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Main ingredients | Basmati rice, Split Bengal gram (chana dal), Turmeric powder, Bay leaf, Black peppercorns, Mustard seeds, Cumin seeds, Curry leaves, Asafoetida, Onion, Red chilli powder, Fresh coriander leaves, Dried red chillies |
Cuisine | Maharashtrian |
Course | Rice |
Prep time | 25-30 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Moderate |
Others | Vegetarian |
Ingredients
- 1½ cups Basmati rice, soaked for 20 minutes and drained
- ½ cup split Bengal gram (chana dal)
- Salt to taste
- 1 teaspoon turmeric powder
- 1 bay leaf
- 6-8 black peppercorns
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 6-8 curry leaves
- A pinch of asafoetida (hing)
- 1 medium onion, chopped
- 1 teaspoon red chilli powder
- 4 tablespoons chopped fresh coriander leaves + for garnish
- Tempering
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2-3 dried red chillies, broken
Method
- Heat a non-stick deep pan, add rice, 3 cups water, salt and ½ teaspoon turmeric powder and mix well. Add bay leaf and black peppercorns and mix well. Cover and cook on medium heat for 10-15 minutes or till done.
- Dry roast Bengal gram in a shallow non-stick pan till fragrant. Take the pan off the heat and allow to cool slightly. Transfer into a grinder jar and blend to a coarse powder.
- Heat oil in a non-stick pan. Add mustard seeds, cumin seeds, curry leaves, asafoetida and onion, mix well and saute till onion turns translucent.
- Add remaining turmeric powder, salt, red chilli powder, mix well and saute for 1 minute.
- Add the ground powder and mix well. Pour 1 cup water, mix till well combined and cook for 1 minute.
- Add 2 tablespoons coriander leaves, mix. Add ½ cup water, mix, cover and cook on medium heat for 6-8 minutes or till the mixture turns slightly dry.
- Add the gram mixture to the rice and mix till well combined. Add remaining coriander leaves and mix well.
- To make the tempering, heat oil in a pan, add cumin seeds and let them change colour. Add dried red chillies, mix well and saute for 30 seconds. Add this immediately into the rice mixture and mix well.
- Transfer the rice onto a serving plate and serve hot garnished with coriander leaves
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