Ingredients
1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or
1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee
Method
- Drain dals, rice in a colander and keep aside.
- Save this water for adding later.
- Semicrush spices (cardamom, cinnamon, cloves)
- Heat 3 tbsp. ghee in a large heavy skillet.
- Add cumin seeds, bayleaf, crushed spices, splutter.
- Add ginger, garlic, chillies, stirfry for a moment.
- Add onion, potato (with skin), sitrfry for 2 minutes.
- Add carrots, peas, turmeric, garam masala, salt.
- Add dals, rice and gently stirfry for 1 minute.
- Add water to make drained water 5 cups.
- Heat well and add to skillet.
- Stir, bring to a boil, cover and simmer till done.
- Rice and dals should be done but not overdone.
- Veggies will get soft and water should be absorbed.
- Add more water if required in between.
- When done, pour remaining ghee and sprinkle coriander.
- Serve piping hot with gravied veggies or kadhi (refer 'khichidis').
Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh
Bengal Dishes Index
