INGREDIENTS:
- ½ kg rice
- 150 grams chana dal
- 1 table spoon black peppercorns
- 1 onion, sliced
- 1 bay leaf
- 1 table spoon black cumin seeds
- 150 grams ghee
- 6 cups water
- ¼ table spoon red chilly powder
- 4 cloves
- 2 cm piece cinnamon
- 2 big cardamoms
- Salt to taste
Method:
Soak the dal for 15 minutes and boil it in salted water until tender, and each grain is separate. Put in a strainer to remove excess water and keep aside. Fry the onion slices with bay leaf, cloves, cinnamon and cardamom until brown. Add water, rice, salt, peppercorns, red chilly power and cumin seeds and cook on medium fire until tender and water is absorbed. Fry the boiled dal in 30 grams ghee for a few minutes and mix it lightly with cooked rice. Swerve hot.
Serves 6.
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