- 2 Bowls Basmati Rice
- 1 Cup of Bengal Gram/Chana Dal
- 2 Tsp Salt, Adjust According to Taste
- 1/2 Tsp Sugar, Optional
- 1 Tsp Red Chilli Powder
- 1/4 Tsp Turmeric
- 2 Tsp Coriander Powder
- 2 Bay Leaves
- 1 Tsp Cumin Seeds
- 1/4 Tsp Asafoetida
- An Inch of Cinnamon Stick
- 1 Black Cardamom
- 3 Cloves
- 2 Medium Size Onions, Sliced
- 1 Medium Size Tomato, Chopped
- 2 Green Chillies, Slit in Halves
- 1 Tsp Ginger Garlic Paste
- 1/2 Cup Curd/Yoghurt, Whisked
- 2 Tbsp Sunflower Oil
Prep: 75 minutes
Cooking: 25 minutes
- Wash and soak the rice and chana dal for a minimum of an hour.
- Take dal along with a pinch of salt, sugar, turmeric and red chilli powder in a pressure cooker and cook till the chana dal is soft. The dal should retain the texture and should not be completely mushy.
- Heat the oil in a heavy-bottomed pan. Add the whole spices and asafoetida and let them splutter.
- Add the slit green chillies and the sliced onions. Cook till the onions turn translucent.
- Now add the ginger-garlic paste and sauté till the raw smell goes off.
- Add the powder spices and mix well. Add a splash of water to prevent spices from burning.
- Add the chopped tomatoes and cook till the masala leaves oil from the sides.
- Now add the boiled chana dal and the whisked curd. Mix well. The heat should be on low else the curd might curdle.
- Add the soaked rice and the water. If required, adjust the seasoning at this point. The proportion of water is usually double of dal and rice together. However, it may vary with the variety of rice being used.
- Cover and cook till done. We used the evaporation method to cook the rice. This approximately takes around 12- 15 mins.
- Serve hot with mint raita and kachumber salad on side.