions

1. Soak rice in water for an hour.
2. In a pressure cooker heat oil. Add asafoetida, then cumin seeds. When the cumin seeds are brown add ginger and saute.
3. Add garlic and once it turns pink add turmeric and red chilly powder and stir.
4. Add the rice after draining water and stir for three to four minutes.
5. Add water and salt and pressure cook. After first whistle , lower the flame. Switch off the gas after 3-4 whistles.
6. Wait for 15- 20 minutes and open the pressure cooker. Add whipped curd and mix.
7. Garnish with fresh coriander and garam masala

Recipe Notes

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