1 1/2 cups (250 g) 9 oz Rice
1/2 cup (75 g) 2 1/2 oz Split black gram (dhuli urad dal)
2 tsp (12 g) Ginger (adrak), scraped, sliced
Salt to taste
4 tsp (20 g) Ghee
a pinch Asafoetida (hing)
1 tsp (2 g) Cumin (jeera) seeds
2 - 3 Dry red chillies (sookhi JaJ mirch), halved
1 tsp (3 g) Garlic (lasan), peeled, chopped
2 Onions, peeled, thinly sliced
1/2 cup (75 g) 2 1/2 oz Split black gram (dhuli urad dal)
2 tsp (12 g) Ginger (adrak), scraped, sliced
Salt to taste
4 tsp (20 g) Ghee
a pinch Asafoetida (hing)
1 tsp (2 g) Cumin (jeera) seeds
2 - 3 Dry red chillies (sookhi JaJ mirch), halved
1 tsp (3 g) Garlic (lasan), peeled, chopped
2 Onions, peeled, thinly sliced
method
1. Boil the rice, taking care that the grains remain separated.
2. Boil the split black gram with ginger and salt in 1 1/2 cups water in an iron utensil till the mixture dries, but is not overcooked.
3. Heat the ghee in a heavy-bottomed pan; add asafoetida, cumin seeds, and dry red chillies. Saute on low heat till brown.
4. Add garlic. When it becomes light brown, add onions and saute till brown.
5. Add the rice and split black gram. Cook on low heat till the liquid gets absorbed. Serve hot, accompanied by yoghurt.
2. Boil the split black gram with ginger and salt in 1 1/2 cups water in an iron utensil till the mixture dries, but is not overcooked.
3. Heat the ghee in a heavy-bottomed pan; add asafoetida, cumin seeds, and dry red chillies. Saute on low heat till brown.
4. Add garlic. When it becomes light brown, add onions and saute till brown.
5. Add the rice and split black gram. Cook on low heat till the liquid gets absorbed. Serve hot, accompanied by yoghurt.
serving amount
serves: 2 - 4
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